Cured Pork Belly with Fennel - CD Recipes -
Cooking District Recipes

Cured Pork Belly with Fennel

Categories: American, BBQ, Brines, Brunch, Entrees
Primary Method: Braised
Prep Time:
3 days
Step 1
15 whole • Juniper berries
1 tbsp • Fennel seeds
6 each • Star anise • Large Stars
1 tsp • Cloves
1 tsp • Cinnamon
2 tsp • Black pepper
1 tbsp • Granulated garlic
1 tbsp • Ground coriander
2 tbsp • Kosher salt
6 tbsp • Sugar
3 lb • Pork Belly
5 each • Thyme - fresh springs
Dry Rub: This mixture makes extra, reserve in an air tight container and use for months to come:

Place a dry saute pan over a medium flame. Add in the juniper, fennel seed, star anise and clove and toast for about a minute, watching not to burn. Cool and grind in a coffee or spice grinder to a fine powder. Add together with the rest of the ingredients for your dry rub mixture.

Generously coat the Pork belly with the dry rub, pressing to make sure the rub sticks to the meat. Place the thyme stems on the top of the skin. Then wrap the Pork belly tightly in plastic wrap. This keeps the rub on the meat and the juices released create a dry/wet brine. Place in the refrigerator on a platter and flip the meat twice a day to rotate the brine evenly.
Step 2
• Pork Belly
2 fl oz • Olive oil
5 clove • Garlic clove • Chopped
1 each • Onion - large • Sliced
1 each • Fennel bulbs - medium • sliced thin
2 each • Bay Leaf- fresh
1/2 cup • White wine
1.5 qt • Chicken or Pork stock
Preheat oven to 300F, Place all ingredients lined up on the counter with the unwrapped pork belly:

In a braising pan, heat the olive oil, Place the garlic, onion and fennel in the oil to saute for about 5 minutes, a little caramelization is OK, Next, deglaze with white wine. Remove the vegetables and reserve. Add a touch more olive oil and get the pan nice and hot. Now place the pork belly skin side down to sear then flip over on the meat side, about 2 minutes a side. remove meat, add back in the vegetables, bay leaf and stock, Place the pork belly on top of the vegetables. Bring the stock to a boil and place in the oven. Pork will take about 2.5 hours. Add in stock as needed. Do not let the pork skin get too dark as it get gelatinous and chewy to eat. Cover if needed. Once finished braising (internal temperature of 160F) take out and let rest 25 minutes. Remove from the pan, place stock and vegetables in a sauce pot, Add some good grain mustard and reduce or thicken with cornstarch slurry. Slice and serve.
Serve with brussels sprout leaves and Mighty Mashed potatoes.


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