| Level: | Intermediate |
| Total: | 1 day 7 hr |
| Prep: | 30 min |
| Inactive: | 1 day |
| Cook: | 6 hr 30 min |
| Yield: | 6 to 8 servings |
| Level: | Intermediate |
| Total: | 1 day 7 hr |
| Prep: | 30 min |
| Inactive: | 1 day |
| Cook: | 6 hr 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons kosher salt
- 2 tablespoons dry mustard powder
- 2 tablespoons mustard seeds
- 1 tablespoon sugar
- 1 lemon, zested
- 2 sprigs rosemary, picked and finely chopped
- 2 garlic cloves, smashed and finely chopped
- Pinch crushed red pepper flakes
- 3 pounds fresh pork belly, skin removed
- Extra-virgin olive oil
- 1 onion, julienned
- 2 ribs celery, sliced on the bias
- 1/2 fennel bulb, tough middle discarded and remaining bulb julienned
- 2 garlic cloves, smashed and finely chopped
- Pinch crushed red pepper flakes
- Kosher salt
- 1 cup white wine
- 1/4 cup whole-grain mustard
- 2 to 3 cups chicken stock
- Thyme bundle
- 3 to 4 bay leaves
Instructions
- Combine all the ingredients in a bowl. Massage the rub all over the pork belly, then cover and refrigerate for 24 hours.
- Preheat the oven to 325 degrees F. Remove the belly from the refrigerator. Coat a large straight-sided pan with olive oil and put over medium-high heat. Add the onion, celery, fennel, and garlic. Season the vegetables with crushed red pepper and salt, to taste. Cook the vegetables until they start to soften and become very aromatic, about 8 to 10 minutes. Add the wine and cook for 3 to 4 minutes. Stir in the mustard and 2 cups of the chicken stock. Taste to make sure it is delicious. Add the pork belly and toss in the thyme and bay leaves. Cover and put in the preheated oven. Braise the belly for 6 hours, checking occasionally. If the liquid level goes down add the remaining stock.
- When the belly is done it will be very tender and succulent. Remove the lid and set the oven to broil. Broil the pork belly until it turns golden, about 3 minutes. Remove the pan from the oven and transfer the belly, from the braising liquid, to a cutting board. Cut the belly into 6 or 8 equal portions depending on your appetite. Arrange the pork on a serving platter and ladle the braising liquid on top.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1023 |
| Total Fat | 97 g |
| Saturated Fat | 34 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 20 g |
| Cholesterol | 125 mg |
| Sodium | 804 mg |
| Serving Size | 1 of 8 servings |
| Calories | 1023 |
| Total Fat | 97 g |
| Saturated Fat | 34 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 20 g |
| Cholesterol | 125 mg |
| Sodium | 804 mg |
Reviews
I tried this recipe exactly as written, and it was overwhelmed with a vinegar taste. It was too much mustard and will be thrown out.
Very good first time cooking pork belly
What, are you kidding me?! Chef Burrell is AWESOME, so her recipes are DA BOMB! She should be the next Iron Chef…if they ever decide to have the contest again! C’mon, Food Network, bring on the challenge for America again!
Just wow
Wonderful!
This is one of my favorite dishes to make. It’s easy to make and taste great.
This was fantastic! Finally found big pieces of pork belly at Costco and can’t wait to make it again!
OMG! This was absolutely delicious!!
I finally found some pork belly at Costco and couldn’t wait to try this recipe.
The mustard was not overwhelming and the sauce was divine. Can’t wait to make it again.
I will cut down on the salt for the sauce next time since the slab already had some salt on it.
The pork belly slab I found at Costco was about 10 pounds so I cut it in half. I still have the other half.
Love love love this one!
Amazing! I have only worked with raw pork belly twice, but this was miles above the other one I made. I only had onion and carrots for in the braising liquid and the veggies ended up amazing too.
I also used a chardonnay in the braising liquid and then drank the rest of it with dinner!!! So good!