Dan Barber's Pork Belly 1

I found this recipe for pork belly a while back and have been anticipating making it. Ideally, I would have followed this recipe to the “T” but I didn’t have some exact things. The result should be close though.

Keep this recipe around as one of your make-ahead recipes. Lon pointed out that it’s like a pork belly confit, so what could be wrong with that?

Pork Belly
~Adapted from Dan Barber’s Pork Belly

Cure Mix

  • 3 1/2 tablespoons coriander seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon mixed peppercorns
  • 1 star anise
  • 1 (1″) piece cinnamon stick
  • 1/4 cup kosher salt
  • 2 tablespoons + 2 teaspoons sugar
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cloves

1.5 pounds pork belly (in 3 pieces)
chicken stock to cover

1. Grind coriander, fennel, peppercorns, star anise, and cinnamon stick in a food processor.

Spice Rub for Pork Belly 3

Remove to a bowl and stir in salt, sugar, cumin, and cloves. Rub it all over the pork belly. Cover and refrigerate for 3 days.

Pork Belly Rubbed 1

2. Preheat oven to 200 degrees F. Wash the rub off the pork belly and lay in a pan, just large enough to fit in a single layer. Cover with stock and place in the oven for 7 hours.

Pre-Cooked Pork Belly Confit Pork Belly 1

3. Cut into pieces and crisp the skin side in a pan before serving.

Pork Belly Slice

Aside from the tasty pork, you end up with some great broth, which is great for making a pasta. I threw together some angel hair with spinach, onions, garlic, and scallions. I used a little spicy oil, and it all came together nicely.
Pork Belly with Spinach over Angel Hair 3
posted by jessica at 02:26 PM Filed under American, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.