Herb-Infused Braised Pork Belly
This Herb-Infused Braised Pork Belly recipe takes traditional methods and infuses bold flavors to elevate the dish beyond the typical Asian variations. The slow braising process ensures the pork belly becomes melt-in-your-mouth tender, while the blend of aromatic spices and vegetables creates a rich, savory broth. Ideal for impressing guests or enjoying a comforting Sunday dinner, this dish is versatile enough to serve as a hearty main course. Pair it with creamy polenta, roasted vegetables, or fresh bread to soak up the incredible juices for a truly delightful experience. Let’s embark on this culinary adventure over three delicious days!
N/A
Servings
360
Calories
18
Ingredients
Ingredients
Pork Belly
6 lbs (Trimmed to 3/4 inch fat, scored)
Coriander Seed
1 tablespoon (Coarsely ground)
Fennel Seed
1 tablespoon (Coarsely ground)
Cumin Seed
1/2 teaspoon (Coarsely ground)
Clove
1 (Whole)
Allspice
1 (Whole)
Peppercorn
1 teaspoon (Whole)
Water
2 quarts (For brining)
Kosher Salt
1.5 cups (For brining)
Sugar
1/2 cup (For brining)
Bay Leaves
2 (Whole)
Ice Cold Water
2 quarts (For brining)
Garlic Cloves
6 (Minced)
Yellow Onion
1 large (Chopped)
Celery
1 stalk (Chopped)
Carrots
2 (Peeled and chopped)
White Wine
1 cup (For braising)
Water or Chicken Stock
3 cups (For braising)
Instructions
1
Day 1: Start by preparing the spice rub. Coarsely grind the coriander, fennel, cumin, clove, allspice, and peppercorn in a spice grinder or mortar and pestle. Trim the pork belly to leave about 3/4 inch of fat on the outer layer and score the meat in a diamond pattern for better flavor absorption. Rub the spice mixture all over the belly, cover it tightly in plastic wrap, and refrigerate overnight.
2
Day 2: Prepare the brine. In a large pot, heat 2 quarts of water over medium-high heat. Add the kosher salt, sugar, and bay leaves, stirring until dissolved. Once dissolved, add the remaining 2 quarts of ice-cold water to cool the brine. Place the spiced pork belly into a large ziploc bag, pour in the brine, seal tightly, and refrigerate for 12 to 24 hours.
3
Day 3: Preheat your oven to 325°F (160°C). Remove the pork belly from the refrigerator and pat it dry with paper towels. Allow it to come to room temperature while heating a large, heavy Dutch oven over medium-high heat. Sear the pork belly on both sides until golden brown, about 4-5 minutes per side.
4
Once browned, add the chopped garlic, onion, celery, and carrots to the pot, stirring to combine. Pour in the white wine and chicken stock (or water), bringing the mixture to a gentle simmer. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the pork is fork-tender.
5
After cooking, remove the pork belly from the oven and transfer it to a separate pan, covering it with foil to keep warm. Skim off any visible fat from the remaining juices or strain through cheesecloth for a clearer broth. Return the juices to the stovetop, adding more wine or stock if necessary, and reduce the liquid over medium-high heat until it thickens to your preference. Taste and adjust seasoning as needed.
6
To serve, slice the pork belly portions and place them in shallow bowls. Pour the reduced pan juices over the top and enjoy the rich flavors!
Nutrition Information
24g
Fat
21g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Braised Pork Belly?
It is a slow-cooked pork dish that uses a variety of aromatic spices and a three-day preparation method to achieve a melt-in-your-mouth texture.
How long does this recipe take to prepare?
The recipe spans three days, including overnight marinating, 12 to 24 hours of brining, and a 2.5 to 3-hour braise.
What ingredients are needed for the spice rub?
The rub consists of coarsely ground coriander seed, fennel seed, cumin seed, clove, allspice, and peppercorn.
How should I prepare the pork belly on Day 1?
Trim the pork to leave 3/4 inch of fat, score it in a diamond pattern, and rub it with the ground spice mixture.
How much pork belly does this recipe require?
This recipe requires 6 lbs of pork belly.
What is the purpose of scoring the pork belly?
Scoring the fat in a diamond pattern allows for better flavor absorption from the spices and brine.
What happens on Day 2 of the recipe?
On Day 2, you prepare a brine with water, salt, sugar, and bay leaves, then submerge the spiced pork for 12 to 24 hours.
What are the brine ingredients?
The brine uses 4 quarts of water (half ice-cold), 1.5 cups of kosher salt, 1/2 cup of sugar, and 2 bay leaves.
Do I need to sear the meat before braising?
Yes, sear the pork belly in a Dutch oven on both sides for 4-5 minutes until golden brown before adding liquids.
What oven temperature is used for braising?
The pork belly should be braised in a preheated oven at 325°F (160°C).
What vegetables are included in the braising pot?
The recipe includes minced garlic cloves, a large yellow onion, a stalk of celery, and two carrots.
What liquids are used for the braising process?
The braising liquid consists of 1 cup of white wine and 3 cups of chicken stock or water.
How long should the pork belly braise in the oven?
The pork should braise for 2.5 to 3 hours until it is fork-tender.
How do I prepare the sauce after braising?
Skim the fat from the pan juices, strain if desired, and reduce the liquid on the stovetop until it thickens.
Can I substitute chicken stock?
Yes, you can use water instead of chicken stock for the braising liquid.
How should I serve the pork belly?
Slice the pork into portions, place them in shallow bowls, and pour the reduced pan juices over the top.
What side dishes pair well with this recipe?
It pairs perfectly with creamy polenta, roasted vegetables, or fresh bread.
How many calories are in one serving?
One serving contains approximately 360 calories.
What is the fat content of this dish?
There are 24 grams of fat per serving.
How much protein is in a serving?
Each serving provides 22.5 grams of protein.
What are the carbohydrate and fiber details?
There are 21 grams of carbohydrates per serving, while fiber information is not specified.
What equipment is recommended for the braising?
A large, heavy Dutch oven is recommended for searing and braising the pork.
Should the pork be at room temperature before cooking?
Yes, allow the pork to come to room temperature after removing it from the refrigerator and patting it dry.
Is this recipe similar to traditional Asian pork belly?
This variation moves beyond typical Asian styles by using a unique blend of herbs like coriander, fennel, and allspice.
Can I strain the juices?
Yes, you can strain the juices through cheesecloth for a clearer broth before reducing it.
How many garlic cloves are used?
The recipe calls for 6 minced garlic cloves.
What type of onion is best for this recipe?
One large yellow onion, chopped, is used for the aromatic base.
How much salt is used for the brine?
The recipe requires 1.5 cups of kosher salt for the brining process.
What is the prep required for the carrots?
Two carrots should be peeled and chopped before being added to the braising pot.
Is this dish suitable for guests?
Yes, its rich flavor and impressive presentation make it ideal for a dinner party or a comforting Sunday meal.