My husband and I got sucked into another reality tv cooking show on Bravo called "Chef Academy". It is run by Chef Jean Christophe Novelli from France. Difficult to understand what he's saying half the time, but for me.. it's all about the food.
Each week he'd focus on different areas of cooking - bread, meat, seafood, desserts. The week he taught how to cook meat, he made a honey cider glazed pork that looked to.die.for. He used pork belly and let it slow cook for 4 hours in the oven. Heaven help me! *swoon*
I wasn't able to find pork belly so I used a Boston pork butt roast and it was amazing. I can only imagine how much better the belly portion would be. This was super super easy to make. If you're looking for something you can pop into the oven and forget about, this is the dish for you!
Take your piece of pork and, with the fat side up, rub liberally with cumin, kosher salt, and fresh cracked black pepper. Chef Novelli put 2 star anise on top, but I didn't have whole, so I sprinkled on anise seed. Don't use too much because it can be overpowering. Place on top of the roast 3 bay leaves, 5-6 sprigs of fresh thyme and 2 crushed cloves of garlic.
Put the roast into a pan and drizzle with a cup of honey and 1 1/2 cups apple cider. Slice up two onions and scatter those around the sides of the pork.
Pop into a 300* F oven and let it cook. Make sure you check on it every 30 minutes or so and baste with the juices in the bottom of the pan. The honey and cider will caramelize all over the skin of the pork. If it's looking too black, cover it with a piece of foil.
When it's done, remove from the oven and allow to rest for 15 minutes. Slice or shred and serve with your favorite side item. The flavors are a lot like a bbq sauce. So tender and juicy and aromatic. Enjoy!