Braised Pork Belly Roast in a Dutch Oven
- 1 kg (2.2 lbs) thick-cut pork belly roast
- 3 tsp (15 ml) kosher salt
- 2 tsp (10 ml) freshly ground black pepper from a mill
- 2 tbsp (30 ml) olive oil
- 2 cloves of garlic, minced (optional)
- 1 large onion, sliced (optional)
- 2 carrots, peeled and sliced (optional)
- 2 celery stalks, sliced (optional)
- 1 cup (250 ml) pork or chicken stock (optional)
- 1 cup (250 ml) red wine (optional)
- 2 tbsp (30 g) brown sugar (optional)
- 2 tbsp (30 g) Dijon mustard (optional)
- Fresh thyme or rosemary leaves for garnish (optional)
1. Preheat your oven to 150°C (300°F).
2. Score the fat layer on the pork belly in a crisscross pattern about 6 mm (1/4 inch) deep.
3. Mix the salt, black pepper, and brown sugar (if using) in a small bowl.
4. Rub the spice mixture all over the pork belly, working it under the fat layer as well.
5. Heat the olive oil in a large Dutch oven over medium heat. Sear the pork belly until browned on all sides, about 5 minutes per side.
6. Add the sliced onion, carrots, and celery (if using) to the pot, and cook until they are lightly browned, about 5 minutes.
7. Add the garlic (if using), stock, wine, mustard (if using), and thyme or rosemary leaves (if using) to the pot. Stir to combine.
8. Cover the pot with a lid and transfer it to the preheated oven.
9. Braise the pork belly for 2 1/2 to 3 hours, or until the meat is tender and the fat is crispy.
10. Remove the pot from the oven and let the pork rest for 10-15 minutes.
11. Slice the pork and serve with hot rice and a fresh green salad. Garnish with fresh thyme or rosemary leaves, if desired.
- Dutch oven
- oven
- cutting board
- sharp knife
- bowl
- spoon
- pepper mill
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