Comments on: Braised Pork Belly

By: Anfritz27

Anfritz27 — Sat, 12 Jan 2013 12:55:54 +0000

I don’t even know how I got here, but I remember looking up something about lengua sliders after watching Andrew Zimmern in San Francisco..I’m so glad I found your corner of the internet. Your recipes are amazing, and the best part is they are real down home cooking with sustainable and usually farm raised products. You don’t shy away from the delicious bits of meat that most people tend to throw away and your meals are always hearty. I’ll be trying quite a few recipes from your site and thanks again.

By: Talley

Talley — Tue, 10 Jul 2012 03:46:17 +0000

great! so glad it worked out for you.

By: steven glasl

steven glasl — Sun, 08 Jul 2012 20:06:23 +0000

by the end of it not much evaporated actually! it was just that one time and it stayed that amount the rest of the braising period in the oven. it turned out great. awesome call on crisping the skin in the broiler. this is the first time and def not the last ill be doing this.

By: Talley

Talley — Fri, 06 Jul 2012 00:47:03 +0000

hmm…
how much is “a fair amount”? The amount of evaporation is definitely going to depend on a number of factors including the type of pan you’re cooking in, how tight the lid fits on, how hot your oven is, etc. I don’t remember there being a ton of evaporation here, but you’re bound to get some. It doesn’t matter too much as long as there’s plenty of liquid left to keep the cooking environment very very moist, especially because you’re going to boil it down (reduce it) in the end anyway. However, if the liquid is actively boiling when you pull the pork out to turn it, turn down your oven a bit so as not to cook the belly too aggressively.

I bet it will turn out just fine. . . let us know!

By: steven glasl

steven glasl — Thu, 05 Jul 2012 23:05:23 +0000

quick question about braising pork belly. i just flipped it after 1 hour in the dutch oven and a fair amount of liquid and evaporated(i am fairly new to cooking, 2 years about) is it normal for that much liquid to evaporate?

By: Brian Hall

Brian Hall — Tue, 13 Mar 2012 03:09:15 +0000

Great thanks so much for the help!

By: Talley

Talley — Tue, 13 Mar 2012 02:50:52 +0000

Hey Brian,
Yeah, that should work just fine. Let the pork cool, refrigerate for a day or two, then warm it up in a low oven (about 200 or 250) for 30 minutes or until warmed through (preferably in the reduced cooking liquid) . Then finish it off with the crisping step. Good luck!

By: Brian Hall

Brian Hall — Mon, 12 Mar 2012 15:13:49 +0000

Hey,

Quick question. I have a nice slab of pork belly, I wanted to prepare this tonight, but due to timing we wouldn’t be eating it tonight, can I braise the pork belly for the 3 hours, set it aside to cool, portion it out the next day and warm and then crisp it?

I’m guessing that its ok to do, based on the “Crisp the Pork” section but I just want to double check!

Thanks,

Brian Hall

By: Braised Pork Belly with Cherry Sauce « she cooks…he cleans

Braised Pork Belly with Cherry Sauce « she cooks…he cleans — Wed, 01 Feb 2012 15:18:45 +0000

[...] pork belly coming to us, so I had been planning a braise. I was inspired by these recipes – Cider-Braised Pork Belly with Cranberry Chutney and Apple Frisée Salad, at Houseboat Eats; Michel Nischan’s Braised Pork Shoulder with Cherry Gravy, in this [...]

By: Mike K

Mike K — Sat, 13 Nov 2010 20:51:49 +0000

Made this today. It was excellent! Didn’t have any caraway so added some chopped chervil to the celery root mash instead. Nice recipe, low food cost, restaurant like results. I’ll definitely make this again!