Braised Pork Belly with Crackling

Braised Pork Belly with Crackling

Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Servings 4 Servings
Calories 650 kcal

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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