Braised Pork Belly

A plate of pork belly

Jessica Boone / Getty Images

  • Total: 4 hrs
  • Prep: 30 mins
  • Cook: 3 hrs 30 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
668 Calories
27g Fat
34g Carbs
52g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 668
% Daily Value*
Total Fat 27g 35%
Saturated Fat 9g 44%
Cholesterol 148mg 49%
Sodium 2052mg 89%
Total Carbohydrate 34g 12%
Dietary Fiber 7g 26%
Protein 52g
Calcium 215mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This braised pork belly recipe produces a succulent piece of meat if you marinate it in the dry rub overnight.

Once considered scrap meat and relegated to the soup or cabbage pot, pork belly is now treated like royalty in trendy restaurants around the world. It's a fatty piece of meat, but when handled properly, it is delicious.

This recipe for braised pork belly is from Chef Donald Link of Cochon Restaurant in New Orleans. He and his partner, Chef Stephen Stryjewski, know their pork: The name of their restaurant is even French for "pig".


Click Play to See This Braised Pork Belly Recipe Come Together


Steps to Make It

Make the Dry Rub Marinade

  1. In a small bowl, combine salt, fennel seed, allspice, and black pepper until thoroughly mixed.

  2. Rub onto all sides of the pork belly. Place the belly in a nonreactive pan and top the meat with any remaining dry rub marinade. Cover with plastic wrap and refrigerate overnight.

Make the Braising Liquid and Cook

  1. In a large saucepan, sauté onion, carrot, and celery in olive oil until soft, about 5 minutes. Add garlic and tomatoes and cook another 5 minutes. Add wine and cook until evaporated. Add cinnamon stick, star anise, juniper berries, cardamom, clove, and chicken stock. Bring to a boil.

  2. Heat oven to 325 F. Remove the belly from refrigerator and place in a roasting pan with a cover.

  3. Pour hot braising liquid over pork belly. Cover and place in oven. Cook 3 1/2 hours or until completely tender when pierced with a fork. The pork belly can be prepared up to this point and refrigerated in the braising liquid until ready to proceed to the next step.

  4. Remove the belly from the braising liquid and cool. Heat oven to 400 F. Cut belly into 4 portions. Sauté in a hot skillet with a little oil for 2 minutes, fat side down. Finish warming in the oven for 5 minutes.