how2heroes » Deep Fried Braised Pork Belly

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!

Print Recipe

Serves 6-8

Ingredients

2-3 lbs boneless, skinless pork belly
salt & pepper
chili flakes
5-6 tbsp canola oil
4 carrots, peeled & chopped
1 bunch celery, chopped
6 onions, chopped
10-15 garlic cloves, peeled & smashed
1 bottle (750 ml) dry white wine
3 cups rice wine vinegar
2 limes, halved
1 bunch cilantro
6 quarts (1½ gallons) chicken stock
canola oil for frying

How-to

Season, Sear & Braise

Generously season pork with salt, pepper and chili flakes
Add 5-6 tbsp of canola oil to an oven-proof pot and sear the pork belly on high heat, fat side down until a golden crust begins to form, about 7 minutes. Flip pork belly and sear the flesh side, about 4 minutes
Remove seared pork belly from heat and set aside
Add onions, carrots, celery and garlic to the pot and sauté until soft and caramelized, 15 minutes
Add wine and vinegar and let reduce by ¾, about 15-20 minutes
Add limes, cilantro and chicken stock and bring to a boil. Add pork belly to the liquid
Cover the pot & braise 2½ hours at 350°
Remove from oven, let cool almost to room temperature, then cover and refrigerate overnight
Scoop the fat cap off of the braising liquid & remove pork belly. You can strain the solids from the braising liquid & freeze for later braising purpose or to make a sauce

Slice & Fry

Slice the cooled pork belly to desired size
In a heavy-bottomed stock pot or deep fryer, heat enough canola oil to cover the pork to 350°. Fry the pork belly 4-6 minutes or until crispy. Drain on paper towels