BASIC BRAISED PORK BELLY
Norman & Janet Van Aken, © 2012
We wanted to give you a recipe that utilizes some of the best pork fat on a pig; pork belly. So …belly up!
Yield: 4 servings
2 pounds fresh pork belly, skinned and trimmed of all except ¾” layer of fat
1 Tablespoon coriander seeds, lightly toasted and coarsely ground
1 Tablespoon fennel seeds, lightly toasted and coarsely ground
½ teaspoon cumin seeds, lightly toasted and coarsely ground
Kosher salt, to taste
Black pepper, freshly ground, to taste
1 Tablespoon canola oil
½ Cup onion, diced
½ Cup celery, diced
½ Cup carrot, peeled and diced
8 cloves fresh garlic, minced
1 Cup white wine
3 Cups Basic Chicken Stock, hot
1 sprig fresh thyme
Score pork fat; cover pork belly with seeds; cover with plastic wrap; refrigerate overnight. Heat oven to 325F.
Scrape seeds off fat side of pork belly; season. Heat oil in large non-reactive saucepan set over medium; add pork belly fat side down; sauté until fat is golden brown; transfer pork belly to roasting pan.
Pour off excess fat from saucepan; add onion, celery, carrot, and garlic; cook until softened; season; add wine; reduce by 90 percent; add stock and thyme; season.
Pour liquid over pork belly; cook uncovered in oven until very tender (about 2 ½ to 3 hours); remove from oven; cool pork belly in braising liquid.
Remove pork belly; cut into 4 pieces; cover with plastic wrap; reserve in refrigerator.
Strain braising liquid through fine chinois; chill until fat congeals; remove fat; discard; reserve braising liquid in refrigerator.