Description
Braised Pork Belly – an absolutely delicious braised pork belly recipe that is packed with flavor!
Ingredients
Scale
- 1.5 pounds pork belly
- 1/2 Tablespoon of coriander (seeds or ground)
- 1/2 Tablespoon fennel seed
- 1/2 Tablespoon ground black pepper
- 1/2 Tablespoon kosher salt
- 1 Tablespoon grapeseed oil
- 1 Quart chicken or pork stock
- 2 stalks celery, cut into large chunks
- 2 large carrots, cut into large chunks
- 1 onion, cut into large chunks
- 4 garlic cloves, crushed
- 6–8 peppercorns
- 2 bay leaves
- 8 stalks fresh thyme
- 6 stalk of fresh parsley
Instructions
- Toast coriander and fennel and then crush.
- Combine with salt and pepper.
- Rub all over pork belly, especially the fatty side.
- Wrap in plastic wrap and place in refrigerator for at least 4 hours or overnight.
- Remove from refrigerator and bring to room temperature.
- Add grapeseed oil to saucepan and bring to medium-high heat; Sear pork belly on all sides.
- Preheat oven to 300.
- Place pork belly into dutch oven.
- Add celery, carrot, onion, garlic, thyme, peppercorns, bay leaves, parsley and stock – make sure the stock does not fully cover the pork belly, it should go about 3/4 of the way to the top.
- Place in oven for 2 -3 hours.
- Remove from oven and place pork belly on plate; Set in fridge to cool.
- Once you are ready to serve, cut the cooled pork belly in chunks.
- Sear each chunk in skillet on med-high.
- Immediately before ready to serve,
Keywords: braised pork belly