DAN BARBER'S PORK BELLY
An easy Pork Belly recipe
Provided by Dan Barber
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Rub the pork belly with the dry cure and refrigerate for 3 days.
- On day 3, rinse the pork belly and place in a casserole pan as close to the size of the belly as possible. Preheat the oven to 200°F.
- Cover belly with rich chicken stock and cover pan. Place in oven and cook overnight, about 7 hours.
- Remove belly from braising liquid, drain, and cut into serving pieces. To serve, sear the fat side of the belly until crispy.
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