- Heat oven to 300ºF. Heat oil on high in a braising pan. Season and add pork belly fat side down. Turn the heat down to medium. Render the fat for 30 minutes. Then brown the other side. Remove pork and set aside. Add celery, onions, carrot, garlic, bay leaf, and peppercorns to the pot and sweat for 6 minutes. Deglaze with the wine and cook for 3 minutes. Add the orange juice, apple cider, stock, and vinegar to the pot and let simmer for 5 minutes. Carefully return pork to the pot. Cover and place in the oven. Let braise in the oven for 2 1/2 hours. Once ready, take it out of the oven and let cool for 20 minutes in the liquid. Remove the pork from the liquid and slice to 1/4 inch thick slices. Skim the fat from the liquid then strain the liquid. Return liquid to the stove and reduce by half. Reserve liquid.
- APPLE AND SWEET ONION MARMALADE:Sauté onions in oil and cook until caramelized. Add vinegars and water and cook until the liquid has evaporated (about 30 minutes). In a separate pan sauté apples with butter until caramelized. Add raisons and stock and cook until dry. Add Apple mixture to the onion mixture and stir together. Reserve for sandwich.
- TO MAKE THE SANDWICH: Heat the Panini press to 380ºF. Slice the pretzel roll to make the sandwich. Place a slice of Havarti on the bottom half. Spread the marmalade on the top half. Dip the pork belly in the reserved braising liquid then place on top of the cheese. Close the sandwich. Butter both sides of the sandwich and place in the Panini press. Cook until sandwich is crispy and cheese is melted.