Braised Berkshire Bacon With Pickled Onions

By Food52
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1 medium-large red onion, sliced thinly parallel to the root end

1/2 cup red wine vinegar (or as needed)

1/2 cup apple cider vinegar (or as needed)

2 tablespoons granulated sugar (or to taste)

8 ounces cured (preferably heirloom) pork belly (smoked or not), sliced into 4 half-inch slabs

2 cups plus 1/2 cup fresh apple cider

1 medium onion, roughly chopped

1 medium carrot, roughly chopped

1 medium celery rib, roughly chooped

10 black peppercorns

3 cloves

1 cinnamon stick

2 granny smith apples, cut into quarter-inch rounds

2 tablespoons moutarde al'ancienne (or other whole grain dijon)

4 tangles of picked red onion (recipe above)

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