Belly Of The Wolf Recipe
Dinner menu featuring a variety of dishes.
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Ingredients
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Main Dish
Side Dish
Salad
Method
Main Dish
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). 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, and paprika.
- 2
Sear the Pork Belly
In a large ovenproof skillet, heat olive oil over medium-high heat. Add the pork belly skin-side down and sear for about 5-7 minutes, until the skin is crispy. Flip the pork belly and sear the other side for an additional 5 minutes.
- 3
Add Vegetables and Broth
Remove the pork belly from the skillet and set aside. Add diced onion, carrots, and celery to the skillet; sauté for about 5 minutes until softened. Pour in chicken broth and stir in chopped rosemary and honey.
- 4
Roast in Oven
Return the pork belly to the skillet, skin-side up. Cover with foil and roast in the preheated oven for 2-2.5 hours, or until tender. Remove the foil in the last 30 minutes to allow the skin to crisp up further.
Side Dish
- 5
- 6
- 7
Salad
- 8
Prepare Salad Ingredients
In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber.
- 9
Make Dressing
In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
- 10
Toss Salad
Pour the dressing over the salad and toss gently to combine. Serve immediately.