Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Sep 19, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
RSS FEEDS
Keep up with one or all of your
favorite Sauce Magazine columns
RECIPES
Pork Belly
Serves 6
Rate It:
You must login to rate
Courtesy of Half & Half’s Michael Randolph | Photo by Greg Rannells
April 2011

Pork Belly

INGREDIENTS

1 cup sugar
1 cup salt
2 Tbsp. juniper berries
2 Tbsp. black peppercorns
1 bay leaf
½ onion, sliced
4 cups water
2 lb. pork belly
3 Tbsp. olive oil, divided
1 cup beef stock
½ cup balsamic vinegar
6 eggs, fried or poached

PREPARATION

• In a large pot or nonreactive bowl with a lid, combine the sugar, salt, juniper berries, peppercorns, bay leaf, onion slices and water.
• Add the pork belly and allow to brine in the refrigerator for 24 hours.
• Preheat the oven to 250 degrees.
• In a Dutch oven, heat 2 tablespoons of the oil over high heat. Add the brined pork belly and sear until browned on both sides.
• Add the beef stock and the balsamic vinegar, scraping up any bits stuck to the bottom of the pan.
• Cover the pot and place in the oven. Cook for 8 hours.
• Remove the pork belly from the braising liquid, storing it in the refrigerator until ready to serve.
• When ready to serve, heat 1 tablespoon olive oil in a sauté pan. Add the pork belly and cook until crisped and warmed through.
• Slice the pork belly and portion onto individual plates. Top each plate with a fried or poached egg and serve.

Want to comment on this recipe? Login or sign up on Sauce.
And/Or
Conceived and created by Bent Mind Creative Group, LLC ©1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004