This is one of the simplest yet most delicious ways to prepare pork belly: braised in red wine and veggies, served with mashed potatoes.
Total Time
3hr
4.0
3 Ratings
Author: Chef's Opinion
Servings:
4
Ingredients
•
2
lb
Pork Belly
•
to taste
Kosher Salt
•
to taste
Freshly Ground Black Pepper
•
1/2
cup
Diced
Carrots
•
1/2
cup
Diced
Onions
•
3
cups
Red Wine
•
3
cups
Beef Stock
•
2
lb
Potatoes
, diced, peeled
•
1
cup
Onions
, sliced
•
1/3
cup
Butter
•
3
fl oz
Olive Oil
•
1
head
Napa Cabbage
, sliced
•
1
cup
Chicken Stock
•
to taste
Cayenne Pepper
•
1/2
cup
Sliced
Scallions
Cooking Instructions
1.
Cut Pork Belly (2 lb) into 8 thick pieces, season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
2.
Saute pork belly on all sides until golden brown.
3.
Remove pork from pan and reserve.
4.
In the same pan, saute Carrots (1/2 cup) and Onions (1/2 cup) until caramelized. Deglaze with Red Wine (3 cups).
5.
Return the pork to the pan and add Beef Stock (3 cups).
6.
Cover pan and simmer until pork is tender, about 2 1/2 hours.
7.
Meanwhile, cook Potatoes (2 lb) in salted water and drain.
8.
While the pork and the potatoes are cooking, saute Onions (1 cup) in Butter (1/3 cup) and Olive Oil (3 fl oz) until translucent.
9.
Add Napa Cabbage (1 head) and Chicken Stock (1 cup). Saute until cabbage wilts.
10.
Add the cooked potatoes.
11.
Mash the potatoes coarsely. Season with Kosher Salt (to taste) and Cayenne Pepper (to taste).
12.
If the potatoes are too dry, add olive oil until the puree has the desired texture.
13.
When the pork belly is tender, add Scallions (1/2 cup). Check and adjust seasoning.
14.
Plate the potato puree. Top with the pork belly and sauce, or serve pork belly and sauce separately.
15.
Enjoy!
Nutrition Per Serving
CALORIES
1991
FAT
160.4 g
PROTEIN
34.8 g
CARBS
70.3 g
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