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.
- 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
- Gently simmer everything in cast iron pot or pan, about 30-40 minutes.
- Let cool to room temperature.
- Pour everything into blender, food processor or use immersion blender.
- Process gently until it’s all blended and mixed evenly. Some chunks are ok; gives more texture.
- 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.
- Keep it in the fridge. It stays fresh 7-10 days (or longer).
- Even at cold temperature, it’s still pleasantly spreadable.