Executive Chef Lance Barber joined WZZM from Rush Creek Bistro at 24 Port Sheldon Ave in Grandville.

He shared a recipe for Braised Pork Belly with Jalapeño Jelly & Apple Slaw.

For Veterans Day, all RedWater Restaurants are offering a free appetizer or dessert ( $12 value).

You can see the list of participating restaurants here.

Braised Pork Belly with Jalapeño Jelly & Apple Slaw

1 cup kosher salt

¼ cup brown sugar- mix together and rubbed on all sides of the belly let sit for two days.

Step 2- lightly rinse all sides of the belly and place on a roasting rack and cook at 250 degrees for five hours

Jalapeno jelly

1 cup sugar

1 cup water

1 cup chopped jalapenos

1 ¼ cup diced red pepper

1 Tbsp. crushed red pepper

Place in sauce pot over low heat. Add jalapenos, diced red pepper and crushed red pepper. Reduce by half and let cool.

Apple slaw

1 green apple

2oz red pepper

1oz green onion

Toss all ingredients together.