Cooked From the Heart » pork » Braised and Roasted Pork Belly
Braised and Roasted Pork Belly
I don’t cook pork belly often but when I start getting that hankering for something fatty and delicious, this is the cut I immediately go to. My mouth waters just remembering this meal and it is oh so simple!
I started by braising the pork belly to tenderize it first.
In a small pot place:
4-5 pieces of pork belly
1 Bay Leaf
4 whole Cloves
1 teaspoon of Red Pepper Flakes
2 teaspoons of Kosher Salt
3 Tablespoons of White Vinegar
4 cups of Water
Bring to a boil and reduce the heat to medium/low and simmer until all the liquid has evaporated and the fat is just starting to sizzle. By this time, the pork belly should be tender enough to easily pierce with a knife. This should take about an hour of braising.
Transfer the pork pieces on a foil covered pan with a rack and roast in the oven at 400 degrees F or until the skin is nicely browned and blistered. Slice into half inch thick pieces and serve.
In this instance, it was served with a balsamic vinegar dip with chopped red onions and cilantro. Yummy with rice!
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Written by Jeanette Moore (JMom)
I am a terrible housekeeper but I do love to cook so it all evens out in the end. I like to try new recipes that I think my family will like. However, I am not one to follow all recipes to the letter. I tend to tweak and change the recipes based on what I have on hand and how I am feeling at the time. Feel free to share your versions, I just might try it out next time I make the dish again.
Filed under: pork
[...] the roasted pork belly we cooked up not too long ago? We served it with this soy and vinegar dipping sauce that is common [...]
[...] the roasted pork belly we cooked up not too long ago? We served it with this soy and vinegar dipping sauce that is common [...]
[...] the roasted pork belly we cooked up not too long ago? We served it with this soy and vinegar dipping sauce that is common [...]
Sounds and looks delicious! I love pork belly – looks pretty similar to the Chinese style roast pork belly which I love! How about adding some little chillies (we call bird’s eye chillies) for an extra kick? Now, where can I get pork belly in the middle of the night? I am totally craving it now…
hi Jenn, I know what you mean. I want some more!
This is the good stuff! Anyday is the day for pork belly!