Braised Pork Belly with Crackling

Braised Pork Belly with Crackling
Ingredients
- 2 pounds 900g pork belly, skin-on
- 1 tablespoon sea salt
- 2 tablespoons lard
- 2 cups 480ml chicken broth
- 1 cup 240ml dry white wine
Instructions
Prepare the Pork Belly:
- Pat the pork belly dry with paper towels.
- Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat.
- Rub the sea salt all over the skin and meat.
Sear the Pork Belly:
- Preheat the oven to 325°F (165°C).
- In a large oven-safe pot or Dutch oven, heat the lard over medium-high heat.
- Place the pork belly skin-side down and sear for 5-7 minutes until the skin is golden and crispy.
- Flip the pork belly and sear the other side for an additional 5 minutes.
- Remove the pork belly from the pot and set aside.
Deglaze and Braise:
- Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom.
- Add the chicken broth.
- Return the pork belly to the pot, skin-side up, ensuring the liquid does not cover the skin.
- Bring the liquid to a simmer, then cover the pot with a lid.
- Transfer the pot to the preheated oven and braise for 2 hours.
Crisp the Crackling:
- After 2 hours, increase the oven temperature to 425°F (220°C).
- Remove the lid from the pot and continue cooking for an additional 30 minutes, or until the skin is crispy and crackling.
Rest and Serve:
- Carefully remove the pork belly from the pot and let it rest on a cutting board for 10 minutes.
- Slice the pork belly into portions and serve with the cooking liquid.
Nutrition
Calories: 650kcalCarbohydrates: 5gProtein: 25gFat: 55gFiber: 1g
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