Thursday, September 27, 2012

Half & Half's Pork Belly

Pork Belly

Courtesy of Sauce Magazine and Half & Half’s Michael Randolph | Photo by Greg Rannells

1 cup sugar
1 cup salt
2 Tbsp. juniper berries
2 Tbsp. black peppercorns
1 bay leaf
½ onion, sliced
4 cups water
2 lb. pork belly
3 Tbsp. olive oil, divided
1 cup beef stock
½ cup balsamic vinegar
6 eggs, fried or poached

In a large pot or nonreactive bowl with a lid, combine the sugar, salt, juniper berries, peppercorns, bay leaf, onion slices and water. 

Add the pork belly and allow to brine in the refrigerator for 24 hours.

Preheat the oven to 250 degrees.

In a Dutch oven, heat 2 tablespoons of the oil over high heat. Add the brined pork belly and sear until browned on both sides.

Add the beef stock and the balsamic vinegar, scraping up any bits stuck to the bottom of the pan.

Cover the pot and place in the oven. Cook for 8 hours.

Remove the pork belly from the braising liquid, storing it in the refrigerator until ready to serve.

When ready to serve, heat 1 tablespoon olive oil in a sauté pan. Add the pork belly and cook until crisped and warmed through.

Slice the pork belly and portion onto individual plates. Top each plate with a fried or poached egg and serve.

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