Braised Pork Belly With Kabocha Squash

Braising slow and low takes time but yields incredible results. After braising, the pork belly is going be reheated for serving when crisped up in a saute pan, so if you'll be rushed for time on the day you want to serve the pork belly, you can always braise everything a day ahead of time then just reheat the squash and crisp up the pork belly when ready to serve.

Recipe courtesy Todd Porter and Diane Cu
TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: 6 servings
LEVEL: --

ingredients

  • 3-pound slab of pork belly, cut into 2-inch-wide strips
  • Sea salt
  • Fresh cracked black pepper
  • Spices to suit your mood (some of our favorites: ground ginger, celery salt, ground anise)
  • 1/4 cup apple cider vinegar
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Rinse and pat dry the pork belly. Liberally season the pork with sea salt, pepper and spices. Wrap in plastic wrap and refrigerate overnight to allow pork belly to absorb flavors.

Preheat oven to 275 degrees F.

In a Dutch oven or large cast-iron skillet (the pan should fit the ingredients comfortably without crowding them), add pork belly, apple cider vinegar, bay leaves, shallots and peppercorns. Add enough water to go halfway up the sides of the pork belly. Put in oven, then place a sheet of parchment paper over the pan to cover. Bake for 5 hours.

Remove from oven. Take pork belly out of pan and set aside. Add squash to the pan and return to oven. Cover with parchment paper and cook for 30 to 40 minutes or until soft. When ready to serve, if squash is cool, place in hot oven to reheat.

Heat a medium skillet (cast iron is preferred) over medium-high heat. Sear the top and bottom until browned and crispy (about 45 seconds each side). Remove from pan. Slice pork belly into 1-inch-wide pieces. Serve with squash.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.