Catalan Pork Belly Recipe

Cooking Instructions

1. 1

   Prepare the Pork Belly

   Preheat the oven to 300°F (150°C). Season the pork belly with salt and black pepper. Heat 2 tablespoons of EVOO in a large oven-safe skillet over medium-high heat. Sear the pork belly on all sides until golden brown, about 4-5 minutes per side.

2. 2

   Braise the Pork Belly

   Once seared, transfer the skillet to the preheated oven and braise the pork belly for 2-3 hours, or until it is tender and easily pulls apart.

3. 3

   Prepare the Cassis Gastrique

   In a small saucepan, combine the cassis and sugar over medium heat. Stir until the sugar dissolves and the mixture thickens slightly, about 10-15 minutes. Set aside to cool.

4. 4

   Candy the Lemon

   Slice the lemon thinly and remove seeds. In a small saucepan, add lemon slices and enough water to cover. Bring to a boil and simmer for 10 minutes. Drain and repeat this process two more times. In the last round, add sugar to the water and simmer until the lemons are translucent and candied.

5. 5

   Prepare the Vegetables

   In a large bowl, toss the shaved fennel and zucchini ribbons with the remaining 2 tablespoons of EVOO. Season with salt and pepper.

6. 6

   Crisp the Pork Belly

   Once the pork belly is done braising, remove it from the oven and let it cool slightly. Increase the oven temperature to 450°F (232°C). Place the pork belly back in the oven and roast for an additional 15-20 minutes until the skin is crispy.

7. 7

   Serve

   Slice the pork belly into portions. Serve on a plate with the tossed fennel and zucchini ribbons, drizzle with cassis gastrique, and garnish with candied lemon slices.