Pork Belly

April 19, 2011


3 pounds Pork Belly
1 Large Carrot-diced
1 Large Onion
4 Stalks of Celery
3 whole Cinnamon Sticks
1 Large Orange-cut in 7 pieces
2 Cups Gaujillo Salsa (see recipe below)
2 Ounces Fresh Ginger-diced

Rub the Pork Belly with 1 cup of the guajillo salsa. Heat saute pan. Add olive oil to hot pan and sear all 4 sides of the pork belly. Remove pork belly from saute pan and set aside. Using the same pan, add all the vegetables. Caramelize the vegetables until golden brown. Add 1 cup of red wine and reduce. Add remaining guajillo salsa and 1/2 gallon of cold water. Season with salt and pepper and add the pork belly back into the pan. Cover and reduce heat to low. Let it simmer for 4 hours without uncovering or stirring.

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