Braised And Crisp Pork Belly Recipe
citrus salad, pickled muscadine vinaigrette
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Ingredients
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Pork Belly
Method
Cooking Instructions
- 1
Prepare the Pork Belly
Preheat the oven to 300°F (150°C). Rub the pork belly with salt, black pepper, minced garlic, and thyme. Place it in a baking dish, skin side up.
- 2
Braised Cooking
Pour the chicken broth around the pork belly. Cover the dish with foil and braise in the oven for about 2.5 hours, or until the meat is tender.
- 3
Crisp the Skin
Remove the foil, increase the oven temperature to 450°F (230°C), and roast for an additional 30 minutes or until the skin is crispy.
- 4
Make the Vinaigrette
In a bowl, combine the halved muscadine grapes, apple cider vinegar, honey, olive oil, salt, and black pepper. Mix well and set aside.
- 5
Prepare the Citrus Salad
In a large bowl, combine the mixed citrus segments, sliced red onion, and fresh mint leaves. Drizzle with olive oil and season with salt to taste.
- 6
Serve
Slice the pork belly into pieces. Serve with the citrus salad on the side and drizzle with the pickled muscadine vinaigrette.
