TC Recipe: Braised Pork Belly

November 02 2009

By Charcuterie Chef Brandon Brown
Suggested Pairing: 2008 Pfeiffer Pinot Gris
Serves 4-6

* 2 lbs pork belly
* 2 ea carrots
* 2 ea celery stalks
* 1 ea onion
* 1 ea leek
* 2 ea garlic cloves
* 2 C chicken stock

Brown pork belly, skin side down, remove from pan. Rough chop all vegetables, add to pan sauté 15-20 minutes. Add belly, skin side up, and chicken stock, cook in a 350° oven for 1 hour. Carefully peel away the skin, score the fat and return to oven for 1/2 hour or until fat is browned.