Braised Pork Belly Recipe

Season and sear

Pat the pork belly dry with paper towels. Score lightly if desired for presentation (do not cut through). Season both sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 2 tbsp vegetable oil in a heavy, oven-safe pot or Dutch oven over medium-high heat until shimmering. Sear the pork belly, fat side down first, 3–4 minutes until well browned. Turn and brown all sides (about 2–3 minutes per side). Remove pork belly to a plate.

Build aromatic base

Reduce heat to medium. Add the chopped onion, carrot, celery and smashed garlic to the pot. Cook, stirring occasionally, 5–7 minutes until softened and beginning to brown, scraping up browned bits.

Deglaze and braise

Pour in 1 cup dry white wine to deglaze, scraping up any fond, and simmer 2–3 minutes to reduce slightly. Return the pork belly to the pot. Add 3 cups chicken stock, 2 bay leaves and 3 thyme sprigs — liquid should come about two-thirds up the meat. Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to a preheated oven at 300°F (150°C). Braise until very tender, 2.5–3 hours. Check once after 2 hours: if liquid is low, add a little extra stock or water.

Cool and portion

Remove pot from oven. Carefully transfer pork belly to a tray and let rest 15 minutes. Strain braising liquid into a saucepan, discard solids, and reduce over medium heat to concentrate flavor to roughly 1 cup if desired. Chill pork belly until firm (refrigerate 1–2 hours) for easier slicing, or proceed warm if serving immediately.

Combine 1 cup cilantro, 1/2 cup parsley, 2 tbsp oregano, 2 cloves garlic, 1/4 cup chopped green bell pepper, 1/2 cup extra-virgin olive oil, 2 tbsp red wine vinegar, 1/2 tsp ground cumin, 1 tsp sea salt, 1 tbsp fresh lime juice and 1/2 tsp black pepper in a food processor. Pulse until a coarse, vibrant green sauce forms, stopping to scrape down the sides. Taste and adjust seasoning — add more salt, lime or a splash of water or oil for desired consistency. Transfer to a bowl and refrigerate until service.

Finely chop 3/4 cup pork rinds with a knife or pulse briefly in a small food processor until crumbly but not powdery. Combine with 1/4 cup finely chopped parsley, 1 tsp lemon zest, 1 tsp lime zest, 1 finely minced garlic clove, 1/4 tsp smoked paprika and 1/4 tsp freshly ground black pepper in a bowl. Mix thoroughly and taste; add a pinch of fine sea salt if needed. Keep at room temperature; the crumbs will remain crisp and lend texture to the dish.

In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp granulated sugar, 1/2 tsp kosher salt, 4 peppercorns and 1/4 tsp red pepper flakes (if using). Bring to a gentle simmer to dissolve sugar and salt, then remove from heat and let cool 5 minutes. Place 1 cup thin apple slices in a heatproof jar or bowl and pour the warm pickling liquid over them. Let sit at room temperature for 30 minutes, then refrigerate if not using immediately. Apples will be crisp-tender and slightly pickled.

If chilled, slice the pork belly into 1/2-inch thick portions. To serve warm, reheat gently in a 350°F (175°C) oven for 8–10 minutes with a couple tablespoons of reduced braising liquid spooned over to keep moist. Alternatively, crisp the exterior: heat 2 tbsp neutral oil in a skillet over medium-high heat and sear slices 1–2 minutes per side until caramelized.

Assemble: place a slice of pork belly on each tasting plate. Spoon 1–2 tbsp mojo verde alongside or lightly drizzled over the meat. Sprinkle 1–2 tbsp chicharron gremolata over the pork for crunch and brightness. Top with 3–4 pickled apple slices and garnish with 3 fresh mint leaves. Finish with a small pinch (about 1/8 tsp) fine sea salt and a grind of black pepper if desired. If you reduced braising liquid, spoon 1 tsp per plate around the meat for additional depth.