Braised Pork Belly

A crunchy crackling hiding tender, juicy meat. The cooking juices, reduced to the extreme, create a concentrated sauce that coats perfectly.

• Prep time: 20 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 1452
• Protein: 26 g
• Carbs: 8 g
• Fat: 140 g

Ingredients

• 1 kg Pork belly ( whole, skin scored )
• 2 piece Yellow onion ( halved )
• 2 piece Carrot ( in large chunks )
• 4 piece Garlic ( unpeeled )
• 250 ml Dry white wine
• 2 piece Thyme ( fresh sprigs )
• 2 piece Bay leaf
• 2 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 1 pinch Black peppercorns ( crushed )
• 250 ml Veal stock concentrate ( liquid )

Instructions

1. Meat preparation

   Score the rind of the pork belly with the tip of a sharp knife, without cutting into the meat. Salt generously with grey sea salt on the skin side.

2. Browning

   In a Dutch oven with oil, sear the pork belly skin-side down first. The skin should be golden and starting to crisp. Turn to brown all sides.

3. Aromatic garnish

   Add the halved onions, carrot chunks, and unpeeled garlic cloves. Let the vegetables brown in the pork fat until well colored.

4. Deglazing and braising liquid

   Deglaze with the dry white wine. Scrape the bits from the bottom of the pot. Add the thyme, bay leaves, veal stock, and top up with a little water to reach halfway up the meat.

5. Slow cooking

   Bake at 160°C uncovered. Regularly baste the meat without wetting the skin so it stays dry and puffs up. The meat is ready when it pulls apart with a fork.

6. Sauce reduction

   Remove the meat. Strain the juices and reduce in a small saucepan until it coats the back of a spoon. Whisk in a knob of fat if necessary for shine.

Chef's tips

• Never cover the pot in the oven, or the skin will boil instead of crisping up.
• If the skin isn't crispy enough at the end, put it under the broiler for 2 minutes, watching it very closely.

Storage

Keeps for 3 days in the fridge. To reheat, sear slices skin-side down in a pan to restore the crunch.