METHOD

1. Heat a pot that is large enough to lay the pork belly flat over medium-high heat until it is hot. Lay the pork belly, skin side down and brown for 2-3 minutes. If you are not using a non-stick pan, add a tablespoon of oil before searing skin side.
2.  Brown the remaining sides of the pork. Once the pork has been seared, add the garlic, ginger and spring onions to infuse into the oil/rendered fat from the pork.
3. Add the cider, pureed nashi, gochujang and soy sauce and bring to the boil, making sure to dissolve the gochujang.  Turn the pork belly a couple of times.
4.  Turn the heat down to a simmer and put the lid on the pot. Braise the pork for 90 minutes. Turn the pork a couple of times to season the pork in the braising liquid evenly.
5. When the pork is tender, remove it from the pot and keep it covered so it doesn’t dry out.
6.  Discard the spring onion, ginger and garlic from the braising liquid. Strain the braising liquid through a sieve into a shallow fry pan.
7.  Reduce the braising liquid over high heat until it is thick and shiny.
8.  Slice the pork belly to serve with the reduced braising liquid.