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Braised Pork Belly

Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 1 to 2
Author adapted from Mario Batali


  • 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


  1. Preheat oven to 350 degrees F. In a small bowl, combine sugar, salt, rosemary, and pepper flakes.
  2. With a sharp knife, carefully cut a 1" grid pattern into the fat of the pork belly. Coat pork all over with rub.
  3. 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.
  4. Remove from oven. Plate pork and serve warm.