Pork belly cooked 3 ways including 11 1/2 hour cooked, prosecco braised pork belly
One of my favorite meats is pork belly. I love crackling and slow cooking. The meat is so lovely and the fat has tons of flavor. I usually make a dry rub and then let it cook low and slow for a couple of hours until cooked through and tender with a crispy, spicy surface. This weekend I wanted to make something different. Inspired by Chef Morimoto’s 10 hour Pork Belly, cooked by The Thirsty Reader, see the blog here.
I changed the recipe slightly but did try to stick with it as much as possible. In total I cooked the pork belly for about 11 1/2 hours and it rested over night. A long process but worth it if you are around. For most of it, it takes care of itself. I asked my butcher cut the skin off the the pork belly and to de bone it. The ribs and skin came separate so I made crackling on the side as well and slow cooked the ribs, so in the end it was pork belly cooked three ways.
There are different cooking stages and to plan your time and here are the timings.
stage 1 rendering – 1 hour
stage 2 simmering – 6 hours
stage 3 braising – 4 hours, in the oven 275F or 140C
Cooking down the liquid, 20-30 minutes
11 1/2 hour cooked, prosecco braised pork belly
Preparation time 5 minutes
Cooking time 11 1/2 hours
- pork belly, trimmed, 3 ribs thick for 2 servings
- 3 bayleaves
- cold water
- 1 star anise
- 1 dl or 1/2 cup brown rice
- 4 dl or 2 cups cold water
- 3 dl or 1 1/2 cup prosecco or champange
- 2 dl or 1 cup sugar, I used demerara, raw cane sugar
- 1 dl soy sauce
- 4 tbsp rice wine vinegar
- 2 tsp hot sauce
- 1 garlic clove, crushed
- 1 piece of fresh ginger, grated
Stage 1 – rendering the fat
Place the trimmed, but with fat on, pork belly in a cold frying pan. Place the fat side down.
Leave to render for about an hour on low heat. I left it for about 1 hour and 20 minutes in the end. The pork belly didn’t render much fat but some.
I used the fat that came from the pork belly for another dinner to pan fry some chicken but that is another meal! Towards the end crank the heat up to medium and allow to brown.
Stage 2 – simmering
Place the pork belly fat side down in a pan with cold water, 3 bayleaves, the star anise and the brown rice. Heat the water until you see movements on the surface but it is not boiling and bring the heat right down. It just needs to simmer very gently for 6 hours.
When it is cooked gently lift it out of the cooking liquid and put it on a plate and place some weights on top of it. Let it cool slightly and and then place it in the fridge over night.
Cut the pork belly in to cubes.
Stage 3 – braising
Put the oven on 275F or 140C. In a pan place the water, the sugar and the prosecco in a pan and bring to the boil in an oven proof dish. Once the sugar is dissolved add the cubed pork belly to the boiling water. Put the lid on and place in the oven for 2 hours.
Prepare the pork crackling, slice it and brush it with melted butter and sprinkle over some seasalt and then place in an oven tray on a teflon baking sheet. Make a dry rub for the ribs and place them in the same tray. After 2 hours add the soy sauce to the braising liquid with the pork belly. Put the lid back on and let cook for another 2 hours with the crackling and the ribs.
After the additional 2 hours take the pork belly out with a slotted spoon and set aside and make the glaze by reducing the cooking liquid with the rice wine vinegar, hot sauce, garlic and ginger. Up the heat in the oven to 225C or 440F and let the crackling crackle and the ribs brown nice. Keep an eye on it and the crackling is ready when you tap on it and it makes a hollow sound.
The glaze is ready when it starts to look like this
Glazed, cubed pork belly cubes.
I served it with black and white rice cooked with onion and spinach and parsnip puree.
It is not a dinner for the faint hearted as it was quite rich but it was so delicious we ate just about everything and I will for sure do this again, I would love to cook this for friends. It was perfect with a glass of my favorite red, a Dopff pinot noir from Alsace.
I have added this to Javelin Warriors great challenge Made With Love Mondays. if you haven’t read his blog Cooking w/Luv have a look here. It is full of inspiring ideas and great blogs.