Serves 6 Braised Pork Belly in White Wine Sauce
Serves 6
Pork belly is essentially bacon before it becomes bacon: It’s the fatty, tasty portion of the pig before it’s cured or smoked (see Mail-Order Sources). Given this fact, it’s probably not surprising that a little of it goes a long way, so don’t be alarmed that this recipe doesn’t look like it makes enough for six people. Believe me, they’ll all be satisfied, especially thanks to the extra dimensions of texture and flavor added by the easy step of coating the pork with mustard and bread crumbs.
Worth special mention here are the vegetables, which take on some of the pork’s flavor during their time together in the oven, becoming meltingly tender and intensely rich and flavorful.
One 2-pound piece pork belly, tough outer skin removed
Coarse salt
Freshly ground black pepper
3 sprigs thyme, plus 1 teaspoon fresh thyme leaves
3 sprigs marjoram or oregano
10 cloves garlic, thinly sliced
3 tablespoons olive oil
3 stalks celery, peeled, cut on the bias into 1-inch pieces
1 large Spanish onion, peeled and cut into 6 wedges
1 large carrot, cut on the bias into 1-inch pieces
1 bay leaf
12 green peppercorns packed in brine, rinsed and drained, optional
2 cups dry white wine
3 tablespoons Dijon mustard
1/2 cup dried bread crumbs
1. Season the pork belly with salt and pepper and press the thyme sprigs, marjoram, and about 1 tablespoon of the sliced garlic into the flesh. Cover and let marinate in the refrigerator for 1 hour, or overnight.
2. Preheat the oven to 325°F.
3. Heat the olive oil in a heavy-bottomed pot just large enough to hold the pork belly until hot but not yet smoking. Scrape off and discard the herb sprigs and garlic from the pork and add the pork to the pan, skin side down. Cook for 5 minutes to render the fat (you don’t want to brown the pork). Turn and cook on the other side for 5 minutes. Transfer the pork to a plate and set aside.
4. Pour off all but a few tablespoons of fat from the pan. Add the celery, onion, carrot, bay leaf, peppercorns, if using, remaining garlic, and the thyme leaves to the pot and cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes. Add the wine and bring to a boil over high heat. Cook over medium-high heat for 5 to 6 minutes or until the liquid is reduced by half.
5. Return the pork to the pot, cover, and braise in the oven for 1 hour. Remove the cover and braise for another 45 minutes to 1 hour until the meat is very tender and the vegetables are soft. Transfer the pork to a cutting board and cover with aluminum foil to keep warm. If not serving immediately, let cool, cover, and refrigerate for a few days or freeze for up to 1 month. Reheat before proceeding.
6. Preheat the broiler. While the broiler is heating, pick out and discard the bay leaf from the pot. Transfer the vegetables to a bowl, using a slotted spoon to let any excess fat drain off. Cover the vegetables to keep them warm.
7. Slice the pork crosswise into 6 equal pieces. Lay each slice on its side on a rimmed baking sheet and smear with some mustard. Sprinkle with bread crumbs and broil until golden brown, 1 to 2 minutes.
8. To serve, place a 1 slice of meat on each of 6 warm plates and spoon some vegetables alongside.
VARIATION
Braised Pork Chops in White Wine Sauce
I beg you to try pork belly, but if it just doesn’t appeal to you, you can make this recipe with pork chops: Use 4 double-cut pork chops instead of the pork belly. Season them well with salt and pepper and brown in 1/4 cup hot olive oil in a sauté pan over medium-high heat. In a large pot, make the braising liquid, starting with Step 4 and heating 2 tablespoons olive oil in the pot before adding the vegetables. Add the seared pork chops to the liquid and cook for 15 to 18 minutes for medium doneness. Remove them from the pot and proceed with the mustard, bread crumbs, and browning.