3 Lbs Pork Belly-trimmed, skin removed
2 cups St. Supéry Cabernet Sauvignon
1 cup beef stock/broth
2 oz red miso paste
1 tablespoon soy sauce
6 oz red onion
1 clove garlic
1 star anise
1 teaspoon whole black peppercorns
Season the pork belly on both sides evenly with salt and fresh ground black pepper. Brown both sides in a sauté pan over medium heat to render off some of the fat and develop a nice brown crust, about 3 minutes per side. Remove from the pan and pour off the excess grease. Add the onions and garlic to lightly caramelize brown over medium heat, deglaze with St. Supéry Estate Cabernet Sauvignon and cook down half way to 1 cup then add the beef stock/broth.
Mix the red miso paste with 1 oz. water to a smooth paste and set aside. Add the peppercorns, star anise, soy sauce and the miso paste mixture. Add the pork belly back into this liquid the pan, bring to a low simmer, cover tightly and slowly braise in a 325f oven until tender for approximately 2 hours. Remove from the pan when fork tender, allow to rest for 10 minutes before slicing.
*Hint- you may degrease the braising liquid and baste it over the belly with a brush and then finish under a broiler to crisp up the top surface for a minute or so if desired.
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