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servings:

The closer together you make the crosshatch cuts through the skin, the easier this will be to eat.

• 3 pound skin-on, boneless center-cut pork belly
• Kosher salt, freshly ground pepper
• 2 tablespoons vegetable oil
• 1 star anise pod
• 2 whole cloves
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 2 12-ounce bottles stout or porter
• 2 cups unfiltered apple juice or apple cider
• 1 large onion, thinly sliced into rings
• 4 medium carrots, peeled, cut on a diagonal into 1" pieces
• 3/4 cup coarsely chopped dried apricots
• 1/2 cup (1 stick) unsalted butter
• 1 medium shallot, finely chopped
• Fresh lemon juice
• Finely grated peeled horseradish (for serving)

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