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Braised Pork Belly
Nb persons: 0
Yield: 10 lb
Preparation time: 15 minutes
Total time: 4 hours
Source: Gavin Grabe
10lb | pork belly, skin on |
1 tin | pineapple chunks |
1 cup | orange juice |
1 pod | vanilla |
1 quart | chicken stock |
4 | star anise |
2 | leeks |
3 | carrots |
2 | onions |
3 sticks | celery |
Score skin side of pork(make sure not to go too deep to score the fat to expose the meat.
Dice vegetables and lay pork directly onto the bottom of the tray, scatter the vegetables around the pork. Add the pineapple chunks and juice(I usually add some fresh orange juice too, about 2 cups) and top with vegetable stock. Cover with a sheet of parchement and lay a sheetpan or hotel pan on top to weigh it down. Braise in oven at 250 for 3-3.5hours.
When ready remove from oven and allow to cool completely(preferably overnigth). when ready to serve, cut a slice, sear in a hot man and serve with some pan juices
Serve
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