Crisp Pork Belly
- Total Time
- 6½ hours
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup extra virgin olive oil
- ¼cup fresh lemon juice
- ¼cup cider vinegar
- 10cloves garlic, peeled and halved
- 2tablespoons fresh rosemary
- 2tablespoons fresh thyme
- 2tablespoons sliced serrano pepper
- 2tablespoons kosher salt
- 1tablespoon coarsely ground black pepper
- 14-pound piece of pork belly, skin-on
- 2tablespoons unsalted butter
- ¼cup bourbon
- ¼cup packed brown sugar
- 2tablespoons flat-leaf parsley, roughly chopped
- 1tablespoon cider vinegar
- ½teaspoon red pepper flakes
- ¼cup extra virgin olive oil
- 1tablespoon lemon juice
- 2tablespoons chives, chopped
- Salt
- freshly ground pepper
For the Marinade
For the Pork
Nutritional analysis per serving (8 servings)
1380 calories; 137 grams fat; 47 grams saturated fat; 0 grams trans fat; 67 grams monounsaturated fat; 14 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 22 grams protein; 666 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Marinade
- Step 1
In a blender, pulse marinade ingredients until roughly chopped. Transfer to a 1-gallon freezer bag and add pork belly and 1 cup water. Squeeze to remove air, then seal and refrigerate at least 12 hours.
- Step 2
When ready to cook, heat oven to 275 degrees. Place pork in a 13-by-9-inch baking dish with marinade, butter and water to cover. Cover with heavy-duty foil, crimping edges tightly. Braise in oven 5½ hours; let rest in pan, covered, 2 hours.
- Step 3
Meanwhile, simmer bourbon in a small pan over medium heat until alcohol aroma fades. Stir in sugar, parsley, vinegar and pepper flakes. Cover and set aside.
- Step 4
Heat a grill. Carefully remove pork from pan and place in a grilling basket. Grill skin-side down over medium-low heat for 15 to 20 minutes, until skin is crisp and golden. Remove from heat and brush skin side with ¼ of the bourbon glaze, then return to heat, skin-side up, for another 5 minutes. Remove pork from heat once more and brush meat side with ¼ of the glaze, then return to heat, meat-side up, for another 5 minutes. Repeat with remaining glaze on both sides.
- Step 5
Dress a cutting board with half the olive oil, lemon juice and chives, and salt and pepper. Place pork skin side up on cutting board and let rest for 10 minutes. Sprinkle with remaining olive oil, lemon juice and chives, and salt and pepper. Cut into 1-by-4-inch pieces and serve.
Private Notes
Comments
Can't believe I'm the first note on this INCREDIBLY good pork belly preparation. I've cooked pork belly many different ways in search of the perfect combination of flavor, doneness and crispy but thoroughly cooked skin. This recipe absolutely nailed it.
I didn't add olive oil at the end as it had plenty of fatty mouth-feel already. I finished it on a gas grill and will try it on charcoal next time which should make it even better.
Great recipe- really nice herb flavor from the marinade and braising. I changed the recipe by broiling on a rack under the oven broiler instead of firing up the grill. It just took me flipping the pork belly repeatedly and brushing with the bourbon glaze. Worked like a charm.
Can I still make this without a grilling basket?
I bought 1/2” thick strips of pork belly, braised them for 5 hours, broiled them like thick bacon for total 50 minutes, incredibly good.
Perhaps cook the fat side at a higher temperature to sear it well.
Really good, served with Martha Shulman's Root Vegetables and Polenta (added parm to polenta, left off marinara). I reduced the braising liquid by half and spooned a bit over the polenta. I would watch the grill closely, maybe do the first 5 minutes on low and keep your eyes on it.