Peach and Nutmeg New England Red Braised Pork Belly

Method

1. Before adding cinnamon, stir in peach puree and ground nutmeg into the braising liquid.
2. In a large pot, brown pork cubes over medium heat, then set aside.
3. Add onion and garlic, sauté until softened, then add apples and cider.
4. Return pork to pot, stir in sugar and cinnamon, cover, and simmer for 1.5 hours.
5. Season with salt and pepper, and serve warm.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.