Braised Pork Belly Recipe

Preparation Steps

1. 1

   Prepare the Pork Belly

   Preheat your oven to 300°F (150°C). Score the skin of the pork belly and season generously with salt and pepper. Heat olive oil in a large, oven-safe pot over medium-high heat and sear the pork belly, skin-side down, until golden brown (about 5-7 minutes). Flip and sear the other side for another 5 minutes.

2. 2

   Add Aromatics

   Remove the pork belly and set aside. In the same pot, add diced onion and minced garlic, sauté until translucent. Add thyme, vermouth, and chicken broth, scraping up any browned bits from the bottom of the pot.

3. 3

   Braise the Pork Belly

   Return the pork belly to the pot, skin-side up. Cover and braise in the oven for 2.5 to 3 hours or until tender.

4. 4

   Prepare Carrots and Parsnip Purée

   While the pork is braising, peel and chop the Nantes carrots and parsnips. Boil the parsnips in salted water until tender, then drain and blend with butter, salt, and pepper until smooth. For the carrots, sauté them in a pan with butter until caramelized.

5. 5

   Finish and Serve

   Once the pork belly is cooked, remove it from the oven and let it rest for 10 minutes. Slice and serve with parsnip purée and caramelized Nantes carrots. Drizzle with some of the cooking liquid as a jus.