Name: Dan Barber's Pork Belly
Yield: Makes 8 servings
Ingredients: 1/2 pork belly (approximately 6 lbs); 2 cups cure mix; 2 quarts rich chicken stock (water can be substituted)

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Recipe information

Yield
Makes 8 servings

Ingredients

1/2 pork belly (approximately 6 lbs)

2 cups cure mix

2 quarts rich chicken stock (water can be substituted)

Preparation

Step 1
Rub the pork belly with the dry cure and refrigerate for 3 days.
Step 2
On day 3, rinse the pork belly and place in a casserole pan as close to the size of the belly as possible. Preheat the oven to 200°F.
Step 3
Cover belly with rich chicken stock and cover pan. Place in oven and cook overnight, about 7 hours.
Step 4
Remove belly from braising liquid, drain, and cut into serving pieces. To serve, sear the fat side of the belly until crispy.

TagsPork Belly Pork Meat Main Dinner Dairy Free Gluten Free Nut Free Easy 5 Ingredients or Fewer Braise Food Processor Epicurious

Recipe notes

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