1 Video | Photo: Crispy Mustard Braised Pork Belly Recipe
Ingredients
Dry rub:
- 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
Pork belly:
- 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
Directions
Dry rub:
Combine all the ingredients in a bowl. Massage the rub all over the pork belly, then cover and refrigerate for 24 hours.
Pork belly:
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.
Cook's Note: It is also a great idea to rotate the pan a couple of times throughout the cooking process.
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 22 reviews
By judylimo
hanford,ca
on April 03, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
LUV THIS---RUB--4 DAYS IN FRIG--NO SEEDS-4 TLB MUSTARD POWDER-10 GARLIC GLOVES-PORK BELLY--CELERY-2 FENNEL BULBS-CARROTS-TURNIPS-6 CUPS CHICKEN STOCK-2 ONIONS-EVERY THING THE SAME--HARDLY ANY FAT IN PAN-HAD 12 PEOPLE OVER FOR EASTER--CUT LITTLE PIECES--EVERYONE THUMBS UP-RAISED ON FARM--THIS WAS EVEN BETTER THAN GRANDMAS!!!LOVE YOUR RECIPES ANN--ONLY A COUPLE I HAD TO THROW AWAY--HAHAHA-JUDY..FOR GET PUTTING STUFF ON IT TO WEIGH THE ROAST DOWN--YOU DON'T NEED IT--UNLESS THE WHOLE ROAST IS FAT--GET A GOOD BUTCHER..AND TRY AGAIN..THAT RIGHT--TRY AGAIN--LUV YOU GUYS--JUD
By MichelinStars
New York
on September 12, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this tonight and the flavors are fantastic. Ann Burell gets an A+ for the braising liquid and curing method. Sometime 6 is correct though: The braised pork belly needs to sit, pressed, in the refrigerator overnight before it is crisped up (in a very hot oven or under the boiler. Otherwise the fat is just too gelatinous. Crisping it up directly after braising does not give the same result. Perhaps he most important thing though is to make sure you get a good (relatively lean pork belly. Some pork bellies are all fat while others have a good inch of meat or more. It's not worth making this recipe if you don't have a prominent strip of meat running though the pork belly.
By sometime6
San Jose
on September 07, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Sorry subverbo_13156330 but the correct wine would be a late harvest Alsation Reisling or TBA from Germany. Recipe is short a couple of steps.
Recipe is good but following cooking the belly should be placed under plastic wrap and weighted with a brick placed on a slightly smaller board. Refrigerated for 1 to 3 days. When ready to serve remove from the fridge and while cold cut, skin side down, into serving size pieces. Place pieces on whatever and warm gently but thoroughly, now place skin side up close under your broiler and watch carefully until the skin turns to cracklins. NOW you will be in heaven!
Read all 22 reviews