Grandpa Joe's
Extra Crispy Pork Belly

Pork belly can be used for more than just bacon.  This is one of the alternatives.

About this recipe


Ingredients

  • ½ pork belly with skin on
  • 1 onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 apple, roughly chopped
  • 3 bay leaves
  • 3 springs fresh thyme
  • ½ teaspoon fennel seeds
  • ½ teaspoon ground coriander
  • 12 peppercorns
  • 2 cups apple cider
  • kosher salt
  • all-purpose flour

Directions

  1. Bring the pork belly to room temperature.  Using a sharp knife, score the belly with parallel cuts across the skin about 2 inches apart.  Slice through the skin and fat layer, but not into the meat.  Rub salt across the skin and into the cuts.
  2. Add the chopped vegetables, herbs, spices, and cider to a roasting pan.  Place the pork belly, skin side up, on top of the vegetables, and roast in a preheated 450° F oven for 30 minutes.
  3. After 30 minutes, reduce the oven temperature to 350° F and continue roasting, uncovered, for 3 hours.
  4. Remove the pork to a platter.  Then strain the braising liquid to remove all solids.  Cool the liquid and discard the solidified fat layer.
  5. Reheat and thicken with 2 tablespoons of water mixed with 2 tablespoons of the braising liquid.

Notes

  • When p
Fresh chopped vegetalbes.
Scored pork belly resting on the vegetables.
Hot from the oven.
Juicy, delicious and ready for serving!
Extra Crispy Pork Belly served on a freshly made Kaiser roll, with Barbecue Sauce (and Chicago-style green relish), Roasted Potatoes, and green beans.
Posted: December 2015.