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Braised pork belly(video link)
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kitchen Pirate
Braised pork belly
Marinade:
1 pork belly
2 tablespoons salt and ground pepper
3 cloves garlic, chopped
2 bay leaves, crumbled
4 tablespoons honey
2 tablespoons fennel seeds
1 tablespoons red pepper flakes
¼ cup white wine
Braise:
2 onion, chopped
3 stalks celery, chopped
3 carrots, chopped
1 head fennel, chopped
2 tablespoons tomato paste
1 cup white wine
½ bunch thyme
6 cups chicken stock
Marinate the pork belly overnight
Preheat oven to 300ºF. In a large braising pan sauté onions, carrots, celery and fennel till colored. Add tomato paste and thyme and sauté 2 minutes more under constant stirring. We want to roast the tomato paste without burning it. Deglaze the pan with white wine and reduce till dry. Add chicken stock and bring to a boil. Season lightly with salt. Remove the pork belly from the marinade and add to braising pan. Cover with a cartouche, and then aluminum foil. Cook in the oven for 2-2 ½ hours till belly is tender. Carefully remove from braising liquid and place in an hotel pan. Top with another hotel pan and weight with a two pound can, milk cartons, butter, plates, whatever. Leave to press in the walk-in for twenty four hours. Strain and reserve braising liquid.
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