Braised Pork Belly

A plate of pork belly

Jessica Boone / Getty Images

Prep: 30 mins
Cook: 3 hrs 30 mins
Total: 4 hrs
Servings: 4 servings
Nutritional Guidelines (per serving)
785 Calories
44g Fat
29g Carbs
48g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 785
% Daily Value*
Total Fat 44g 56%
Saturated Fat 15g 74%
Cholesterol 150mg 50%
Sodium 2152mg 94%
Total Carbohydrate 29g 10%
Dietary Fiber 6g 21%
Total Sugars 12g
Protein 48g
Vitamin C 26mg 132%
Calcium 195mg 15%
Iron 4mg 23%
Potassium 1387mg 30%
*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.)

Once considered scrap meat, pork belly is now featured on trendy restaurant menus around the world. It's a fatty piece of meat, but when handled properly, it is delicious. This braised pork belly recipe is succulent and flavorful due to the fact that it sits in a dry rub overnight and is then slowly cooked in a flavorful liquid.

This recipe 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


For the Dry Rub Marinade:

For the Pork:

  • 1 1/2 pounds pork belly (1 rectangular piece, at least 60 percent lean)

For the Braising Liquid:

Steps to Make It

Make the Dry Rub Marinade

  1. Gather the dry rub ingredients and pork.

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

  3. Rub onto all sides of the pork belly.

  4. Place the belly in a nonreactive pan and top the meat with any remaining dry rub.

  5. Cover with plastic wrap and refrigerate overnight.

Make the Braising Liquid

  1. Gather braising ingredients.

  2. In a large saucepan, heat the oil over medium heat.

  3. Sauté the onion, carrot, and celery in olive oil until soft, about 5 minutes.

  4. Add the garlic and whole tomatoes and cook another 5 minutes.

  5. Add the wine and cook until evaporated.

  6. Add the cinnamon stick, star anise, juniper berries, cardamom, clove, and chicken stock.

  7. Bring to a boil.

Cook the Pork Belly

  1. Heat the oven to 325 F. Remove the belly from the refrigerator and place in a roasting pan with a cover (or you can use aluminum foil).

  2. Place the tomatoes around the pork.

  3. Pour the hot braising liquid over pork belly.

  4. Cover and place in the oven. Cook for 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.)

  5. Remove the belly from the braising liquid and cool slightly. Raise the oven to 400 F.

  6. Cut the belly into 4 portions.

  7. Add a little oil to a hot skillet and saute for 2 minutes, fat side down.

  8. Finish warming in the oven for 5 minutes, then serve.