Dan Barber's Pork Belly

Ingredients for Dan Barber's Pork Belly

• 1/2 pork belly (approximately 2.7kg s)

• 475ml cure mix

• 1.9L rich chicken stock (water can be substituted)

How to make Dan Barber's Pork Belly

Rub the pork belly with the dry cure and refrigerate for 3 days.

On day 3, rinse the pork belly and place in a casserole pan as close to the size of the belly as possible. Preheat the oven to 93°C.

Cover belly with rich chicken stock and cover pan. Place in oven and cook overnight, about 7 hours.

Remove belly from braising liquid, drain, and cut into serving pieces. To serve, sear the fat side of the belly until crispy.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.