Braised Pork Belly
A succulent pork belly features an overnight dry rub, followed by braising in a rich, aromatic liquid.
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Instructions
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Preheat the oven to 325 F.
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Combine salt, fennel seed, allspice, and black pepper to create a dry rub, then apply thoroughly to all sides of the pork belly.
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Place the rubbed pork belly in a nonreactive pan, cover, and refrigerate overnight.
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In a large saucepan, heat oil over medium heat; sauté onion, carrot, and celery for 5 minutes until soft.
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Add garlic and whole tomatoes, cooking for 5 more minutes, then stir in wine and cook until evaporated.
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Incorporate cinnamon stick, star anise, juniper berries, cardamom, clove, and chicken stock, bringing the mixture to a boil.
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Transfer the marinated pork belly to a roasting pan, arranging tomatoes around it, then pour the hot braising liquid over the pork.
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Cover the pan with foil and bake for 3.5 hours, or until the pork belly is completely tender.
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Remove the belly from the liquid and cool slightly; then raise the oven temperature to 400 F.
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Cut the pork belly into four portions, then sauté them fat-side down in a hot skillet with a little oil for 2 minutes.
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Finish warming the portions in the 400 F oven for 5 minutes before serving.