Combine apple cider, apple cider vinegar and brown sugar.

Peel and crush garlic. Finely slice onions.

Add big swirl of olive oil to Dutch oven. Brown onions and garlic in Dutch oven until mahogany- colored.

Add apple cider mixture. Boil on high for 5 minutes.

Puree liquid, onions and garlic with immersion blender. (If blending in a standing blender, use caution when blending hot liquids, and return to Dutch oven.)

Place pork belly in Dutch oven. Liquid should cover pork belly. Place cover on Dutch oven.

Cook covered in 250-degree oven or on stove top at medium heat for 2–2½ hours (liquid should be simmering during cooking). Cook until tender—a skewer should effortlessly enter the pork belly.

Once finished cooking, remove pork belly from Dutch oven. Reserve cooking liquid/juices.

Line a cookie sheet with parchment paper. Place the pork belly onto parchment paper. Cover with a second piece of parchment paper. Place another cookie sheet on top. Press down and place a weight on top of second cookie sheet. Let cool a bit and then place into the refrigerator overnight. Also refrigerate reserved cooking juices.

Twenty minutes before you are ready to serve, place reserved juices in pan. Reduce the reserved cooking liquid by half over high heat. Set aside.

Heat oven to 425 degrees.

Cut pork belly into four portions (lengthwise).

Sear each piece on both sides at high heat in cast-iron pan (it is not necessary to add any oil to pan, the fat from the pork belly is enough for searing).

Transfer pan to 425-degree oven for 5–10 minutes (just enough to fully warm through).

Serve over sautéed greens or with blanched or roasted vegetables. Drizzle reduction/glaze over pork belly.