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Ingredients
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Crispy Braised Pork Belly
Method
Preparation and Cooking
- 1
Preparation
Preheat your oven to 300°F (150°C).
- 2
Seasoning the Pork
Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Rub the pork belly all over with salt, black pepper, garlic powder, onion powder, cumin, and paprika. Let sit for at least 30 minutes to allow the flavors to penetrate.
- 3
Searing the Pork
In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the pork belly, skin side down, and sear until the skin is crispy and golden brown, about 5-7 minutes. Flip the pork belly and sear the other side for another 5 minutes.
- 4
Braising
Remove the pork belly from the pot and set aside. In the same pot, add the chicken broth, bay leaves, and thyme. Stir to combine and bring to a simmer. Return the pork belly to the pot, skin side up, and cover with a lid.
- 5
Oven Cooking
Transfer the pot to the preheated oven and braise for about 2.5 to 3 hours, or until the pork is tender and easily pulls apart.
- 6
Crisping the Skin
Once cooked, remove the pot from the oven. For extra crispy skin, you can place the pork belly under a broiler for 5-10 minutes, keeping a close eye to avoid burning.
- 7
Serving
Let the pork belly rest for 10 minutes before slicing. Serve warm and enjoy!