Circle B Ranch Berkshire Pork Belly! What could be better? Talk about comfort food!
You will get more than one meal out of this recipe.
You would think that we get to eat all of the best cuts of pork. Not true! Our best cuts are kept for our loyal customers, so how happy do you think I was to find a half a pork belly deep in one of our freezers? I literally jumped for joy and scurried right into the house to look up a tasty recipe. If you had asked me a few years ago if I would have cooked a pork belly, I probably would have said no. I have always liked Anne Burrell, and her recipes are relatively easy. I find they come out really, really tasty!
For the dry rub
- 2 tablespoons Kosher Salt
- 2 tablespoons dry mustard powder
- 2 tablespoons mustard seeds
- 1 tablespoon sugar
- 2 tablespoons rosemary
- 2 garlic cloves, smashed and finely chopped
- Pinch crushed red pepper flakes
- 4 lbs fresh pork belly skin on
For the Pork Belly
- Extra virgin olive oil
- 1 onion
- 2 ribs of celery julienned
- 1 fennel bulb tough middle discarded and remaining bulb julienned
- 2 garlic cloves smashed and finely chopped
- Pinch crushed red pepper
- Kosher salt
- 1 cup white wine
- 1/4 cup whole-grain mustard
- 2–3 cups chicken stock
- Thyme bundle
- 3 bay leaves
For the dry rub
- Combine all the ingredients in a bowl. Massage the rub all over the pork belly, then cover and refrigerate for 24 hours.
For the pork belly
- Preheat the oven to 325 degrees F. Remove the belly from the refrigerator. Coat a large straight-sided pan with oil and put over medium-high heat. Add the onion, celery and fennel.
- Season the vegetables with crushed red pepper and salt to taste. Cook the vegetables until they start to soften and become very aromatic about 8 to 10 minutes.
- Add the wine and cook for 3 to 4 minutes. Stir in the mustard and 2 cups of the chicken stock. Taste to make sure it is delicious.
- Add the pork belly and toss in the thyme and bay leaves. Cover and put in the preheated oven. Braise for 3-4 hours, checking occasionally.
- If the liquid level goes down, add some more stock. Rotate the pan as you cook the belly.
- At the end, the belly will be falling apart. Remove the lid and turn the heat up to 375 degrees F. That will help brown the skin and make it really succulent.
- Remove the pan from the over and transfer the belly from the braising liquid to a cutting board. Cut the belly into equal portions and top with the braising liquid.