Braised Mustard Pork Belly

Mustard Braised Pork Belly
 
Braised Mustard Pork Belly We love love love Pork belly, Anne Burrell has it down with this recipe of slow braising. I changed it a bit and I don’t cook it for longer than 3 hours. The results are succulent!
Author:
Recipe type: main
Ingredients
  • Dry rub:
  • 2 tablespoons kosher salt
  • 2 tablespoons dry mustard powder
  • 2 tablespoons mustard seeds
  • 1 tablespoon sugar
  • 1 lemon, zested
  • 2 sprigs rosemary, picked and finely chopped
  • 1 tablespoon fresh thyme
  • 3 garlic cloves, smashed and finely chopped
  • Pinch crushed red pepper flakes
  • 1 tablespoon olive oil
  • 3 pounds fresh pork belly, skin removed
  • Pork belly:
  • Extra-virgin olive oil
  • 1 onion, julienned
  • 2 ribs celery, sliced
  • 2 garlic cloves, smashed and finely chopped
  • Pinch crushed red pepper flakes
  • Kosher salt
  • 1 cup white wine
  • ¼ cup whole-grain mustard
  • 2 to 3 cups chicken stock
  • Thyme bundle
  • 3 to 4 bay leaves
Instructions
  1. Directions
  2. Dry rub:
  3. Combine all the ingredients in a bowl. First rub the pork with the olive oil then massage the rub all over the pork belly, cover and refrigerate for 24 hours.
  4. Pork belly:
  5. Preheat the oven to 325 degrees F. Remove the belly from the refrigerator. Coat a large straight-sided pan with olive oil and put over medium-high heat. Add the onion, celery, fennel, and garlic. Season the vegetables with crushed red pepper and salt, to taste. Cook the vegetables until they start to soften and become very aromatic, about 8 to 10 minutes. Add the wine and cook for 3 to 4 minutes. Stir in the mustard and 2 cups of the chicken stock. Taste to make sure it is delicious. Add the pork belly and toss in the thyme and bay leaves. Cover and put in the preheated oven. Braise the belly for 3 hours, checking occasionally. If the liquid level goes down add the remaining stock.
  6. When the belly is done it will be very tender and succulent. Remove the lid and set the oven to broil. Broil the pork belly until it turns golden, about 5 minutes. Remove the pan from the oven and transfer the belly, from the braising liquid, to a cutting board. Cut the belly into 4 portions. Arrange the pork on a serving platter on top of some arugula.

 

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