pork belly with pomegranate molasses

This was our first foray into homemade pork belly and it turned out really well. (To be honest, I was worried, but Jordan really impressed me with this one).  He based his dish on a recipe by David Chang of Momofuku fame for Pork Belly Buns.

Pork Belly with Pomegranate Molasses

1/2 cup kosher salt
1/2 cup sugar
4 cups water
1 1/2 lbs fresh pork belly (ours was from the Fatted Calf Charcuterie)
1/2 c chicken stock
1/2 c water

Brine pork:
Stir together kosher salt, sugar, and 4 cups water until sugar and salt have dissolved. Put pork belly in a large sealable bag, then pour in brine. Carefully press out air and seal bag. Lay in a shallow dish and let brine, chilled, at least 12 hours.

Roast pork:
Preheat oven to 300°F with rack in middle.

Discard brine. Cut pork into portion sized pieces and put it, fat side up, in an 8- to 9-inch square baking pan. Pour in broth and remaining 1/2 cup water. Cover tightly with foil and roast until pork is very tender, about 2 1/2 hours. Remove foil and increase oven temperature to 450°F, then roast until fat is golden, about 20 minutes more. Jordan also put the pork belly pieces under the broiler for a bit to really crisp up that last layer.

Serve with a splash of pomegranate molasses, a little acid to cut the delicious pork fat. Yummmmmmmm!


By The Answer is Always Pork

Cooking and Eating in San Francisco

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