Mario Batali's Braised Pork Belly

Mario Batali
Servings: 12
2+ hr

Pork Belly with Fennel Salad

  • Ingredients
  • step-by-step directions
Mario Batali's Braised Pork Belly
  • 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
  • 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.
  • 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.
  • 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.
  • 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.
  • Once pork belly has finished cooking, brush with the remaining fennel honey, and slice to serve. Serve the pork belly over the fennel salad.
Similar categories: Dinner Courses & Meals
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