Dan Barber's Pork Belly
A luxurious preparation of pork belly that's cured and slow-cooked overnight in rich chicken stock until tender, finished with a crispy sear. Perfect for special occasions.
8 servings
79 hr 35 min
Ingredients
- •½ piece pork belly (approximately 6 lbs)
- •2 cups cure mix
- •2 quarts rich chicken stock
Cooking Instructions
- 1.
Rub the pork belly with the dry cure and refrigerate for 3 days.
4320 min
- 2.
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.
15 min
- 3.
Cover belly with rich chicken stock and cover pan. Place in oven and cook overnight, about 7 hours.
420 min
- 4.
Remove belly from braising liquid, drain, and cut into serving pieces. To serve, sear the fat side of the belly until crispy.
20 min
