Recipe

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.