Recipe courtesy of The Glass Onion
Recipe courtesy of The Glass Onion
Watch how to make this recipe.
Pork Belly
Getting reviews...
- Level: Easy
- Total: 1 day 23 hr 35 min
- Prep: 20 min
- Inactive: 1 day 8 hr
- Cook: 15 hr 15 min
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 281
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 1 g
- Sugar
- 61 g
- Protein
- 2 g
- Cholesterol
- 4 mg
- Sodium
- 242 mg
- Level: Easy
- Total: 1 day 23 hr 35 min
- Prep: 20 min
- Inactive: 1 day 8 hr
- Cook: 15 hr 15 min
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 281
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 1 g
- Sugar
- 61 g
- Protein
- 2 g
- Cholesterol
- 4 mg
- Sodium
- 242 mg
Ingredients
Directions
- Combine the salt and sugar and completely cover the pork belly with the mixture. Refrigerate for 20 to 24 hours.
- Preheat the oven to 300 degrees F.
- Rinse the salt and sugar off the pork and transfer to a large pan. Add the carrots, celery, onions and garlic and cover with water. Cover the pan with foil or a tight-fitting lid and transfer to the oven until the pork is very tender, 13 to 15 hours.
- Gently remove the pork, place in between 2 pans and refrigerate for 12 hours.
- Cut the pork into 6-ounce portions and sprinkle with salt and pepper. Heat the oil in a saute pan and saute the pork skin-side down until crisp and hot.
