Note, you need to start this dish the day before you want to eat. The pork belly will be so much better if it is marinated for a full 24 hours. For one portion, you will only need about 6 oz. of pork belly, which your butcher may be unwilling to part with. Don't worry... I bought a full two pounds and am curing my own bacon. We'll see how that comes out in about a week!
Braised Pork Belly
- 6 oz. fresh pork belly
- 2 garlic cloves, minced
- 1 lime, juiced
- 1 T. brown sugar
- 1/4 small yellow onion, diced
- 1 small carrot, peeled and diced
- 1 celery rib, diced
- 1-2 c. chicken stock
- 1/2 c. fresh peas (frozen can easily be swapped in)
- 2-3 Brussels sprouts, roots removed and thinly sliced
- 1/4 c. sugar
- 1/4 c. red wine vinegar
- a few peppercorns
- a few coriander seeds
- 1 tsp. ancho chile powder
- olive oil
Combine the sugar, lime juice, 1 garlic clove, and 1/4 c. olive oil. Put in a food storage bag with salt and pepper. Add the pork belly. Add a little bit of water if you need to for the pork to be submerged. Refrigerate for 24 hours.
Remove the pork from the marinade, reserving the liquid, and pat the pork dry.
Heat 1 T. of oil in an oven safe pot. Add the pork and sear on all sides; about 10 minutes. Meanwhile, preheat the oven to 225 degrees.
Skim off some of the fat from the pot if necessary. Add the carrot, celery and onion. Season with salt and let the vegetables soften for 6-7 minutes. Add the remaining garlic clove, stir for a minute, then add in the marinade. Stir and add the stock. Nestle the pork back in the liquid. Cover and put in the oven for 2 hours, turning the pork halfway through.
Uncover and cook another hour, adding a little bit more liquid if necessary.
While the pork cooks, heat the sugar and vinegar in a small pot, letting the sugar dissolve. Add a few peppercorns and coriander seeds. Pour over the Brussels sprouts and set aside.
After the hour of cooking, turn on the broiler. Put the pork belly in a pan and place under the broiler until crisp; approximately 4-5 minutes.
While the pork crisps, add the peas to a pot of salted, boiling water. Cook for 2-3 minutes and drain. Add the marscapone, ancho chile powder, and mash. Season with salt and pepper.
Spoon the mashed peas onto a plate. Slice the pork belly and place it on top of the peas. Top with the pickled Brussels sprouts.