Crispy Mustard Braised Pork Belly
Serves: 6
Terry Wiza
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
59
Sourness
40
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
2 tbsps
Mustard Powder (dry)2 tbsps
Mustard Seed1 tbsp
Sugar2 sprigs
Rosemary (picked and finely chopped)1 pinch
Crushed Red Pepper Flakes2 ribs
Celery (sliced on the bias)1 cup
White Wine1 cup
Grain Mustard (whole-)3 cups
Chicken StockDirections:
1
Watch how to make this recipe
2
Combine all the ingredients in a bowl
3
Massage the rub all over the pork belly, then cover and refrigerate for 24 hours
4
Preheat the oven to 325 degrees F
5
Remove the belly from the refrigerator
6
Coat a large straight-sided pan with olive oil and put over medium-high heat
7
Add the onion, celery, fennel, and garlic
8
Season the vegetables with crushed red pepper and salt, to taste
9
Cook the vegetables until they start to soften and become very aromatic, about 8 to 10 minutes
10
Add the wine and cook for 3 to 4 minutes
11
Stir in the mustard and 2 cups of the chicken stock
12
Taste to make sure it is delicious
13
Add the pork belly and toss in the thyme and bay leaves
14
Cover and put in the preheated oven
15
Braise the belly for 6 hours, checking occasionally
16
If the liquid level goes down add the remaining stock
17
When the belly is done it will be very tender and succulent
18
Remove the lid and set the oven to broil
19
Broil the pork belly until it turns golden, about 3 minutes
20
Remove the pan from the oven and transfer the belly, from the braising liquid, to a cutting board
21
Cut the belly into 6 or 8 equal portions depending on your appetite
22
Arrange the pork on a serving platter and ladle the braising liquid on top