Braised Pork Belly Recipe

Season Pork: Toast ½ tablespoon coriander and ½ tablespoon fennel seed in a small skillet over medium heat for 1 minute, crush, and combine with ½ tablespoon kosher salt and ½ tablespoon ground black pepper in a small bowl. Rub all over 1-2 pounds 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.
Prep: Preheat oven to 300℉.
Sear Pork: Add 1 tablespoon extra virgin olive oil to a 5.5 qt. Dutch Oven and bring to medium-high heat; sear pork belly on all sides. Place pork belly fat side up.
Add Veggies: Add 2-4 cups chicken stock (make sure the stock does not fully cover the pork belly, it should go about ¾ of the way to the top), celery, carrots, onion, 4 garlic cloves, 6-8 whole peppercorns, and 2 bay leaves.
Bake: Place in oven for 2 -3 hours. Remove from oven and place cooked pork belly on a plate; set in the fridge to cool.
Final Sear + Serve: Once you are ready to serve, cut the cooled pork belly into slices or chunks. Sear each chunk in a cast iron skillet on medium high heat. Enjoy immediately with some rice and homemade mole sauce.