Braised Pork Belly

Low and slow is the way to go.

Steve McHugh

16 Hours
8 - 12 Servings
  • 2-3 pounds pork belly
  • 2 onions, roughly chopped
  • 2 carrots, peeled & roughly chopped
  • 2 leeks, roughly chopped
  • 1 garlic bulb, cut in half
  • 2 Bay leaves
  • 1 sprig of fresh thyme
  • 1 pinch whole black peppercorns
  • 1 quart white wine
  • 1/2 gallon of water

    Preheat your oven to 225F. Place vegetables and herbs in Dutch Oven and place pork belly on top. The vegetables will help shield the pork belly from sticking to the bottom of the pan.


    Add the liquids to the pot and cover with lid. Put the Dutch Oven in the oven and let cook for 16 hours.


    Remove from the oven and let the pork cool in the juices, or cuisson.


    Remove pork belly from the pot at room temp. Strain out the vegetables and herbs but keep the cuisson liquid. Press the pork belly overnight.