Milk Braised Pork Belly

30 May
Milk Braised Pork Belly

Milk Braised Pork Belly

Oh pork belly glorious pork belly, how I love thee!  There are few cuts of meat that provoke as much excitement as a deliciously tender hunk! The perfect decadent ratio of meat to fat, it`s just pure porky delight.
For a number of years now pork belly has become an increasingly popular menu item at restaurants from various cuisines around the world. My question, why don`t more people make this at home? Really, it`s perfect as a centerpiece entrée for guests or a great starter for a multicourse feast. And…the best part is it`s SUPER SIMPLE to prepare!
I guess you probably know where we`re going. Yep, this simple man`s plan to better eating is coming at you with Milk Braised Pork Belly. A few easy spices & aromatic herbs, a couple of cups of milk, some hands off oven time & the result is meaty, piggy, melt in your mouth bliss.Here`s what you`ll need for your Milk Braised Pork Belly:
Pork Belly- skin removed
Olive Oil- 2 Tablespoons
Milk- 2-4 cups depending on the size of your roasting pan
Fennel Seed- 2 Tablespoons toasted & crushed
Crushed Red Pepper- 1 teaspoon
Rosemary- a few sprigs (Thyme &/or Sage would be beautiful as well)
Garlic- 6 cloves peeled
S & PPork Belly1

The star of the show.Pork Belly2Preheat your oven to 450 degrees. With a sharp knife score the top fatty side in a crosshatch pattern about 1 inch by 1 inch. Only cut through the top fat being careful not to cut into the meat.Pork Belly3Season well with sea salt &  fresh pepper. Rub the olive oil into the pork with 1 tablespoon of fennel seeds, 1 tablespoon of chopped rosemary & the crushed red pepper. Really try to get the seasoning down into those shallow cuts. Place into a metal baking dish or Dutch oven & roast for 25-30 minutes. Pork Belly4Pork Belly5Remove the pan from the oven & reduce the heat to 325 degrees. Add the milk to the pan being careful not to pour over the top. Fill until the milk reaches about 3/4 of the way up your pork belly. Add the garlic cloves, remaining fennel seeds & rosemary sprigs to the milk bath. You don`t want to use a glass or ceramic baking dish because it might shatter when adding the milk to the hot pan. Return to the oven & roast for another 1  1/2 hours.Pork Belly6This is looking so amazing!

Pork Belly14Remove from the roasting pan to a plate & loosely tent with foil for about 15 minutes to rest before slicing. You`d hate to lose all those glorious juices to the cutting board! Your ready to serve! I told you it was easy but now the best part! Time to eat!

Slice into pieces or chunks & get ready for the groans of pleasure that`re about to come from those lucky enough to be at the table. Trust me here, they`re coming!

Milk Braised Pork Belly

Milk Braised Pork Belly

Enjoy your Milk Braised Pork Belly!

Milk Braised Pork Belly

Milk Braised Pork Belly

Milk Braised Pork Belly

Ingredients

  • Pork Belly- skin removed
  • Olive Oil- 2 Tablespoons
  • Milk- 2-4 cups depending on the size of your roasting pan
  • Fennel Seed- 2 Tablespoons toasted & crushed
  • Crushed Red Pepper- 1 teaspoon
  • Rosemary- a few sprigs (Thyme &/or Sage would be beautiful as well)
  • Garlic- 6 cloves
  • S & P

Instructions

  1. Preheat your oven to 450 degrees.
  2. With a sharp knife score the top fatty side in a crosshatch pattern about 1 inch by 1 inch. Only cut through the top fat being careful not to cut into the meat.
  3. Season well with sea salt & fresh pepper. Rub the olive oil into the pork with 1 tablespoon of fennel seeds, 1 tablespoon of chopped rosemary & the crushed red pepper. Really try to get the seasoning down into those shallow cuts.
  4. Place into a metal baking dish or Dutch oven & roast for 25-30 minutes.
  5. Remove the pan from the oven & reduce the heat to 325 degrees.
  6. Add the milk to the pan being careful not to pour over the top. Fill until the milk reaches about 3/4 of the way up your pork belly. Add the garlic cloves, remaining fennel seeds & rosemary sprigs to the milk bath. You don`t want to use a glass or ceramic baking dish because it might shatter when adding the milk to the hot pan.
  7. Return to the oven & roast for another 1 1/2 hours.
  8. Remove from the roasting pan to a plate & loosely tent with foil for about 15 minutes to rest before slicing. You`d hate to lose all those glorious juices to the cutting board!
  9. Slice into pieces or chunks & get ready for the groans of pleasure that`re about to come from those lucky enough to be at the table.
  10. Enjoy!!
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11 thoughts on “Milk Braised Pork Belly

  1. Tez, one of my friends was begging me to make Pork Belly. It is one of those things I have been scared to make. I mean I absolutely LOVE to eat it, just not daring to make it. Yours is so beautiful. You are so talented in the kitchen. Your directions are clear and you make it look like even a simpleton like me can do it… So I guess I will surprise my friend and make this for her. I will let you know how she likes it. I won’t show her your pictures though, because I am sure yours will be prettier, ha! ha! Thanks for the recipe!

    • Thanks so much for your kind words Katie! You are so good in the kitchen this will be a no brainer! Super easy you can`t really go wrong:) Please let me know how it turns out!

  2. Pingback: Damiana Braised Red Cabbage with Apples, Raisins & Onion – Chile and Salt

  3. I am a Filipina so pork belly is a staple on our dinner table and I very much agree with you, people should cook more of this glorious chunk of meat.

    I’ve never tried cooking it in milk, though. Sounds interesting. I guess this is kind of like chicken in milk. Thanks for sharing :)

    • Thanks so much Lalaine! It is glorious for sure! The milk braise just keeps everything so moist & tender it`s almost insane. Hope you give it a try & let me know your thoughts!

  4. You are SO right – I see it all the time on menus but haven’t ever tried making it myself. I know my husband would go crazy for this – definitely need to surprise him with it. Maybe for Father’s Day?! Thanks for the inspiration and great recipe!

  5. Tez, I love pork belly and this sounds like a fabulous recipe, but where in San Lucas or San Jose can you buy it? I’m loving your recipes!!

    • Thanks so so much Annie! I bought this at Costco but I can get them from a butcher at the Mercado publico in San Jose sometimes as well.

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