-
1
Heat the oven to 350 degrees F. Heat the oil in a large ovenproof skillet over medium heat until the oil slides easily across the pan.
-
2
Salt and pepper the pork, and add it, fat side down, to the skillet.
-
3
Cook until the skin is browned, about 15 minutes, then transfer the pork to a plate.
-
4
Pour off all but about 2 tablespoons of fat and add the onion, carrots, celery, leek, and garlic to the skillet.
-
5
Cook the vegetables, stirring occasionally, until they are tender and beginning to brown, about 20 minutes.
-
6
Return the pork belly to the skillet, fat side up, and add about 2 cups of stock (it should surround but not cover the meat).
-
7
Bring the stock to a simmer, then transfer the skillet to the oven.
-
8
Gently simmer the pork, uncovered, for 1 hour, then add another cup of stock.
-
9
Continue cooking until the pork is tender enough to cut with a fork, about 1 hour longer.
-
10
Allow the pork to cool in the braising liquid.
-
11
Remove the pork from the liquid, then gently lift off and discard the skin (use a small knife to separate any pieces that dont come away from the fat easily).
-
12
Score the fat, making crosshatch incisions, then cut the pork into 4 equal pieces.
-
13
Turn up the oven to 400 degrees F. Strain the braising liquid, discarding the solids.
-
14
Return the liquid to the skillet, bring it to a simmer, and skim off the fat.
-
15
Return pork, fat side up, to the skillet.
-
16
Transfer the skillet to the oven and cook, without basting, until the pork is heated through and the fat nicely browned, about 20 minutes.
-
17
Serve the pork in a shallow bowl moistened with a bit of the braising liquid.
