Baised Pork Belly
I tried this once before, the sauce was great, but the meat…tragic. So, I’ve been nervous about trying it again. The mess was horrific. But I keep seeing luscious pork belly on TV and once again I was tempted. SO I lucked out and found it in the meat, counter not frozen like last time. So I was able to get a piece with a better meat to fat ratio. You’re looking for about 50% meat 50% fat…surprisingly alot more of the fat rendered out this time.
1 Large Carrot (chopped)
1/2 Small Onion (chopped)
1 tomato (chopped)
1 cup baby spinach
1/2 cup chopped cabbage
6 mushrooms
1 tablespoon crushed garlic
3 cups of white wine
1 pound of pork belly
salt
pepper
McCormick’s garlic seasoning
mustard powder
3 tbsp cream ( half and half or whipping cream…even milk will do in a pinch)
Score then season the meat. In a heavy bottomed stock pot sear meat. Remove meat from pot. Sauté onion and carrot, until onion is translucent, then add mushrooms and cook for 2 more minutes. Add the rest of the veggies and wine. Return the meat to the pot, fat side up and cover. Place pot in 350 degree oven. Cook until meat is tender, but don’t over cook or most of the fat will render and the texture will be odd as most of the fat will have rendered out. Puree the veggies and liquid with a little cream to make a sauce. To serve pour a generous amount of the sauce in a shallow bowl. In the center make a mound with either steamed rice or cannellini beans. Serve sliced meat over top with a little drizzle of sauce over it for presentation.
