Ingredients
1/2 pork belly (approximately 6 lbs)
2 cups
2 quarts rich chicken stock (water can be substituted)
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Yarai mixing glass — cocktail builds, infusions, fat washes
Avant-garde cocktails from Alinea's bar — molecular mixology
Complete cocktail smoking set — smoker, torch, chips, presentation
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Yarai mixing glass — cocktail builds, infusions, fat washes
Avant-garde cocktails from Alinea's bar — molecular mixology
Complete cocktail smoking set — smoker, torch, chips, presentation
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Rub the pork belly with the dry cure and refrigerate for 3 days. 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. Cover belly with rich chicken stock and cover pan. Place in oven and cook overnight, about 7 hours. Remove belly from braising liquid, drain, and cut into serving pieces. To serve, sear the fat side of the belly until crispy.