I’m happy and sad. Bacon month is almost over, but it has been a complete blast! I made recipes I’d been dying to try, and came up with some new recipes I never though I would. But don’t fret kiddos, because tomorrow I’ve got your ultimate bacon recipe collection. It’s going to be mouthwatering. I’ve been wanting to make braised pork belly for, gosh, I don’t even know how long. Then Mario Batali made is on The Chew for their bacon show. It was beautiful. All caramelized fat and luscious meat. Mmmmm… caramelized pork fat. Sorry. Day dreaming over here. I knew I wanted to have some creamy and rich to stand up to the texture of the pork, and polenta was the answer for me. So if Braised Pork Belly with Polenta sounds a little too grandiose for you, it’s really just bacon and grits fancified. And this picture right below here may be one of my favorite food photos I’ve taken to date. It just makes me so happy. Bacon.
Braised Pork Belly
- 12 ounce pork belly or cured salt pork
- 1/4 cup sugar
- 1 1/2 tablespoons salt
- 1 1/2 tablespoons dried rosemary
- 1/2 tablespoon red pepper flakes
- 2 tablespoons vegetable oil
- 1/4 onion cut into wedges
- 1/3 cup shredded carrots
- 14 ounces beef broth
Preheat oven to 350 degrees F. In a small bowl, combine sugar, salt, rosemary, and pepper flakes.
With a sharp knife, carefully cut a 1" grid pattern into the fat of the pork belly. Coat pork all over with rub.
In a large pot, heat oil over medium-high heat. Place pork belly into hot pan, scored fat side down. Cook for 2 to 3 minutes until well caramelized. Flip the pork over, and add beef stock, onion, and carrots. Place pot in oven, and cook uncovered for 1 1/2 hours.
Remove from oven. Plate pork and serve warm.
Very Soft Polenta
- 1 teaspoon sugar
- 1 1/4 cups water
- 1/4 cup polenta
- 1 tablespoon unsalted butter
- Salt to taste
Reduce heat to low. Cook until polenta thickens, stirring frequently, about 20 to 25 minutes.
Remove from heat. Whisk in butter and salt. Serve warm
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