Pork Belly Rouladen with Apple Cider Glaze

Rouladen Preparation

1. Preheat oven to 160°C (320°F).
2. Lay the pork belly flat on a clean surface. Score the meat in a diamond pattern, being careful not to cut all the way through.
3. Season the pork belly generously with salt and freshly ground black pepper on both sides.
4. In a bowl, combine the chopped apples, caramelized onions, chopped sage, and Dijon mustard. Mix well.
5. Spread the apple and onion mixture evenly over the pork belly, leaving a small border around the edges.
6. Carefully roll up the pork belly tightly, starting from one of the longer sides, enclosing the filling.
7. Secure the rouladen firmly with kitchen twine at intervals to maintain its shape during cooking.

Braising and Glazing

1. Heat the vegetable oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
2. Sear the rouladen on all sides until deeply browned. This will take about 8-10 minutes.
3. Remove the rouladen from the pot and set aside.
4. Sprinkle the flour into the pot and stir for 1 minute to cook off the raw taste.
5. Gradually whisk in the apple cider and beef broth, scraping up any browned bits from the bottom of the pot.
6. Return the rouladen to the pot, ensuring it is partially submerged in the liquid. Bring the liquid to a simmer.
7. Cover the pot tightly and transfer it to the preheated oven.
8. Braise for 2 to 2.5 hours, or until the pork belly is very tender and easily pierced with a fork.
9. Remove the rouladen from the pot and let it rest for 10-15 minutes. Discard the kitchen twine.
10. While the rouladen rests, place the pot with the braising liquid back on the stovetop over medium heat. Simmer the liquid, uncovered, for 10-15 minutes, or until it has reduced and thickened into a glaze. Season to taste.

Serving

1. Slice the rouladen into thick rounds.
2. Arrange the rouladen slices on a serving platter and generously spoon the apple cider glaze over them.