Slow-Braised Pork Belly Recipe

A delicious pork recipe from Cumbrae's butcher shop. "There's a reason braised pork belly is on so many restaurant menus. It's just so good," insists owner Stephen Alexander. Since the belly is already a very fatty cut, look for the leanest one you can find. And don't be intimidated by this unusual cut — it's incredibly simple to make at home.

1 3-4 lb. pork belly
3-4 garlic cloves, chopped
3 sprigs thyme, chopped
2 sprigs rosemary, chopped
1 tsp coarse black pepper
1 tsp dried mustard
3-4 tbsp olive oil
1 medium carrot, medium diced
1 medium onion, medium diced
2 stalks celery, medium diced
1 cup white wine
4-6 cups chicken or veal stock
Salt and pepper to taste


Step 1: Preheat oven 450°F.

Step 2: In a food processor, combine garlic, thyme, rosemary, pepper, dried mustard and enough olive oil to create a marinade when combined. Generously rub paste to season pork.

Step 3: In a braising pan add carrots, onions, celery, then the pork belly. Place into preheated oven and brown pork.

Step 4: Once browned, remove from oven and reduce heat to 300°F.

Step 5: Remove pork belly and deglaze pan with white wine. Reduce and add 3/4 of the chicken stock to pan. Make sure that stock covers halfway up the sides of pork. Allow the pan to come to a simmer on stove.

Step 6: Cover the pan and place back into oven. Allow to cook for 3-1/2 hours or until tender to the touch.