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Crispy Mustard Braised Pork Belly Recipe

Crispy Mustard Braised Pork Belly

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

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  • on April 03, 2013

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    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

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  • on September 12, 2012

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    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.

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  • on September 07, 2012

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    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!

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  • on August 18, 2012

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    Fabulous! Someone asked about wine pairing. Serve with a good Willamette Valley,Oregon, Pinot Noir - you'll think you've died and gone to heaven!

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  • on May 09, 2012

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    THis was really quite delicious, but just a tad bit salty as the mustard has quite a bit of salt in it. Will cut back on the salt next time. For those that said it was fatty, you have to cut the skin and the fat off. Mine had no fat whatsoever and the veggies and juice made a very nice sauce. I also added three chunked carrots. Plenty of leftovers, will make sandwichs one night.

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  • on April 16, 2012

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    So Delicious! It came out so tender and super yummy! Everyone loved this dish and I will definitely make it again. Took a little while to find pork belly, but I found it at an Asian Market.

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  • on March 21, 2012

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    the way she cooks it's excellent

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  • on January 02, 2012

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    We had our braised pork belly last night. Very tasty,very oily. Next time,I think I'll render the fat before braising- I had browned the pork on all sides, but I think cooking on a lower heat longer to render fat will make it more tasty. A little bit of this goes a long way,we're going to have several meals on this.

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  • on October 14, 2011

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    I didn't make it yet, but I wanted to let omidabobo know that you can get it at Whole Foods.

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  • on September 24, 2011

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    I have tried to make this twice now, and both times the meat turns blue green! I'm using fresh pork belly that I have used for bacon and other cures with no problems, but for some reason it keeps turning color with this recipe. Is there something in the seasoning that could be having a reaction to cause the color change? Has anyone else had this issue?

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