Braised Pork Belly Recipe
Smoked cauliflower, Carolina Gold 'dirty rice', grape jelly jus
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Ingredients
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Braised Pork Belly
Method
Cooking Instructions
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a criss-cross pattern. Season generously with salt and black pepper.
- 2
Sear the Pork Belly
In a large oven-safe pot, heat olive oil over medium-high heat. Sear the pork belly skin-side down until crispy, about 5-7 minutes. Flip and sear the other side for an additional 5 minutes.
- 3
Add Aromatics
Remove the pork belly and set aside. In the same pot, add chopped onion and minced garlic. Sauté until softened, about 3-4 minutes.
- 4
Braise the Pork Belly
Add the bay leaves, thyme, and chicken stock to the pot. Return the pork belly to the pot, cover, and transfer to the oven. Braise for 2-3 hours until tender.
- 5
- 6
Cook the Carolina Gold Rice
In a saucepan, combine Carolina Gold rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until water is absorbed.
- 7
Make Grape Jelly Jus
In a small saucepan, combine grape jelly with a splash of water over low heat until melted and smooth. Adjust seasoning as needed.
- 8
Serve
Slice the braised pork belly and serve on a plate with smoked cauliflower and Carolina Gold 'dirty rice'. Drizzle with grape jelly jus.