Braised Pork Belly with Maple Glaze

Preheat oven to 325°F (165°C).

Add the apple juice, beer, onion, garlic and rosemary to a roasting pan.

Brush pork belly with olive oil, season with salt and pepper and place in the pan.

Cover with aluminum foil and cook in oven for 7 hours.

Remove the pork belly and place on a baking sheet covered with parchment paper.

Place a second baking sheet over the meat with a weight on top. Refrigerate 12 hours.

Cut pork belly into 12 equal rectangles and transfer to a baking sheet. Brush meat with maple glaze.

Cook 8 minutes in a 375°F (190°C) oven, then raise temperature to broil towards the end of cooking for a nice crispy skin.