Skip to main content
Epicurious

Dan Barber's Pork Belly

By Dan Barber

4.9

(21)

Image may contain Food Pork Frying Pan and Wok

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1/2 pork belly (approximately 6 lbs)
2 cups cure mix
2 quarts rich chicken stock (water can be substituted)

Preparation

  1. Step 1

    Rub the pork belly with the dry cure and refrigerate for 3 days.

    Step 2

    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.

    Step 3

    Cover belly with rich chicken stock and cover pan. Place in oven and cook overnight, about 7 hours.

    Step 4

    Remove belly from braising liquid, drain, and cut into serving pieces. To serve, sear the fat side of the belly until crispy.

TagsPork BellyPorkMeatMainDinnerDairy FreeGluten FreeNut FreeEasy5 Ingredients or FewerBraiseFood ProcessorEpicurious

See Related Recipes and Cooking Tips

Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.