Braised Pork Belly Recipe
Our easy Braised Pork Belly recipe is absolutely delicious and packed with flavor for an amazing dinner at home!
Ingredients
- 1-2 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 extra virgin olive oil
- 2-4 cups chicken stock or pork stock
- 2 stalks celery cut into large chunks
- 2 large carrots cut into large chunks
- 1 yellow onion cut into large chunks
- 4 garlic cloves smashed
- 6-8 whole peppercorns
- 2 bay leaves
Instructions
- Toast coriander and fennel seeds in a small skillet over medium heat for 1 minute, crush, and combine with salt and pepper in a small bowl. 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.
- Preheat oven to 300 degrees F. Add 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 celery, carrots, onion, garlic, peppercorns, bay leaves 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 cooked pork belly on a plate; set in the fridge to cool.
- 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. Serve immediately. Serve with some rice and homemade mole sauce.
Notes
- Overnight: letting the pork belly sit overnight in the salt rub isn't required but will result in a better flavor - the recipe will still work if you cook it right away.
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