PORK BELLY

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Pork Belly image

Provided by Food Network

Categories     main-dish

Time P1DT23h35m

Yield 20 servings

Number Of Ingredients 9

6 cups kosher salt, plus more for seasoning
6 cups sugar
One fresh 5 to 8-pound pork belly
4 carrots
4 stalks celery, trimmed
2 onion, halved
1 head garlic, halved horizontally
Freshly ground pepper
Vegetable oil, for sauteing

Steps:

  • Combine the salt and sugar and completely cover the pork belly with the mixture. Refrigerate for 20 to 24 hours.
  • Preheat the oven to 300 degrees F.
  • Rinse the salt and sugar off the pork and transfer to a large pan. Add the carrots, celery, onions and garlic and cover with water. Cover the pan with foil or a tight-fitting lid and transfer to the oven until the pork is very tender, 13 to 15 hours.
  • Gently remove the pork, place in between 2 pans and refrigerate for 12 hours.
  • Cut the pork into 6-ounce portions and sprinkle with salt and pepper. Heat the oil in a saute pan and saute the pork skin-side down until crisp and hot.

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