Brined and Braised Pork Belly and Ribs Recipe

Name: Brined and Braised Pork Belly and Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ⅓ cup sugar; 1 ⅓ cup kosher salt; 1/2 cup black peppercorns; 1/2 cup allspice berries; 4 pounds pork belly, with ribs; 1 rack pork ribs; 4 to 5 cups chicken broth; 2 tablespoons butter; 2 tablespoons dark brown sugar; 2 pinches kosher salt; 1 1/4 pounds red turnips, cut into half-moons; 1 pound Tuscan kale, thinly sliced; Salt and pepper to taste

Servings: persons

1 ⅓ cup sugar
1 ⅓ cup kosher salt
1/2 cup black peppercorns
1/2 cup allspice berries
4 pounds pork belly, with ribs
1 rack pork ribs
4 to 5 cups chicken broth
2 tablespoons butter
2 tablespoons dark brown sugar
2 pinches kosher salt
1 1/4 pounds red turnips, cut into half-moons
1 pound Tuscan kale, thinly sliced
Salt and pepper to taste

1
In a large container combine the sugar, salt, black peppercorns, allspice berries and 2 gallons water.
2
Add the belly and ribs.
3
Refrigerate 24 hours.
4
Preheat the oven to 300 degrees.
5
Remove the pork from the brine.
6
Reserve spices.
7
Cut the ribs from the pork belly and each rib from the rib rack.
8
Remove sinew.
9
Place ribs and spices in a large roasting pan.
10
Set the belly, skin side up, on top.
11
Pour enough broth to half cover the pork.
12
Cover the pan with parchment and foil.
13
Braise until a meat thermometer reads 160 degrees, about 2 hours.
14
Let cool completely.
15
Cut into 2- to 3-inch squares.
16
When ready to serve, preheat the oven to 375 degrees.
17
Put belly squares and ribs on a baking pan.
18
In a small saucepan heat butter, brown sugar, 1 cup braising liquid and kosher salt.
19
Pour the sauce over the pork and heat in the oven, basting regularly, until warmed through, 15 minutes.
20
Meanwhile, in a saute pan bring 1 cups of the braising liquid to a boil.
21
Add the turnips and kale and braise, uncovered, until just tender.
22
Season with salt and pepper.
23
Onto each of 8 plates, place a rib, pork belly and some vegetables and top with a few spoonfuls of the brown-sugar sauce.

1725

kcal

Calories

Fat

Carbs

165

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ⅓ cup sugar, 1 ⅓ cup kosher salt, 1/2 cup black peppercorns, 1/2 cup allspice berries, and more.

Yes, Brined and Braised Pork Belly and Ribs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brined and Braised Pork Belly and Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions