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Braised Pork Belly

  • Author: Erin
  • Prep Time: 30 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 mins

Scale

Ingredients

  • 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
  • 68 peppercorns
  • 2 bay leaves
  • 8 stalks fresh thyme
  • 6 stalk of fresh parsley

Instructions

  1. Toast coriander and fennel and then crush.
  2. Combine with salt and pepper.
  3. Rub all over pork belly, especially the fatty side.
  4. Wrap in plastic wrap and place in refrigerator for at least 4 hours or overnight.
  5. Remove from refrigerator and bring to room temperature.
  6. Add grapeseed oil to saucepan and bring to medium-high heat; Sear pork belly on all sides.
  7. Preheat oven to 300.
  8. Place pork belly into dutch oven.
  9. 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.
  10. Place in oven for 2 -3 hours.
  11. Remove from oven and place pork belly on plate; Set in fridge to cool.
  12. Once you are ready to serve, cut the cooled pork belly in chunks.
  13. Sear each chunk in skillet on med-high.
  14. Immediately before ready to serve,