Pork Belly

TOTAL TIME: 47 hr 35 min
Prep: 20 min
Inactive Prep: 32 hr
Cook: 15 hr 15 min
YIELD: 20 servings
LEVEL: Easy

ingredients

  • 6 cups kosher salt, plus more for seasoning
  • 6 cups sugar
  • One fresh 5 to 8-pound pork belly
  • 4 carrots
  • 4 stalks celery, trimmed
  • 2 onion, halved
  • 1 head garlic, halved horizontally
  • Freshly ground pepper
  • Vegetable oil, for sauteing
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Directions

Combine the salt and sugar and completely cover the pork belly with the mixture. Refrigerate for 20 to 24 hours.

Preheat the oven to 300 degrees F.

Rinse the salt and sugar off the pork and transfer to a large pan. Add the carrots, celery, onions and garlic and cover with water. Cover the pan with foil or a tight-fitting lid and transfer to the oven until the pork is very tender, 13 to 15 hours.

Gently remove the pork, place in between 2 pans and refrigerate for 12 hours.

Cut the pork into 6-ounce portions and sprinkle with salt and pepper. Heat the oil in a saute pan and saute the pork skin-side down until crisp and hot.

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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  • on August 10, 2012

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    I had watched this show and it gave me the courage to give the recipe a try. I used the show and recipe as a guide.

    From my research of recipes on the internet, cooking it overnight at 300 seemed too long. I cooked it at 300 for 3 hrs. and 275 for 1/2 hr.

    After it cooled, I cut a few 1" cubes and started them in a cast iron pan. However, hubby had just finished grilling some baby backs and the coals were perfect. I grilled them (with a little S & P until a lovely golden brown, crispy color and they were fabulous.

    Also, I experimented with some slices and marinated them in Dales marinade, brown sugar and a little water. These were fabulous. Be sure to keep the "belly jelly" leftover from the braising.

    I believe you stated that the recipe was not tested. However, my final product was good enough that the neighbors want to learn how to make it one day. I had great fun making this. Thanks for your roadtrips. Happy travels. NMarlow

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