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Crisp Pork Belly, Diablo Glaze, Asian Pear Salad, Fried Mint

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  • 2 lbs. Pork Belly
  • 2 cup Kosher Salt
  • 4 1/2 cups Granulated Sugar
  • 2 each Oranges (Zest Only)
  • 1 cup Celery (Rough Chop)
  • 1 cup Carrots (Peeled & Rough Chop)
  • 2 cups Yellow Onion (Rough Chop)
  • 2 Tbsp Garlic (Diced)
  • 1 Tbsp Shallots (Diced)
  • 2 cups White Wine
  • 2 cups Chicken Stock
  • 8 sprigsFresh Thyme
  • 4 each Bay Leaf
  • 1 Tbsp Cracked Black Pepper
  • To TasteFleur de Sel



Step 1

For the Pork Belly cure:

In a large mixing bowl combine kosher salt, 4 cups sugar, 4 sprigs thyme (chopped), 2 bay leaves (chopped) and orange zest. Cover belly on all sides with this cure. Let sit in refrigerator 24 hrs.

For the Pork Belly braise:

Remove the belly from cure and rinse thoroughly. Score the fatty side of the belly in a diamond pattern. Season top and bottom with salt and pepper. In a large sauté pan over medium heat, sear both sides until golden brown. Using the same pan sauté the chopped vegetables until they start to color. Deglaze pan with white wine, add chicken stock, bay leaf and thyme and bring to a boil. Place belly fatty side up in a deep oven-safe pan. Cover with braising liquid, cover with plastic wrap and aluminum foil and bake in a low temp oven at 190˚ F. Cook for 24 hrs.

For the Crisp Pork Belly:

Remove belly from liquid taking care not to tear or break it. Place in refrigerator until cool. Once chilled, cut into 1 ½ inch cubes. Sear over medium heat until every side is golden brown. Finish in a 425˚ oven for 5 min. Season with Fleur de Sel and black pepper. Garnish and serve.

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