She Strengthens

Indulge in the Rich Flavors of Braised Pork Belly

Award-winning chefs rave about this decadent dish, and for good reason. With its unctuous texture and deep, savory flavors, braised pork belly is a culinary masterpiece. But what makes it truly special? The secret lies in the preparation.

The Importance of Skin-On Pork Belly

When selecting pork belly, insist that the butcher leaves the skin on. This crucial step ensures that the meat remains moist and flavorful throughout the cooking process. And trust us, the end result is well worth the extra effort.

A Symphony of Flavors

This recipe brings together a medley of aromatics, including onions, carrots, celery, leeks, and garlic, which are slowly cooked to bring out their natural sweetness. The pork belly, seasoned with kosher salt and black pepper, is then added to the skillet, where it’s browned to perfection.

The Braising Process

Next, the pork belly is transferred to the oven, where it’s gently simmered in a rich brown chicken stock for over an hour. This slow-cooking process breaks down the connective tissues, rendering the meat tender and juicy. As the pork rests in the braising liquid, the flavors meld together in perfect harmony.

The Finishing Touches

To add a satisfying crunch to the dish, the pork belly is scored with crosshatch incisions and then cut into four equal pieces. A quick stint in the oven at 400°F browns the fat to a golden crisp, while the braising liquid is strained and skimmed to remove excess fat. The final result is a dish that’s both indulgent and refined.

Wine Pairing Suggestion

For the perfect pairing, look no further than a Cambria Julia’s Vineyard Pinot Noir from California. The sweetness of the leek, carrot, and onion in this dish is beautifully balanced by the fruit-forward flavors of this Pinot Noir, creating a truly unforgettable culinary experience.