Recipe information
Yield
Makes 8 servings
Ingredients
1
/2 pork belly (approximately 6 lbs)
2
cups cure mix
2
quarts rich chicken stock (water can be substituted)
Need to make a substitution?
Preparation
Step 1
Rub the pork belly with the dry cure and refrigerate for 3 days.
Step 2
On day 3, rinse the pork belly and place in a casserole pan as close to the size of the belly as possible. Preheat the oven to 200°F.
Step 3
Cover belly with rich chicken stock and cover pan. Place in oven and cook overnight, about 7 hours.
Step 4
Remove belly from braising liquid, drain, and cut into serving pieces. To serve, sear the fat side of the belly until crispy.