Braised Pork Belly

Braised Pork Belly

Maybe because I just went to the Bacon & Beer Classic but I am really on a pork frienzy. This is why I decided to share this Braised Pork Belly recipe with you. The method of braising pork belly produces very tender, moist meat with a lovely deep flavor. Unlike the simple roasted pork belly, a braised pork belly takes time but I think it is worth it. 

Serves:          4-6 people
Prep Time:  30 minutes
Cook Time: 3.5 hours

Braised Pork Belly

2 lbs. Pork Belly
1 tbsp. Olive oil
2 Garlic cloves – whole
1/2 cup Carrots – diced
1/2 cup Celery – diced
1/2 cup Onions – diced
Red wine (Chianti is preferred)
1 Rosemary sprig
1 Bay leaf
1 qt. Chicken or beef stock
1/4 Demi glace
Salt & pepper

Preparation & Cooking Instructions:

1. Heat oil in a large pot. Season the pork bellies with kosher salt and ground black pepper
2. Place the pork bellies in pot and brown on all sides then remove from pot
3. Add carrots, celery and onions and cook for 8-10 minutes on high until vegetables begin to brown
4. Add garlic and cook for 2 minutes, mixing to ensure even color
5. Add wine to deglaze the pan, lower heat to simmer and reduce by half
6. Add remaining ingredients & the pork bellies. Bring to a boil
7. Cover tightly with foil & place into a 350 degree oven for 2.5 hours until pork is very tender
8. Remove from liquid and cool
9. Skim fat from the braising liquid and reserve for final plating

Butternut Squash Puree (optional)

1 Large butternut squash
1 tbsp. Olive oil
2 tbsp. Butter
1 tbsp. Brown sugar
1 tsp. Ground cinnamon
Pinch ground clove
Salt & ground black pepper to taste

Preparation & Cooking Instructions:

1. Cut the squash in half lengthwise
2. Drizzle the oil & place the squash, cut side down, on top of the oil
3. Place into a 400 degree oven for 20 minutes until the squash is soft to the touch
4. Scoop out the flesh & add into a food processor
5. Add the remaining ingredients & puree until smooth

To Plate


2 tbsp. Olive oil
12 Charred white pearl onions (optional)

1. Slice the cooked pork belly into 16 slices
2. Heat a saute pan with 2 tbsp. of olive oil. Sear the pork belly slices on both sides until brown
3. Add some braising liquid to deglaze the pan and add the pearl onions & reduce the liquid by half. Spoon some butternut squash in the center of a bowl
4. Shingle the finished pork belly on top of the squash puree
5. Spoon the reduced braising liquid on top of the pork & garnish with the pearl onions

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