Pork Belly
Pork Belly
- Level: Easy
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 281
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 64
- Dietary Fiber
- 1
- Sugar
- 61
- Protein
- 2
- Cholesterol
- 4
- Sodium
- 242
- Total: 1 day 23 hr 35 min
- Prep: 20 min
- Inactive: 1 day 8 hr
- Cook: 15 hr 15 min
- Level: Easy
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 281
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 64
- Dietary Fiber
- 1
- Sugar
- 61
- Protein
- 2
- Cholesterol
- 4
- Sodium
- 242
- Total: 1 day 23 hr 35 min
- Prep: 20 min
- Inactive: 1 day 8 hr
- Cook: 15 hr 15 min
Ingredients
6 cups kosher salt, plus more for seasoning
6 cups sugar
One fresh 5 to 8-pound pork belly
4 carrots
4 stalks celery, trimmed
2 onion, halved
1 head garlic, halved horizontally
Freshly ground pepper
Vegetable oil, for sauteing
Directions
- Combine the salt and sugar and completely cover the pork belly with the mixture. Refrigerate for 20 to 24 hours.
- Preheat the oven to 300 degrees F.
- Rinse the salt and sugar off the pork and transfer to a large pan. Add the carrots, celery, onions and garlic and cover with water. Cover the pan with foil or a tight-fitting lid and transfer to the oven until the pork is very tender, 13 to 15 hours.
- Gently remove the pork, place in between 2 pans and refrigerate for 12 hours.
- Cut the pork into 6-ounce portions and sprinkle with salt and pepper. Heat the oil in a saute pan and saute the pork skin-side down until crisp and hot.
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