Ingredients with Measurements:
- 2 lbs pork belly, skin on
- 1 fennel bulb, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup white wine
- 1 cup chicken broth
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh thyme leaves
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. Heat olive oil in a Dutch oven over medium-high heat.
3. Season pork belly with salt and pepper and sear on all sides until browned, about 5 minutes per side.
4. Remove pork belly from the pot and set aside.
5. Add sliced fennel, onion, and garlic to the pot and sauté until softened, about 5 minutes.
6. Pour in white wine and chicken broth, scraping the bottom of the pot to release any browned bits.
7. Add thyme leaves and return pork belly to the pot, skin side up.
8. Cover the pot with a lid and transfer to the oven.
9. Braise for 2-3 hours, or until pork belly is tender and easily pulls apart with a fork.
10. Remove from the oven and let rest for 10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
5. Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 35g
Carbohydrates: 6g
Protein: 22g
Substitutions for ingredients:
- Pork belly can be substituted with boneless pork shoulder or beef chuck roast.
- White wine can be substituted with chicken or vegetable broth.
- Fennel can be substituted with celery or leeks.
Variations:
- Add diced carrots and potatoes to the pot for a one-pot meal.
- Use red wine instead of white wine for a richer flavor.
- Add a splash of balsamic vinegar for a tangy kick.
Tips and tricks:
- Make sure to sear the pork belly well to develop a deep flavor.
- Use a heavy-bottomed pot to prevent burning.
- Let the pork belly rest before slicing to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 325°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve sliced pork belly on a bed of creamy polenta or mashed potatoes.
Garnishes:
Garnish with fresh thyme leaves or chopped parsley.
Pairings:
Pair with a crisp green salad and crusty bread.
Suggested side dishes:
Creamy polenta, mashed potatoes, roasted vegetables.
Troubleshooting advice:
- If the liquid evaporates too quickly, add more chicken broth or water.
- If the pork belly is tough, it needs to be braised longer.
Food safety advice:
Make sure to cook pork belly to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Braised pork belly is a classic dish in many cuisines, including Chinese, Korean, and French.
Flavor profiles:
The pork belly is rich and savory, while the fennel adds a subtle sweetness and anise flavor.
Serving suggestions:
Serve with a glass of white wine or a cold beer.
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