Dan Barber's Pork Belly

From the kitchen of Carly

A three-day cure transforms pork belly into something transcendent. Low and slow braising in stock turns it impossibly tender, while a final sear on the fat side gives you that golden, crackling exterior. Rich, porky, and worth every minute of waiting.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 pork belly (approximately 6 lbs)
  • 12 cups cure mix
  • 12 quarts rich chicken stock (water can be substituted)

Instructions

  1. Rub the pork belly with the dry cure and refrigerate for 3 days.

  2. On day 3, rinse the pork belly and place in a casserole pan as close to the size of the belly as possible. Preheat the oven to 200°F.

  3. Cover belly with rich chicken stock and cover pan. Place in oven and cook overnight, about 7 hours.

  4. Remove belly from braising liquid, drain, and cut into serving pieces. To serve, sear the fat side of the belly until crispy.