Anyone who knows me, knows that I love bacon. Pork belly, also known as "fresh bacon," is simply uncured slab bacon. It's where bacon comes from, so it follows that I would love it just as much as I love its smokey, crispy, mouth-watering relative. To no one's surprise, it turns out that I do.
Braised for hours in stock and aromatics, pork belly can be as tender as fillet of beef, but with so much more flavor. Just like a strip of bacon, the belly is composed of layers of fat and meat. Slow cooking helps to soften the tough layers of meat, while also infusing the tender layers of fat with the flavors of the braising liquid. When I buy belly, I try to look for pieces that have a good balance of fat and meat. Too much fat can be overwhelming in the mouth, and too much meat can result in a dry final product.
Braised for hours in stock and aromatics, pork belly can be as tender as fillet of beef, but with so much more flavor. Just like a strip of bacon, the belly is composed of layers of fat and meat. Slow cooking helps to soften the tough layers of meat, while also infusing the tender layers of fat with the flavors of the braising liquid. When I buy belly, I try to look for pieces that have a good balance of fat and meat. Too much fat can be overwhelming in the mouth, and too much meat can result in a dry final product.
This recipe is based on Tom Colicchio's recipe for fresh bacon in "Think Like A Chef." The first few times I attempted Colicchio's recipe, I was always happy with the belly itself but couldn't quite nail the sauce. The original recipe finished the belly by browning it in a hot oven with the braising liquid still in the skillet. Something about putting that beautiful sauce in a hot oven ruined it every time. As a solution, I strain my braising liquid into a small sauce pan and gently reduce on the stove top until I get it just right. Meanwhile, I brown the belly with a little bit of extra stock, instead of my precious sauce.
The belly can be prepared through step 3 and held for several hours before completing. When buying pork belly, be sure to ask your butcher to leave the skin on. Also, try to pick a piece of belly that is relatively uniform in thickness. Pork belly is so cheap, don't be afraid to buy more than you need and trim it down to the choicest pieces at home. Serve with mashed potatoes, soft polenta, or our polenta cakes.
Ingredients
1 tablespoon canola oil
Kosher salt
Freshly ground black pepper
2 pounds pork belly, skin on
1 onion, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 leek, white and light green part only, roughly chopped
6 garlic cloves, peeled
4 cups chicken stock
Instructions
- Heat oven to 350°F. Heat the oil in a large ovenproof skillet over medium heat until shimmering. Generously season the pork with salt and pepper. Add it to the pan, skin side down, and cook until the skin is well browned, about 15 minutes. Transfer the pork to a plate.
- Pour off all but about 2 tablespoons of the fat and add the onion, carrots, celery, leek, and garlic to the skillet. Cook the vegetables, stirring occasionally, until they are tender and beginning to brown, about 20 minutes.
- Return the pork belly to the skillet, skin side down and fat side up, and add about 2 cups of stock (it should surround but not cover the meat). Bring the stock to a simmer, then transfer the skillet to the oven.
- Gently simmer the pork, uncovered, for 1 hour, then add another cup of stock. Continue cooking until the pork is tender enough to cut with a fork, about 1 hour longer.
- Remove the skillet from the oven and allow the pork to cool in the braising liquid. This will take at least one hour.
- When ready to complete, increase the oven temperature to 400°F.
- Remove the pork from the liquid, then gently lift off and discard the skin (use a small knife to separate any pieces that don’t come away from the fat easily). Score the fat, making crosshatch incisions, then cut the pork into 4 portions. This is rich stuff, so I recommend serving no more than one, 2-inch square piece to each guest.
- Strain the braising liquid through a fine mesh strainer into a small saucepan and discard the solids. Bring to a simmer over medium-low heat and reduce to a sauce-like consistency, skimming off any fat that rises to the surface.
- Meanwhile, return pork, scored side up, to the skillet. Pour the remaining 1 cup of stock around the pork and transfer to the oven. Allow to cook, without basting, until the pork is heated through and the fat nicely browned, about 20 minutes.
- Serve the pork in shallow bowls with some of the sauce ladled over the top and around the meat.
