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Slow Cooker Braised Pork Belly

Hassan. I've never cooked pork before. Mr. Sisi ate it in a restaurant and praised it. I? Too much fat to swallow. This was not on the list of foods I had to cook .

I even saw a big slab of it at my favorite local co-op . Pay attention to the meat-to-fat ratio, friends! The main problem was that it was local , organic, pasture-raised pork, and I wouldn't accept it.

Here's what I know about pork belly: It generally has a very high fat-to-meat ratio; It has become a staple in many great restaurants; Ham lives there.


This is what I noticed in pork belly: the fat is mostly around the meat, not in the meat itself .

Minus: the kitchen must arrive.

So I happily continued on my way with this recipe. I have to tell you, today I was researching methods for grilling pork belly, and almost all of them required basting the meat in the stock. Hmm...

that's not the point. I thought that with so much fat around the meat, the slow cooker would tenderize it, and the liquid fat, combined with the flavor, would make the pork tender.

You understood correctly, but you know what they say about horseshoes... After 4 hours it turned out that the pork was indeed cooked but very tough, and the liquid only covered half of it.

That's when I left the slow cooker on low for another 8 hours (12 hours total), turning the belly every few hours and covering the top occasionally. After 12 hours it was light but still noticeable and very tasty.

Now I'll tell you about the juice: it's good. It's really good. A mixture of rendered fat, meat juices, spiced berries, bay leaves and gin. I have no idea what prompted me to try this flavor combination, it sounded good. I jumped on the bandwagon when I found juniper berries. It seemed like a good idea and I was happy with it. Mr. Sisio. Use good gin for this: not too dry and not too floral.

fat? Like I said, the meat-to-fat ratio on this particular belly was meatier. I also don't mind eating a moderate amount of animal fat as long as I know where it comes from and that it comes from a sustainable organic farm about 60 miles from my kitchen, Alexander Farms . If you eat meat, you need to know where it comes from.

Roast pork belly in a slow cooker
Christina's original recipe
3 pounds of lean pork
8 fragrant berries
8 juniper berries
3 fresh bay leaves, chopped
Plenty of kosher salt and freshly ground black pepper
1/4 cup good gin (you can use more)

to prepare:

  • If silver skin is present, remove as much as possible with a sharp knife.
  • Season the meat with salt and ground black pepper, then place a pot large enough to hold the meat without touching the bottom of the slow cooker. I put the fat part first, then again.
  • Sprinkle the meat with spices and cover the edges with chopped bay leaf.
  • Pour the gin around the meat to cover it.
  • Turn off the multicooker and leave it for 10-12 hours, turning the meat periodically to clean it.
  • When the meat is cooked, remove it from the pot and leave it for some time before serving.

Service suggestions:
Cut the greens into thin slices over the salad. Use a little juice to make a vinaigrette.
Cut into small cubes, lightly fry in a hot frying pan and sprinkle with egg.
Arrange the thick, hot slices over the green lentils (don't leave out the duck). (You may want to cook this if most of the United States doesn't experience this summer heat.)
Place the hot, juicy slices on a toasted bun, sprinkle with your favorite condiments, lettuce, and diced tomatoes.

Additional notes:
Place the pork belly in its juices in a covered bowl. Keep refrigerated.

Copyright © 2005-2012 by Christine Cox. all rights are save

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