Pork Belly Spread with Apples and Onions

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I got this idea from my gourmet food friend. She was raving about it! It goes really well together with homemade sourdough rye bread. It can be used as a base for a  sauce, or roast vegetables with it. For another version, make it with rhubarb and fresh thyme. 

Ingredients 

• 1 pound pasture-raised, fresh, smoked or salted pork belly (skin removed), cut roughly in 1-inch chunks (I used slightly salted pork belly.)
• 2 medium apples, cored
• 2 medium onions, peeled, cut in 4 big chunks
• unrefined sea salt, if needed
• black or white pepper

Instructions

1. Gently simmer everything in cast iron pot or pan, about 30-40 minutes. 
2. Let cool to room temperature.
3. Pour everything into blender, food processor or use immersion blender.
4. Process gently until it’s all blended and mixed evenly. Some chunks are ok; gives more texture.
5. Put it in the fridge and mix once in a while to make sure it’s all blended well. Fat usually rises on top and chunks fall to the bottom.
6. Keep it in the fridge. It stays fresh 7-10 days (or longer).
7. Even at cold temperature, it’s still pleasantly spreadable.

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