Braised Pork Belly

Braised Pork Belly

Chef Tyler
Cook time: 4 hours + 1 day prep work
Servings: 2-3
Difficulty: Intermediate

This is a flavor-packed surprise dish for you! Our Braised Pork Belly is a tender, melt-in-your-mouth delight, and we're pairing it with a vibrant Fricassee of Summer Vegetables that's going to blow your taste buds away. This dish is all about bold flavors, a mix of hearty and fresh.

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What you'll learn

  • Learn the art of braising, which involves using the right cooking vessel, controlling heat, and ensuring the meat is submerged in the liquid.
  • Enhance your knife skills, and learn how to properly chop, slice, or dice various vegetables to ensure they cook evenly and contribute to the overall texture and presentation of the dish.
  • Master the creation of a delectable sauce to enhance your dish.

Mise En Place

Knife
Paper Towels
Strainer
Chopping Board
Plate
Saute Pan
Large Pot with Lid
Aluminum Foil
Sauce Pot
Bowl
Sheet Tray
Knife
Paper Towels
Strainer
Chopping Board
Plate
Saute Pan
Large Pot with Lid
Aluminum Foil
Sauce Pot
Bowl
Sheet Tray

Shopping List

Pork belly, 1 pound

Kosher salt, 1 tsp

Brown sugar, 1 tsp

Cracked black pepper, 1 tsp

Beef broth (for demi-glace sauce), 4 cups

Haricots vert, 1/4 pound

Yellow wax beans, 1/4 pound

Garlic, 2 cloves

Thyme, 3 sprigs

Parsley, 1/4 bunch

Chives, 1 bunch

Lemon, 1x

Butter, 4 tbsp

Balinese Truffle Salt, to taste

Wine, 2 tbsp

Cannellini beans, 8 oz

Kosher salt, to taste

Prep

  1. The Night Before Cooking
  2. Take the pork belly out of the packaging and pat dry with paper towels.
  3. Transfer to a plate or dish, wrap with plastic wrap, and place in your fridge to marinate overnight.
  4. To make a demi-glace sauce, In a medium saucepan over high heat, bring the stock to a boil. Allow to boil and reduce until only 1/4 cup of stock remains. Set aside.

How to cook

  1. Preheat your oven to 300°F.
  2. Remove the pork belly from your fridge. Rinse the pork belly to remove the excess cure, pat dry with paper towels.
  3. Tightly wrap the pork belly in two layers of aluminum foil (the double layer ensures a tight fit). Place onto a sheet tray and then slide it into the oven for a one-hour cook time!
  4. Fill a large pot with water, cover, and bring to a boil.
  5. Wash and slice the haricots vert and yellow wax beans.
  6. Peel and slice the garlic. Pick and chop the thyme. Set aside.
  7. Chop the parsley and chives, then toss them together in a small mixing bowl with the zest of one lemon. This is the gremolata.
  8. First, we will start with the sauce. Place 2 tablespoons of the butter into a small pot and heat over medium-low heat.
  9. Add half of the garlic and a pinch of Balinese Truffle Salt and cook until soft and fragrant, about 2 minutes.
  10. Add 2 tablespoons of wine to deglaze and cook until there is no liquid left.
  11. Add the demi-glace and bring to a simmer.
  12. Remove the sauce from the heat, cover, and set aside. This is our sauce base that we will finish later.
  13. To make the fricasse, heat the sauté pan over medium heat. Add 2 tablespoons of butter, the remaining garlic, and a pinch of Balinese Truffle Salt. Cook until the garlic is fragrant and soft, about 1 minute.
  14. Meanwhile, drain and rinse the cannellini beans. Add them to the pan and toss to coat. Taste and adjust the seasoning with Balinese Truffle Salt.
  15. Season the boiling water generously with kosher salt.
  16. Blanch the haricots vert and yellow wax beans until al dente, 1-2 minutes.
  17. Transfer the blanched beans to the sauté pan with the cannellini beans and garlic, add the chopped thyme and stir together.
  18. Gently heat over medium-low heat. Adjust the seasoning with lemon juice and Balinese Truffle Salt. This is the bean fricassee.
  19. When the pork belly is cooked through and crispy (about 2 1/2 hours in total), remove from the oven and transfer to a cutting board to rest.
  20. Unwrap the foil, being careful to reserve the cooking juices. These are about to make your sauce insanely delicious!!
  21. Pour the juices into the pot with the demi-glace mixture and reheat over medium-low. Adjust the seasoning with Balinese Truffle Salt and lemon juice.
  22. Carve the beautiful pork belly. Cover the slices with gremolata and a pinch of Balinese Truffle Salt.
  23. Time to plate! Place a few spoonfuls of the fricasse down first, then a ribbon of the demi-glace sauce. Place the sliced pork belly on top.