Braised Pork Belly
- Ready In:
- 1⁄2 pork belly (approximately 6 lbs)
Rubbing the belly Day One
- 1 tablespoon coriander seed
- 1 tablespoon fennel seed
- 1⁄2 teaspoon cumin seed
- 1 clove
- 1 allspice
- 1 teaspoon peppercorn
Brining the belly Day Two
- 2 quarts water
- 1 1⁄2 cups kosher salt
- 1⁄2 cup sugar
- 2 bay leaves
- 2 quarts ice cold water
- 1 large ziploc bag
Braising the belly Day Three
- 6 minced garlic cloves
- 1 large yellow onion, chopped
- 1 stalk celery, chopped
- 2 carrots, peeled and chopped
- 1 cup white wine
- 3 cups water or 3 cups chicken stock
- 1.Rubbing the belly – day one.
- 2.Coarsely grind these spices and toast them in a heavy skillet over medium-high heat. Trim the fat down to about ¾ inch on the outer layer, if necessary. Score the belly. Rub the spices all over the belly. Let it sit overnight in the refrigerator.
- 3.Brining the belly – day two.
- 4.Heat 2 quarts of water over medium high heat. Add the sugar, salt, and bay leaves. Stir and heat until the sugar and salt dissolves. Add the remaining 2 quarts of water. Place the rubbed belly into the ziploc, add the brine, seal it and let it rest in the refrigerator.
- 5.Braising the belly – day three.
- 6.Preheat the oven to 325°F.
- 7.Remove the belly from the refrigerator, pat it dry, and allow it to come to room temperature. Heat a large, heavy dutch oven over medium-high heat and brown the belly on both sides.
- 8.Add the chopped veg, the wine, and the stock or water. Bring the heat up on this and then cover with a lid and cook in the oven for 2 1/2 to 3 hours or until the pork is incredibly tender.
- 9.Remove from the oven, take the pork, move it to another pan, and keep it covered. Remove the visible fat from the remaining pan juices by either skimming it off or pouring it through cheesecloth.
- 10.Return the juices to the pan, add wine and water or stock if necessary and reduce over medium-high until the consistency meets your needs. Taste for seasoning.
- 11.Serve the belly portions in a shallow bowl with the pan juices.
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