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Slow Braised Snake River Farms Pork Belly
Ingredients:
Method: Cut pork belly into three-inch strips across its length. Brown belly strips on both sides in a sauté pan with a small amount of vegetable oil over medium-high heat. Remove the belly and add carrots and celery (stirring often) until they start to brown. Once browning begins add onions and continue to stir until well caramelized. Return pork belly to the pan and add bay leaf, thyme, and peppercorns. Cover with chicken stock and bring to a boil. Cover pot with parchment paper and cook in 225-degree oven for 4 hours or until belly is fall-apart tender. Cool the belly in the liquid to room temperature. Carefully remove the bellies, press between two sheet pans and finish cooling in the refrigerator. Cut bellies into portions once totally chilled and pressed firm. To serve: sauté in a small amount of olive oil to crisp the outside and finish in a 350-degree oven for 3-5 minutes. |
