Braised Pork Belly Recipe
Creamy Haitian Grits ~ Watermelon and Rosemary Maple Syrup ~ Chicharrones
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Braised Pork Belly
Creamy Haitian Grits
Watermelon and Rosemary Maple Syrup
Chicharrones
Method
Braised Pork Belly
- 1
Prepare the Pork Belly
Preheat the oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern and season with salt and pepper.
- 2
Sear the Pork
In a large oven-safe pot, sear the pork belly skin-side down over medium-high heat until golden brown. Flip and sear the other side.
- 3
Add Aromatics
Add minced garlic, onion, chicken broth, soy sauce, brown sugar, rice vinegar, and bay leaves into the pot.
- 4
Braise
Cover and braise in the preheated oven for about 3 hours or until the pork is tender.
- 5
Rest and Slice
Remove from oven, let it rest for 15 minutes, then slice.
Creamy Haitian Grits
- 6
- 7
Simmer
Reduce heat and simmer for 15-20 minutes, stirring frequently until thickened.
- 8
Add Cream and Butter
Stir in the heavy cream, butter, and salt until creamy and smooth.
Watermelon and Rosemary Maple Syrup
- 9
Blend Watermelon
Blend the cubed watermelon until smooth. Strain through a fine mesh sieve to extract juice.
- 10
Combine Syrup
In a saucepan, combine the watermelon juice, maple syrup, and chopped rosemary. Simmer for 10 minutes.
Chicharrones
- 11
Prepare the Pork Skin
Cut pork skin into strips and season with salt.
- 12
Fry
Heat oil in a deep pan. Fry the pork skin strips until crispy, about 3-4 minutes. Drain on paper towels.
