Braised Pork Belly Recipe

Prep and sear

Preheat oven to 325°F (160°C). Pat pork belly dry and season all over with 2 tsp kosher salt and 1 tsp black pepper. Heat 2 tbsp neutral oil in a large, ovenproof Dutch oven over medium-high heat until shimmering. Sear pork belly fat-side down first until deeply browned, 4–6 minutes, then turn and brown all sides, about 2–3 minutes per side. Transfer pork belly to a plate.

Build braising base

Reduce heat to medium and add chopped onion, carrot and celery to the pot. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add smashed garlic, bay leaves and peppercorns and cook 1 minute until fragrant.

Deglaze and braise

Pour in 1 cup dry white wine and scrape up browned bits with a wooden spoon. Let wine reduce by half, 3–4 minutes. Add 2 cups chicken stock, 2 tbsp apple cider vinegar and 3 sprigs thyme. Return pork belly to the pot, submerging so at least two-thirds of the meat is in liquid. Bring to a gentle simmer, cover with lid, and transfer to the oven. Braise until very tender and easily pierced with a fork, 2 to 2½ hours.

Cool and rest

Remove pot from oven and let pork belly rest in braising liquid 20 minutes. Lift pork belly onto a cutting board and keep braising liquid for spooning over or reducing if desired.

Optional crisp finish

For a crisp exterior, slice pork belly into 8 equal portions and place skin/fat-side up on a baking sheet. Brush lightly with oil and broil 3–5 minutes until the fat is blistered and crisp. Watch closely to avoid burning.

While pork is braising (or during the last 45 minutes), increase oven temperature to 400°F (200°C). Toss halved fingerlings with 1 tbsp olive oil, 1 tsp salt and 1 tsp pepper on a rimmed baking sheet. Roast cut-side down until tender and golden, 25–30 minutes. Keep warm.

On a small baking sheet, toss grapes with 1 tsp olive oil and a pinch of salt. Roast at 400°F for 12–15 minutes until grapes are wrinkled and beginning to burst and caramelize. Remove and set aside.

Heat a heavy skillet over high heat. Add 1 tsp neutral oil and the shishito peppers. Cook, tossing occasionally, until blistered and charred in spots, about 4–6 minutes. Season with 1/4 tsp kosher salt and keep warm.

Toss torn chicories with 1 tbsp extra-virgin olive oil, 1 tsp lemon juice, 1/4 tsp kosher salt and 1/4 tsp black pepper. Arrange shaved apple over the chicories just before plating so the apple stays crisp.

Make gastrique

In a small saucepan combine 1 cup Concord grape juice and 1/4 cup granulated sugar. Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Reduce heat and simmer until syrupy and reduced by about half, 12–18 minutes. Stir in 2 tbsp red wine vinegar and simmer 1 more minute. Remove from heat and whisk in 1 tbsp cold butter until glossy. Season with 1/4 tsp kosher salt and taste-adjust with a little extra vinegar or sugar if needed. Keep warm or at room temperature.

Slice braised pork belly into portions (if not already). On each plate, place a handful of dressed chicories and a few roasted fingerlings. Arrange 2 pork belly pieces on top. Scatter roasted grapes and blistered shishitos around the meat. Spoon 1–2 tbsp Concord grape gastrique over the pork and potatoes, and drizzle a little reserved braising liquid (skim off fat if desired) around the plate for depth. Finish with a sprinkle of chopped thyme and microgreens if using.

Serve immediately. Leftover gastrique and braising liquid keep refrigerated for up to 4 days; reheat gently before using.