It's the Year of the Pig. Celebrate With Pork Belly!

ic: Chef's whole Pork Belly fresh from the oven :)

One sixth of the world celebrates Chinese New Year, so should you! It is also the longest holiday, lasting about fifteen days in total. Talk about a party!

There are many foods that symbolize the New Year for Chinese culture. These include fish, dumplings, spring rolls, noodles, fruit, and rice cakes. Twenty-nineteen is the year of the pig. In celebration, I’m sharing a prized pork belly recipe. Pork belly is un-cured, un-sliced, and un-smoked bacon.

Follow these simple 8 steps for a melt-in-your-mouth meal.

  1. First, source tender pork belly at your nearest meat market. Whole Foods offers pork belly for an average of 5.99 per pound. This recipe is family size; about 4lbs of pork belly.
  2. Score the pork belly with a sharp knife, creating a diamond pattern on the top layer of fat.
  3. Generously salt the area that was scored and let it sit for 30 minutes.
  4. Slice and lightly caramelize one sweet onion, one bulb of fennel, and 5 crushed garlic cloves. Add two pieces star anise and one bay leaf for aromatics. Place your vegetables in the roasting pan.
  5. Add a drizzle of avocado oil to the skillet you just used. Sear the scored side of the pork belly on medium for about five minutes until golden brown. Place the pork belly, diamond side up, in a roasting pan.
  6. Deglaze the pan with a cup of red or white wine. Add one quart of vegetable stock, or more as needed. The liquid should only cover half way up the cut of meat, leaving the top exposed to get crispy.
  7. Place the pork belly in the oven at 200 degrees for 2 hours until the internal temperature is 145 degrees. Most of the liquid will evaporate. Do not cover.
  8. Remove the pork belly from the liquid and rest on a cutting board for 20 minutes. Slice the pork belly thin and enjoy hot.

ic: A slice of Chef's Pork Belly. Yummy!


Chefs Tips

  • Save the au jus to toss over green beans or cook fondant potatoes.
  • Enjoy the left over pork belly in ramen for tomorrow’s lunch.


Chef Mallory Soule

Sushi Chef

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