Pork Belly Braise

Pork Belly Braise

Yield: 6 People


Pork Belly:
5-7 lbs of good Quality Pork Belly - Air Dried for One Day in fridge
2 White Onions - Quartered
3 Head of Garlic - Cut in Half
6 Sprigs of Thyme
Half Bottle of White Wine
6 tbls of Olive Oil
1 tbls of Butter


Pork Belly:

Preheat the oven to 320f. Score the top of the pork belly (fat side) using a sharp knife, penetrate the skin but not the meat. Create a checkered board pattern when scoring (like the picture). Smother both the top and bottom of the belly with olive oil, then season both side with a decent amount of salt. Place aside. In a roasting tray spread out the onions, garlic and thyme, the idea is to create a bed to lift the belly off the tray. Pour the white wine into the tray, then lay the pork belly over top the vegetables (fat side facing up). Loosely cover with tinfoil and place in the oven. Cook for 2 hours untouched. Remove and turn your oven temperature to 400f. Place the belly back in for 20 minutes or until the skin is crispy.

When finished remove from the oven and let cool for 20 minutes at room temperature before carving. Save the left over juices.

In the mean time using the left over juice we will make a pork reduction. Strain the left over juices through a strainer and place in a wide bottomed sauce pot. Place over high heat and reduce, skimming fat along the way. Reduce until it can coat the back of a spoon. Finish off with butter and salt - whisk in.