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.
Ingredients
- 2 lbs pork belly with the skin
- salt
- pepper
- rosemary
- sage
- pork (or other meat) broth
Directions
- 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.
Hi! I'm PolaM, the Italian cooking in the Midwest.
Very delicious, Pola! Great Recipe..I think everything is in the brine!
Have a great week!
Just got back from my vacation and catching up on my reading. I am impressed by the things you have been making! Hope you have a great time in Puerto Rico.
Nuts about food recently posted..My NY
Pingback: #Homemade: sopressata (Italian style head cheese) | An Italian cooking in the Midwest
I absolutely agree with you, Pola. This must taste wonderful because it was cooked slowly and it’s worth the long wait. Have a good weekend!
wok with ray recently posted..Friend’s Post – Filipino Custard Cake by Tina of Pinay in Texas Cooking Corner
I can just imagine how wonderful this must taste and how meltingly soft those slices must be… Yum!
Frank recently posted..Coniglio allo spiedo (Spit-Roasted Rabbit)
eccellente proposta, tutte le volte che passo a trovarti vedo che diventi sempre più brava Pola! Buona giornata, un abbraccio !
Chiara recently posted..Cucina greca : Tirosalata
Wow, I never dreamed of making homemade pork belly, and so simple! I bet it is quite amazing, YUM!
The Café Sucré Farine recently posted..White Bean, Fresh Corn & Heirloom Tomato Salad
I must admit I have never worked with pork belly… but it sure looks delicious.
Have a great week! ~ Ramona
Ramona recently posted..Curry and Comfort’s Weekly Sunday Summary 8/13/12 thru 8/19/12
Excellent! You are very skilled! Buona settimana. Ciao
alida recently posted..Makes a good aperitive: fried courgette’s flowers and sage
Wow, wow, wow. This looks mouthwatering! well done
Anna @ The Littlest Anchovy recently posted..Blood Orange Cordial and Blood Orange and Rosemary Gin Fizz