Braised Pork Belly

Prep Time: 30 mins preparation + 2 hours cooking

Caters to: 12 gobblers

Challenge Level: Beginner

From The Pantry:

Rub:

• 1/2 cup brown sugar
• 2 tablespoons fennel seeds, toasted and ground
• 3 tablespoons salt
• 3 tablespoons fresh rosemary, finely chopped
• 1 tablespoon red pepper flakes, crushed

Braise:

• 2 pounds pork belly, skinless
• 2 carrots, peeled and cut into 1/2 inch pieces
• 2 celery stalks, cut into 1/2 inch pieces
• 1/2 red onion, sliced
• 2 fennel stalks, cut into 1/2 inch pieces
• 1 tablespoon fennel seeds
• 1 bottle beer
• Salt to taste
• Extra virgin olive oil to taste

Fennel Honey:

• 1/2 tablespoon toasted fennel seeds
• 40ml honey

Cook Away:

1. Preheat the oven to 175C.
2. Combine the ingredients for rub and mix thoroughly.
3. Using a sharp knife score the fat of pork belly with 1 inch grid pattern.
4. Rub the pork belly all over with the spice mix prepared.
5. Heat a large dutch oven with a few tablespoons of olive oil over medium high setting.
6. Once hot, sear the pork belly fat side down until it is properly rendered and a brown, crispy layer is visible.
7. Flip the pork, add carrots, celery, onion, fennel stalks, seeds and beer. Season with salt as per taste.
8. Bring to boil and transfer to pre-heated oven for cooking undisturbed for the next 1 1/2 to 2 hours.
9. Prepare fennel honey by simply mixing the two ingredients.
10. Once pork belly has finished cooking, it should hold shape but cut easily. Brush with fennel honey as desired for additional flavour.

Serve on a platter or in individual pieces. Feast is ready!

Featured Image Courtesy: jesspryles.com