I have been wanting to cook a pork belly for a couple of years, but have never done it. One of the BEST things I have ever eaten, was the pork belly at Craftsteak, at their Mother's Day Brunch during Vegas Uncorked in 2009. I decided to make it for our Thanksgiving dinner, using a recipe from Jerry's Blog from Jamie Oliver. How could I go wrong with slow-roasted pork belly and braised fennel?
First you cut up three fennel bulbs, and toss them with olive oil, garlic, salt and pepper and thyme. Meanwhile, crank up your oven to its maximum temperature.
Next, grind fennel seeds (2T.) with a tablespoon of sea salt, and rub it into the pork belly you have scored vertically with a sharp knife.
Put it in that hot oven, sitting on the fennel for 10 minutes at the high temperature, then turn it down to 325 and cook it for 1 hour. It will look like this:
Drain off the fat from the pan, and add a bottle of white wine. Cook it for another hour. After the second hour, take the fennel out, put it in a smaller baking dish on the oven's top shelf, and put them both back for a third hour.
Let the pork rest on a cutting board for 10 minutes. It will be moist, juicy, and delicious.
Serve the pork over the caramelized fennel with the wine-pork jus.
THANK YOU to Jerry and Jamie!
Comments (6)
And THANK YOU, Palma! I must try this. It looks absolutely delish.
Posted by Sharon | November 29, 2010 7:41 AM
Posted on November 29, 2010 07:41
I've never had pork belly-yours looks awesome.
Posted by janie | November 29, 2010 7:42 AM
Posted on November 29, 2010 07:42
Wow, this looks fantastic, plus I LOVE
fennel. Thank you!
Posted by Susie L | November 29, 2010 10:20 AM
Posted on November 29, 2010 10:20
I'm glad that it worked for you. It was Paul's discovery to be fair - I didn't even know what a pork belly was (well, other than on me!)
Posted by Jerry | November 29, 2010 3:01 PM
Posted on November 29, 2010 15:01
OMG... That looks great.
Posted by cigale utley | November 29, 2010 5:27 PM
Posted on November 29, 2010 17:27
ajust having a conversation with my roommate about the best meal we had ever had and we came to conclusion that it was the pork belly at the same brunch. I may just gain the courage to use your recipe.
Posted by gary bowers | June 15, 2011 8:01 PM
Posted on June 15, 2011 20:01