Tag Archives: braised pork belly

Braised Pork Belly

This delicious dish is a culinary commitment to make, but well worth it. It’s better than bacon. While you can’t enjoy this delicious camelized pork often—you’d have a heart attack—it’s quite a fabulous treat!

Day 1 – the cure

  • 1 lb pork belly with skin – cut into two or three pieces.
  • 1 cup course salt
  • 1/2 cup dark brown sugar
  • 1 tbsp cayenne pepper
  • 1 tbsp chili powder
  • 2 tbsp whole pepper corns
  • 1 tbsp whole cloves

Grind the pepper corns and cloves or place them in a zip top bag and crush them with a mallet. Mix it with the rest of the spices into a powder.

Pat the pork belly dry and then roll each piece in the spices. Place the pork into a small sealable container and pack the rest of the spices around it.

Refrigerate over night.

Day Two – the brine

  • 6 cups of water
  • 1 1/2 cups of salt
  • 3/4 cup of sugar
  • 2 bay leaves
  • 2 pints of water

Heat the first six cups of water with the bay leaves and the salt and sugar until the powders are dissolved. Remove from heat and pour into a bowl. Add the other two cups of water to cool. Stir.

Pour the mixture into the container with the meat and spices. You may not need it all.

Refrigerate over night.

Day Three – the braise

  • 1/4 cup extra virgin olive oil
  • 1 yellow onion
  • 6-8 cloves of garlic
  • 3-4 whole cloves
  • 1 tsp finely chopped italian parsley
  • 1 stalk of chopped celery
  • 1 cup home made soup stock –doesn’t matter what kind as long as it’s home made. (No fish stocks)
  • 1 cup red wine
  • 1/8 cup soy sauce
  • 1 tsp fresh rosemary

Preheat oven to 350.

Remove the meat from the brine. You can throw out the brine. Pat the meat dry with paper towels. This is important.

Place a heavy dutch oven over the fire and get it hot. Add the oil. Sear all sides of the meat on high heat. Pour in the wine and stand back. It will deglaze the pan and fizz all over the place. I recommend getting the soup stock in there as quickly as possible.

Add the rest of the ingredients. Cover and bake at 350 for 90 minutes. Reduce heat to 180 and cook for two hours.

Meat will be dark and caramelized on the outside and oh-so tender on the inside.