Braised Pork Belly
Ingredients
- 1 kgPork belly (whole, skin scored)
- 2 pcYellow onion (halved)
- 2 pcCarrot (in large chunks)
- 4 pcGarlic (unpeeled)
- 250 mlDry white wine
- 2 pcThyme (fresh sprigs)
- 2 pcBay leaf
- 2 tbspSunflower oil
- 1 pinchGray sea salt
- 1 pinchBlack peppercorns (crushed)
- 250 mlVeal stock concentrate (liquid)
Method
A crunchy crackling hiding tender, juicy meat. The cooking juices, reduced to the extreme, create a concentrated sauce that coats perfectly.
- 1
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
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
Add the halved onions, carrot chunks, and unpeeled garlic cloves. Let the vegetables brown in the pork fat until well colored.
- 4
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. To reheat, sear slices skin-side down in a pan to restore the crunch.
