Ingredients
- Dry rub:
- Ingredients
- 1 tablespoons kosher salt
- 2 tablespoons dry mustard powder
- 2 tablespoons mustard seeds
- 1 tablespoon sugar
- 1 lemon, zested
- 2 sprigs rosemary, picked and finely chopped
- 2 garlic cloves, smashed and finely chopped
- Pinch crushed red pepper flakes
- 3 pounds fresh pork belly, skin removed
- Pork belly:
- Extra-virgin olive oil
- 1 onion, julienned
- 2 ribs celery, sliced on the bias
- 1/2 fennel bulb, tough middle discarded and remaining bulb julienned
- 2 garlic cloves, smashed and finely chopped
- 2 carrots
- Pinch crushed red pepper flakes
- Kosher salt
- 1 cup white wine
- 1/4 cup whole-grain mustard
- 2 to 3 cups chicken stock
- Thyme bundle
- 3 to 4 bay leaves
Preparation
Step 1
Directions
Dry rub:
Combine all the ingredients in a bowl. Massage the rub all over the pork belly, then cover and refrigerate for 24 hours.
Pork belly:
Preheat the oven to 325 degrees F. Remove the belly from the refrigerator. Coat a large straight-sided pan with olive oil and put over medium-high heat. Add the onion, celery, fennel, carrots and garlic. Season the vegetables with crushed red pepper and salt, to taste. Cook the vegetables until they start to soften and become very aromatic, about 8 to 10 minutes. Add the wine and cook for 3 to 4 minutes. Stir in the mustard and 2 cups of the chicken stock. Taste to make sure it is delicious. Add the pork belly and toss in the thyme and bay leaves. Cover and put in the preheated oven. Braise the belly for 6 hours, checking occasionally. If the liquid level goes down add the remaining stock.
Keep vegetable in zip lock bag for serving day.
The belly should be placed under plastic wrap and weighted with a brick placed on a slightly smaller board. Refrigerated for 1 to 3 days.
Serving Day:
When ready to serve remove from the fridge and while cold cut, skin side down, into serving size pieces. Place pieces on whatever and warm gently but thoroughly, now place skin side up close under your broiler and watch carefully until the skin turns to cracklins. while warming take vegetable and reheat in microwave. Warm 1 cup of chicken stock.
Place vegetable in vitamix and puree. Add warm chicken broth until desired consistency. Serve the pork belly, sauce and mashed potatoes.