Recipe: The Black Pig's Pork Belly Dish

Cleveland Cooks: Black Pig's Pork Belly
The Black Pig's pork belly dish. (Source: WOIO)
The Black Pig's pork belly dish. (Source: WOIO)

Pork Belly

To make Cure:

Combine 1/4 c. salt with 1/4 c. sugar. Add 1 T. ground pepper, and 1 t. Dried Thyme

For Belly:

1 trimmed pork belly from your butcher about 2-3#


One half onion - Large Dice

One large carrot - Chopped

Two ribs Celery - Chopped

One Half of an Orange

One Hot Red Chili - Fresno works well

Two cloves Garlic - Chopped

Fresh Thyme - Three Sprigs

3 c. red wine

3-4 c. Chicken broth

-- One to Two days ahead of time, sprinkle belly with cure and place in refrigerator over night and up to two days.

--After belly has cured, rinse well with cold water and pat dry with paper towels. In a hot, large heavy bottomed braising pan or dutch oven, sear belly on both sides until dark brown and remove from pan. Keeping a medium flame on add onion, carrot, celery, garlic, orange, red chili, and thyme. Add Red wine. Place belly back in braising pan and add just enough chicken broth to cover. Bring to a simmer. Place lid on pan and set into 325 degree oven to braise, About 3-4 hours or until meat is soft and easily pierced with a kitchen knife. Let cool to room temperature and place in fridge in liquid overnight.

--The next day, remove belly from liquid, and strain liquid into sauce pan. Place Pan on medium heat and reduce, skimming fat, until liquid forms a gravy like consistency.

--The finished belly can be portioned into individual portions and pan seared on all sides and roasted, can be roasted whole, or grilled, depending on your final use.

-- During the summer we serve the pork belly and the reduction sauce on a salad of local and wild greens with pickled Ohio strawberries, in the fall with roasted squash, and in the winter with roasted root vegetables, or with a bean stew. It can also be served as a main dish with any of your favorite side dishes, left over pieces can be fried with eggs for brunch.