Dan Barbers Pork Belly Recipe

  • 1/2 pork belly (approximately 6 lbs)
  • 2 cups cure mix
  • 2 quarts rich chicken stock (water can be substituted)
  1. Rub the pork belly with the dry cure and refrigerate for 3 days.
  2. On day 3, rinse the pork belly and place in a casserole pan as close to the size of the belly as possible. Preheat the oven to 200°F.
  3. Cover belly with rich chicken stock and cover pan. Place in oven and cook overnight, about 7 hours.
  4. Remove belly from braising liquid, drain, and cut into serving pieces. To serve, sear the fat side of the belly until crispy.