mustard braised pork belly
This is a low and slow braised meat. This has to be planned for about 2 days.
prep time
23 Hr 55 Min
cook time
6 Hr 30 Min
method
Bake
yield
4 serving(s)
Ingredients
- RUB
- 3 pounds pork belly skin removed
- 1 tablespoon Kosher salt
- 2 tablespoons dry mustard
- 2 tablespoons mustard seeds
- 1 medium lemon, zested
- 2 sprigs rosemary, picked and minced
- 6 cloves garlic, minced
- 2 tablespoons thyme leaves
- PORK BELLY
- olive oil
- 1 large onion, diced
- 2 stalks celery, diced
- 1 fennel bulb, diced
- 4 cloves garlic, minced
- Kosher salt
- 1 cup white wine
- 1/4 cup Dijon mustard
- 8 cups chicken stock, divided
- bundle of thyme tied with butchers twine
- 3 sprigs rosemary
- 4 bay leaves
- mico arugula
How To Make mustard braised pork belly
-
Step 1Mix the rub together and rub it all over the pork belly and wrap in foil and refrigerate for 24 hours.
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Step 2Add olive oil to a Dutch oven. Add the onion, celery, fennel, and garlic, and season with salt. Cook the vegetables for about 10 minutes.
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Step 3Add the wine and scrape up the bottom. Let most evaporate.
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Step 4Add the mustard, 3 cups of chicken stock, the thyme bundle, the rosemary, and the bay leaves. Lay the pork belly on top and preheat the oven to 300 degrees.
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Step 5Put a lid on the Dutch oven and roast for 6 hours checking every hour, turning the Dutch oven, and making sure there is moisture in the pan. If it gets too low, add more chicken stock.
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Step 6The last hour, remove the lid. In the last 10 minutes, turn the broiler on to crisp up the pork belly.
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Step 7Cut into pieces and serve with some of the braising liquid and garnish with micro arugula.
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