Ingredients

Makes 8 servings

　　1/2 pork belly (approximately 6 lbs)

　　2 cups cure mix

　　2 quarts rich chicken stock (water can be substituted)

　　

Step 1

Rub the pork belly with the dry cure and refrigerate for 3 days.

　　

Step 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.

　　

Step 3

Cover belly with rich chicken stock and cover pan. Place in oven and cook overnight, about 7 hours.

　　

Step 4

Remove belly from braising liquid, drain, and cut into serving pieces. To serve, sear the fat side of the belly until crispy.