WEEKDAYS 1e|12c|p

Mario Batali's Braised Pork Belly

Braised Pork Belly Mario Battali
Pork Belly with Fennel Salad
skill level
Easy
time
Over 120min
servings
12
cost
$
Contributed by :
Braised Pork Belly Recipe: A refreshing fennel salad adds a light crunchy component to this tender pork belly.
share
ingredients
  • For the Rub:
  • 1/2 cup Brown Sugar
  • 2 tablespoons Fennel (toasted and ground)
  • 3 tablespoons Salt
  • 3 tablespoons Rosemary (finely chopped)
  • 1 tablespoon crushed Red Pepper Flakes
  • For the Braise:
  • 2 pounds Pork Belly (skin removed)
  • 2 Carrots (peeled; cut into 1/2-inch pieces)
  • 3 stalks Celery (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
  • Extra Virgin Olive Oil
  • For the Fennel Salad:
  • 1 small head Napa Cabbage (shredded)
  • 1/2 Red Onion (sliced)
  • 1 bulb Fennel (thinly sliced on a mandolin)
  • 1/4 cup Mint (chopped)
  • 1/4 cup Basil Leaves (chopped)
  • 1 teaspoon crushed Red Pepper Flakes
  • 2 tablespoons Fennel Honey
  • 2 tablespoons Apple Cider Vinegar
  • Salt and freshly ground Pepper
  • For the Fennel Honey:
  • 1 tablespoon toasted Fennel Seeds
  • 1/3 cup Honey
watch this recipe
×
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 cup Brown Sugar
    2 tablespoons Fennel (toasted and ground)
    3 tablespoons Salt
    3 tablespoons Rosemary (finely chopped)
    1 tablespoon crushed Red Pepper Flakes
    For the Rub: Preheat oven to 350 degrees F. Combine the rub ingredients and very thoroughly mix. Using a sharp knife, score a 1-inch grid pattern into the fat of the pork belly. Rub the pork belly all over with the spice mixture.
  • 2
    Extra Virgin Olive Oil
    2 pounds Pork Belly (skin removed)
    2 Carrots (peeled; cut into 1/2-inch pieces)
    3 stalks Celery (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
    For the Braise: Heat a large dutch oven over medium high heat with a few tablespoons of olive oil. Sear the pork, fat side down, until brown and crispy. Flip pork and add the carrots, celery, red onion, fennel, fennel seeds, and beer and season with salt. Bring to a boil, transfer to 350 degree F oven and cook, uncovered, for 1 1/2 to 2 hours.
  • 3
    1 tablespoon toasted Fennel Seeds
    1/3 cup Honey
    For the Fennel Honey: Meanwhile, toast the fennel seeds in a small sauté pan. Once fragrant, add the honey, and cook over low heat for 2 minutes to allow flavors to come together.
  • 4
    1 small head Napa Cabbage (shredded)
    1/2 Red Onion (sliced)
    1 bulb Fennel (thinly sliced on a mandolin)
    1/4 cup Mint (chopped)
    1/4 cup Basil Leaves (chopped)
    1 teaspoon crushed Red Pepper Flakes
    2 tablespoons Fennel Honey
    2 tablespoons Apple Cider Vinegar
    Salt and freshly ground Pepper
    For the Fennel Salad: In a large bowl, combine the napa cabbage, red onion, fennel, mint, basil, crushed red pepper flakes, 2 tablespoons of fennel honey, and apple cider vinegar. Toss thoroughly to coat and season with salt and freshly ground pepper.
  • 5
     
    Once pork belly has finished cooking, brush with the remaining fennel honey, and slice to serve. Serve the pork belly over the fennel salad.

    Helpful Tips:
    1. Pork belly is very similar to slab bacon. Bacon is simply pork belly that has been cured. You want to make sure the pork belly has a layer of fat. This will become a delicious crispy layer on the pork belly and add a lot of flavor to the finished dish. Scoring the fat ensures that it gets nice and crispy. Make sure the fat side of the pork belly is nice and dark before you add the braising liquid.
    2. Instead of covering the pan like a traditional braise, leave the pot uncovered and put it in the oven to preserve the crispiness of the fat.
    3. You can use any savory spice with the honey to make a delicious infused treat.
    4. Be careful when removing the pork belly from your dutch oven, as it will be very tender and prone to falling apart.
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes