Dan Barbers Pork Belly Recipes

DAN BARBER'S PORK BELLY

Steps:

• Rub the pork belly with the dry cure and refrigerate for 3 days.
• On day 3, rinse the pork belly and place in a casserole pan as close to the size of the belly as possible. Preheat the oven to 200°F.
• Cover belly with rich chicken stock and cover pan. Place in oven and cook overnight, about 7 hours.
• Remove belly from braising liquid, drain, and cut into serving pieces. To serve, sear the fat side of the belly until crispy.

BLUE HILL AT STONE BARNS CURE MIX

Steps:

• In a coffee grinder or food processor, grind the fennel seeds, cumin seeds, coriander seeds, black peppercorns, star anise, cinnamon stick, white peppercorns and whole cloves. Transfer to a bowl and stir in the ground coriander, sugar and salt.