Ingredients with Measurements:
- 2 lbs pork belly, skin removed and cut into 2-inch cubes
- 1/4 cup Dijon mustard
- 1/4 cup whole grain mustard
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 1 cup chicken broth
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, and apple cider vinegar.
3. Season pork belly cubes with salt and pepper.
4. Heat olive oil in a Dutch oven over medium-high heat. Brown pork belly cubes on all sides, working in batches if necessary. Remove from pot and set aside.
5. Add chopped onion and minced garlic to the pot and sauté until softened, about 5 minutes.
6. Pour in chicken broth and scrape up any browned bits from the bottom of the pot.
7. Add bay leaves and the mustard-honey mixture to the pot and stir to combine.
8. Return pork belly cubes to the pot, making sure they are submerged in the liquid.
9. Cover the pot with a lid and transfer to the preheated oven.
10. Braise pork belly for 2-3 hours, or until tender and falling apart.
11. Remove from oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 550
Fat: 44g
Carbohydrates: 14g
Protein: 23g
Sodium: 660mg
Sugar: 11g
Substitutions for ingredients:
- Pork belly can be substituted with boneless pork shoulder or beef chuck roast.
- Chicken broth can be substituted with beef broth or vegetable broth.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add sliced carrots and potatoes to the pot for a one-pot meal.
- Use different types of mustard for a different flavor profile.
- Add chopped fresh herbs, such as thyme or rosemary, to the pot for extra flavor.
Tips and tricks:
- Browning the pork belly cubes before braising adds extra flavor and helps to develop a nice crust.
- Make sure the pork belly cubes are submerged in the liquid to prevent them from drying out.
- Let the pork belly cool for a few minutes before serving 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 the mustard-braised pork belly in a shallow bowl with the braising liquid spooned over the top.
Garnishes:
Garnish with chopped fresh parsley or green onions.
Pairings:
Serve with mashed potatoes or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Creamy polenta
- Garlic mashed potatoes
Troubleshooting advice:
- If the pork belly is tough, it may need to be braised for longer.
- If the braising liquid is too thin, remove the pork belly cubes and simmer the liquid on the stove until it thickens.
Food safety advice:
- Make sure the pork belly reaches an internal temperature of 145°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Braised pork belly is a classic dish in many cuisines, including Chinese, Korean, and French.
Flavor profiles:
The mustard-honey mixture adds a tangy and sweet flavor to the rich and fatty pork belly.
Serving suggestions:
Serve with a side of crusty bread to soak up the braising liquid.
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