Braising pork belly in the oven is a delicious way to achieve perfectly tender and juicy meat. Follow these simple steps to create a mouthwatering dish that will impress your friends and family.
Choose the right cuts of pork belly
Start by selecting the right cuts of pork belly. Look for pieces that have a good balance of meat and fat, as this will help keep the meat moist and flavorful during the cooking process.
Season and sear the meat
Season the pork belly with salt, pepper, and any other desired seasonings. Searing the meat in a hot pan before braising will help lock in the flavors and create a nice crust on the outside of the meat.
Add liquid and aromatics
Place the seared pork belly in a roasting pan or Dutch oven, and add enough liquid to cover about three-quarters of the meat. This could be chicken or beef broth, beer, wine, or a combination of these liquids. Add aromatics like garlic, onions, herbs, and spices to enhance the flavor of the dish.
Cover and cook slowly
Cover the roasting pan with a lid or foil, and place it in the oven. Cook the pork belly at a low temperature (around 275-300°F) for several hours, until the meat is tender and easily pulls apart with a fork.
Finish under the broiler
To achieve a crispy exterior on the pork belly, remove the lid or foil and finish the dish under the broiler for a few minutes. This will create a caramelized crust that adds texture and depth of flavor to the dish.
Let it rest before serving
Allow the braised pork belly to rest for a few minutes before slicing and serving. This will help the meat retain its juices and ensure a tender and flavorful final product.
Serve and enjoy
Serve the braised pork belly with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad. Enjoy the tender and juicy meat with its rich flavors and crispy exterior – a mouthwatering dish that is sure to impress.