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1
Combine all the ingredients in a bowl.
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2
Massage the rub all over the pork belly, then cover and refrigerate for 24 hours.
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3
Pork belly:
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4
Preheat the oven to 325 degrees F. Remove the belly from the refrigerator.
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5
Coat a large straight-sided pan with olive oil and put over medium-high heat.
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6
Add the onion, celery, fennel, and garlic.
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7
Season the vegetables with crushed red pepper and salt, to taste.
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8
Cook the vegetables until they start to soften and become very aromatic, about 8 to 10 minutes.
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9
Add the wine and cook for 3 to 4 minutes.
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10
Stir in the mustard and 2 cups of the chicken stock.
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11
Taste to make sure it is delicious.
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12
Add the pork belly and toss in the thyme and bay leaves.
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13
Cover and put in the preheated oven.
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14
Braise the belly for 6 hours, checking occasionally.
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15
If the liquid level goes down add the remaining stock.
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16
Cook's Note: It is also a great idea to rotate the pan a couple of times throughout the cooking process.
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17
When the belly is done it will be very tender and succulent.
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18
Remove the lid and set the oven to broil.
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19
Broil the pork belly until it turns golden, about 3 minutes.
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20
Remove the pan from the oven and transfer the belly, from the braising liquid, to a cutting board.
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21
Cut the belly into 6 or 8 equal portions depending on your appetite.
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22
Arrange the pork on a serving platter and ladle the braising liquid on top.
