Ever heard of or seen pork belly and wonder, “What the heck is that?” Yeah, me too.
At work, I go through dozens and dozens of invoices each week, looking over the product sent to us by wholesale distributors. We go through hundreds of boxes of pork belly each month and I always used to wonder, “What do people use this for?” It wasn’t until fairly recently that I discovered most of the restaurants and cuchifritos we supply cut the pork belly into small chunks and deep fry. Talk about a coronary on a plate!
Pork belly is exactly what it sounds like — the meat from the belly of the pig. It’s very fatty and definitely not diet food. Besides being commonly used in cuchifritos, I discovered that pork belly is extremely popular in Korean and Chinese cuisine. Hmmm, I guess I’ll have to check for that the next time we order from Oriental House!
When I saw Anne Burrell braise a piece of pork belly on Secrets of a Restaurant Chef, I said to myself, “Hey, I’ve seen pork belly! I know what that is!” My inner foodie jumped at the chance to make it. This is definitely not part of a low calorie, low fat diet. Don’t check your Weight Watcher’s Points Calculator, unless you want to pass out. This is a delicious, once-in-a-while, “wow, I made that?” dish. Start it in the morning and let it braise while you do a few loads of laundry, mow the lawn, whatever. The result will be a succulent piece of pork that falls apart in your mouth. Yum.
Mustard Braised Pork Belly
Adapted from Anne BurrellDry rub: 1 tablespoon kosher salt 2 tablespoons dry mustard powder 2 tablespoons mustard seeds 1 tablespoon sugar zest of one lemon 2 sprigs rosemary, picked and finely chopped 2 garlic cloves, finely chopped pinch crushed red pepper flakes 3 pounds pork belly, skin removed Pork belly: extra virgin olive oil 1 onion, thinly sliced 2 ribs celery, chopped 2 garlic cloves, finely chopped pinch crushed red pepper flakes kosher salt 1 cup dry white wine 1/4 cup whole grain mustard 2 cups chicken stock fresh thyme bundle 3 bay leaves
Combine all the dry rub ingredients in a bowl. Massage the rub all over the pork belly, then cover and refrigerate for 24 hours.
Preheat the oven to 325 degrees. Coat a large, high-sided pan with olive oil and put over medium-high heat. Add the onion, celery, and garlic. Season the vegetables with the crushed red pepper and salt, to taste. Cook the vegetables until they start to soften, about 10 to 12 minutes. Add the wine and cook for an additional 5 minutes. Stir in the mustard and chicken stock. Add the pork belly, then toss in the thyme and bay leaves. Cover and put in the preheated oven. Braise the belly for 6 hours, checking occasionally and rotating the pan half way through the cooking process.
After the 6 hours, remove the lid and set the oven to broil. Broil the pork belly for a few minutes, until it gets a nice golden color. Transfer the pork belly to a cutting board and cut into portions. Arrange the pork on a platter, or serve onto plates and pour some of the braising liquid on top. This goes nicely with mashed potatoes or rice, and some wilted greens, such as kale or mustard greens.