|On the stove|
- The belly needs to first be braised or simmered. Then, it can be seared in a skillet or grilled on the BBQ.
- Heat some oil in a saucepan set over medium-high heat.
- Brown the belly on all sides.
- Add broth and bring to a boil.
- Cover and simmer for about 2 hours or until the belly is tender.
- Continue cooking over medium heat, uncovered, for about 20 minutes or until the belly is nicely coated in sauce.
|In The Oven|
- Place oven rack in middle position and preheat oven to 180 oC (350 oF).
- Using a knife, finely score the flesh (fat part) of the belly. Season with salt and pepper.
- Place belly in a large oven-safe skillet and add broth.
- Cover and bake for 3 hours.
- Increase oven temperature to 220 °C (425 °F).
- Cook uncovered for 1 hour with the skin side up to brown.
- Remove belly from oven and cover with foil. Let stand for 10 minutes before serving. This waiting time lets the meat rest, allowing juices to distribute evenly.
|On the BBQ|
- Preheat the BBQ to medium-high.
- Grill pork belly slices over indirect heat for about 5 minutes on each side.
- Turn slices 2–3 times for even browning.
- Place pork belly in a sous vide cooking bag and season to taste. Remove air from bag.
- Set the thermocirculator at 68 oC (155 oF) for medium-rare.
- Once the water reaches the desired temperature, immerse the bag in the water and leave the pork belly to cook for about 20 hours, depending on its size.
- Remove bag when cooking is complete.