Braised Pork Belly with Kohlrabi Slaw and Lifeway Kefir

• Pork Belly:
• 5 ounces Kosher salt
• 8 cloves garlic, chopped
• 8 sprigs rosemary, chopped
• 4 tablespoons juniper berries, toasted and coarsely ground
• 3 tablespoons black peppercorns, toasted and coarsely ground
• One 10 to 15-pound slab boneless, skinless pork belly
•  
• Braising Liquid:
• 4 quarts chicken stock
• 2 cups white wine
• 2 yellow onions, chopped
• 10 garlic cloves, smashed
• 10 sprigs thyme
• 3 bay leaves
• 2 tablespoons black peppercorns
•  
• Kohlrabi Slaw:
• 4 bulbs green kohlrabi, peeled and julienned, tops reserved
• 3 Honeycrisp apples, julienned
• 1 small red onion, shaved
• 1 cup Lifeway Organic Whole Milk Kefir 
• 1 tablespoon honey
• Kosher salt to taste
• Black pepper to taste

Cure the pork belly: in a bowl, combine the Kosher salt, garlic, rosemary, juniper berries, and black peppercorns. Generously rub the pork belly all over with the mixture. Set the pork belly on a sheet tray lined with parchment or plastic and let sit overnight. Before cooking, completely rinse off the cure from the belly.

Make the braising liquid: bring all ingredients to a boil in a large pot. Heat an oven to 325°F. Place the rinsed pork belly in a large hotel pan or roasting dish and pour the braising liquid over the belly. Cover with foil and cook for 2 hours. Once the belly is cooked, remove the foil and let cool in the liquid. Remove it from the braising liquid and place onto a sheet tray lined with parchment. Chill for at least 1 hour in the refrigerator before portioning.

Make the kohlrabi slaw: in a large bowl, combine all ingredients. Refrigerate until chilled. 

Once pork belly is chilled, slice into 8-ounce rectangles or desired size. Sear fat side down on medium to high heat until golden brown color. Top each serving with kohlrabi slaw and serve.