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Kirk's Traveling Kitchen News and Blog

Whole Hog


I taught an all day "Whole Hog" class a few weeks ago and just liked this picture. But instead of just leaving it at that, I'm also including my recipe for braised fresh bacon (aka. pork belly). Enjoy!

Braised Fresh “Bacon” (aka. Pork Belly)

Quantity Produced: Serves 4 as an Appetizer


Pork Belly, Skin-On 2#
Vegetable Oil As Needed
Kosher Salt & Fresh Black Pepper As Needed

Onion, Peeled/Chopped 1
Carrots, Peeled/Chopped 2
Celery Stalks, Peeled/Chopped 2
Leek, Trimmed/Chopped 1
Garlic Cloves, Peeled/Smashed 2

Chicken Stock 3 Cups

Preparation Procedure: Preheat Oven to 350˚.
Heat oil in large oven proof pan over medium heat. Season pork and add it, fat side down, to pan. Cook until skin is browned, about 15 minutes, then transfer pork to a plate. Pour off all but 2 Tablespoons of the fat, then add vegetables and cook until tender and beginning to brown, about 20 minutes. Return the pork belly to the pan, fat side up, and add about 2 cups of stock. Bring stock to a simmer and transfer the pan to the oven. Cook uncovered for 1 hour, then add other cup of stock. Continue cooking until pork is tender enough to cut with a fork, about 1 hour longer. Allow pork to cool in braising liquid. Remove and discard the skin, then score and cut the pork in equal sized pieces. Increase the oven to 400˚, strain braising liquid, discarding solids and return to the skillet over high heat. Bring liquid to a simmer and skim off fat. Return pork to the skillet, fat side up, to the skillet. Transfer the skillet to the oven and cook, without basting until the pork is heated through and nicely browned, about 20 minutes. Serve pork with braising liquid.