Seared and Roasted Pork Belly
Pork belly is the cut of meat that is used to make bacon. For this dish it is not cured or smoked. You may not find pork belly in the butcher case, but your butcher should be able to get it for you. Ask for a piece that is equally fatty and meaty.
Serves: 4Hands-on: 20 minutesTotal: 14 hours 30 minutesDifficulty: Easy
- 1¼ lbs. pork belly
- ¼ cup salt
- ½ cup sugar
- 4½ cups water, divided
- 2 cups ice
- ½ cup chicken broth
- 5 garlic cloves, peeled and smashed
- 10 peppercorns
- Rinse the pork belly and remove any loose pieces along the edges. Place the salt, sugar, and 4 cups of water in a small saucepan over medium heat. Stir frequently until the salt and sugar are dissolved. Place the pork belly into a sealable container that is deeper than the pork belly, but not much wider. Stir ice into the pan of water. Once the ice is melted, pour the mixture over the pork. Refrigerate for 12 hours.
- Preheat oven to 300°F. Remove the pork from the brine and rinse it. Pat it dry and cut it into four even pieces. Place them in the bottom of a small Dutch oven. Pour in ½ cup of water and the broth. Sprinkle the garlic cloves and peppercorns around the pan. Cover with a lid, place in the middle of the oven, and cook for 2½ hours. The pork should be very tender.
- Drain the liquid and peppercorns from the pan. Save the garlic cloves. Turn the pork over so it is fat-side down. Smear a garlic clove over the meaty side of each slice of pork. Place the Dutch oven over high heat and cook for about 3–5 minutes, or until the fat is crispy and golden brown. Serve immediately.