Entrees » Deep Fried Braised Pork Belly
Greg Boschetti of Temple Bar in Cambridge, MA shows just what to do with a nice cut of pork belly. He seasons & sears the pork and then lets vegetables sauté in the rendered fat from the pan. Wine and lime juice are added to the pot and reduced until the flavors are concentrated and bold. From here the pork slowly braises in a low oven for almost 3 hours. Greg slices the braised pork & deep fries it until crispy. Serve with cheesy grits and some greens. Trust us, this little baby is worth the wait!