In both New York and Paris, we’ve recently enjoyed meals featuring the delicious pork belly. A rich, fork-tender piece of meat, it holds many surprises, including the addicting and rich fatty top layer. I bet you can’t resist a taste -or two- as you carve the meat.
Roasted Pork Belly
1.5 lbs. pork belly, skin removed
1 T. sugar
1 T. sea salt
1 T. black pepper
1/2 large onion, chopped coarsely
3 cloves garlic, minced
3 slices ginger, 1/4 inch each
1 t. soy sauce
1/2- 1 c. white wine
Mix sugar, salt and pepper. Rub into pork belly and marinate for 3-8 hours. When finished marinating, preheat oven to 250 degrees. In bottom of roasting pan, arrange onion, garlic, ginger and soy sauce. Pour in a couple of tablespoons white wine and stir so that spices are coated. Place pork belly into pan, fatty side up. Then pour with remainder of wine. Cover and cook for 2 1/2 – 3 hours, basting occasionally. Increase temperature to 400 degrees. Uncover and cook until meat is tender, about 1 hour.
After removing from the oven, take out pork belly and put on a plate. Place roasting pan on stove, add 1 cup chicken broth and simmer until reduced and slightly thickened. Strain sauce into bowl and serve with sliced pork belly.