And as I promised, here the recipe for the pork belly. It is easier to tackle than the sopressata of last week and it doesn’t require finding a head (or staring at it – i.e., the head – while you cook it). I served it cold and thinly sliced, but I think you can also cut it thicker and reheat it. I found it delicious this way, but to each one its own, right?
The only thing about cooking belly this way is that it has to be cooked slowly. And it has to be brined before cooking. So it takes a while. But you will be rewarded with deliciously tender meat and fat, rather than chewy and rubbery.
- 2 lbs pork belly with the skin
- pork (or other meat) broth
- Rub the belly with salt, freshly cracked pepper and the aromatic herbs and place in the fridge to brine for 24 hours.
- Wash the belly and pat it dry. Re-season it and sear in a pan that can go in the oven.
- Add enough broth to the pan that it would cover the belly up to half. Cover the pot and place the belly in a 185F oven. The idea is to cook the belly at a very low heat, so if you have a crockpot, you can place the belly with its liquid in the crock pot.
- Let cook for 8-12 hours turning the belly every hour or so.
- Place the belly in a container, cover with the broth and let it cool down.
- When you want to eat it, dig it out of the broth/gelatine, trim off the skin and slice very thinly, ideally using a meat slicer.