Braised Pork BellyFrom lillyann 8 years ago
- 1/2 pork belly (approximately 6 lbs) shopping list
- Rubbing the belly – day one shopping list
- 1 tablespoon coriander seed shopping list
- 1 tablespoon fennel seed shopping list
- ½ teaspoon cumin seed shopping list
- 1 clove shopping list
- 1 allspice shopping list
- 1 teaspoon pepper corns shopping list
- Brining the belly – day two shopping list
- 2 quarts water shopping list
- 1 ½ cups kosher salt shopping list
- 1/2 cup sugar shopping list
- 2 bay leaves shopping list
- 2 quarts ice cold water shopping list
- 1 large ziploc bag shopping list
- Braising the belly – day three shopping list
- 6 cloves garlic, crushed and peeled shopping list
- 1 large yellow onion, chopped shopping list
- 1 stalk of celery, chopped shopping list
- 2 carrots, peeled and chopped shopping list
- 1 cup white wine shopping list
- 3 cups chicken stock or water shopping list
How to make it
- Rubbing the belly – day one
- 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.
- Brining the belly – day two
- 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.
- Braising the belly – day three
- Preheat the oven to 325°F.
- 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.
- 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.
- 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.
- 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.
- Serve the belly portions in a shallow bowl with the pan juices.
The Cooklillyann Chicago, IL
The Rating7 people
Sounds delicious!kidaria in BC loved it
Lovely recipe! love pork belly, not to eat often but for a treat now and then - thanks for the post.
Susansitbynellie in Glasgow loved it
Worked very well. Consider adding soft boiled eggs
to final braise, in shell, like Chinese Tea Eggsbearzo in loved it
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