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Erin’s Crispy Mustard Braised Pork Belly

February 5, 2015
Erin hosted the WDC for Lisa’s birthday and served up a tasty, warm, fork tender pork.
photo (1)

Difficulty: Medium
Prep Time: 30 min
Cook Time: 6 hours 20 min
Marinate: 24 hours
Total Time: 31 hours
Yield: 6 to 8 servings
Taste: Great


Dry rub:
2 tbs kosher salt
2 tbs dry mustard powder
2 tbs mustard seeds
1 tbs sugar
1 lemon, zested
2 sprigs rosemary, picked and finely chopped
2 garlic cloves, smashed and finely chopped
Pinch crushed red pepper flakes
3 lbs fresh pork belly, skin removed (pork shoulder also works)

Pork belly:
Extra-virgin olive oil
1 onion, julienned
2 ribs celery, sliced on the bias
1/2 fennel bulb, tough middle discarded and remaining bulb julienned
2 garlic cloves, smashed and finely chopped
Pinch crushed red pepper flakes
Kosher salt
1 cup white wine
1/4 cup whole-grain mustard
2 to 3 cups chicken stock
Thyme bundle
3 to 4 bay leaves


Dry rub:
1)  Combine all the ingredients in a bowl. Massage the rub all over the pork belly, then cover and refrigerate for 24 hours.

Pork belly:
2)  Preheat the oven to 325 degrees F. Remove the belly from the refrigerator.

3)  Coat a large straight-sided pan with olive oil and put over medium-high heat. Add the onion, celery, fennel, and garlic. Season the vegetables with crushed red pepper and salt, to taste. Cook the vegetables until they start to soften and become very aromatic, about 8 to 10 minutes.

4)  Add the wine and cook for 3 to 4 minutes. Stir in the mustard and 2 cups of the chicken stock.

5) Add the pork belly and toss in the thyme and bay leaves. Cover and put in the preheated oven. Braise the belly for 6 hours, checking occasionally. If the liquid level goes down add the remaining stock.  Cook’s Note: It is also a great idea to rotate the pan a couple of times throughout the cooking process.

6)  When the belly is done it will be very tender and succulent. Remove the lid and set the oven to broil. Broil the pork belly until it turns golden, about 3 minutes.

7) Remove the pan from the oven and transfer the belly, from the braising liquid, to a cutting board. Cut the belly into 6 or 8 equal portions depending on your appetite. Arrange the pork on a serving platter and ladle the braising liquid on top.

Source: Anne Burrel on Food Network


From → Main Dish

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