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.
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.
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.
3. Cut into pieces and crisp the skin side in a pan before serving.
Only ya’ll could make pork belly look pretty!
great minds think alike! i made this last week, and it was awesome! i didn’t have fennel seeds or cloves, and so i just adjusted the cure mix to taste, and it was still really amazing. the crisp skin is key, and i found that scoring the skin side and searing on relatively low heat helped caramelize and crisp up the skin.
Brilliant that you used the porky broth to make pasta!
wow – i usually would freak out at pork belly but you guys made it look scrumptious!
Mmmmm….pork belly…I’ve never made it at home before, only had it at restaurants!
Sheng, no way! That’s so awesome!