Dan Barber'S Pork Belly

1. 1

   Rub the pork belly with the dry cure and refrigerate for 3 days.

2. 2

   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 200u00b0F.

3. 3

   Cover belly with rich chicken stock and cover pan. Place in oven and cook overnight, about 7 hours.

4. 4

   Remove belly from braising liquid, drain, and cut into serving pieces. To serve, sear the fat side of the belly until crispy.

* Per serving · 4 servings · Values may vary.

No additional tips available.