recipe courtesy of Chef Ryan Swarthout, Robert’s Restaurant, Paso Robles, CA
- 1 slab of unsmoked and uncured bacon (pork belly)
- 1 yellow onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 cup J. Lohr Tower Road Petite Sirah
- 4 cups beef stock
- Pork Belly Sauce
- 2 Tbsp soy sauce
- 1 Tbsp brown sugar
- 1 pinch chili flakes
- 1 tsp lemon juice
- 1 cup braising liquid
Preheat oven to 375°F. Heat 1 Tbsp olive oil over medium-high heat in a straight-side sauté pan. Season both sides of the pork belly with salt and black pepper. Brown both sides in the heated pan, about 5 to 7 minutes. Remove pork belly and set aside. Add the chopped onion, carrot, and celery to the pan and sauté until tender. Deglaze pan with the J. Lohr Petite Sirah and reduce by half. Add the pork belly and the beef stock. Cover with a lid, place in the oven and braise for 3 hours.
Remove pork belly after cooking. Set aside and strain the braising liquid. Skim and discard any excess fat and reserve remaining liquid for sauce. When the pork belly is cool enough to handle, cut into 6 equal portions. Heat 2 Tbsp of olive oil over medium-high heat. Work in batches. Add the pork belly to the hot pan and crisp on each side about 5 minutes. Place the crispy pork belly on a serving platter and keep warm. In a separate pan, add all the ingredients for the sauce and bring to a boil. Reduce sauce until thick, and serve over the pork belly.
Enjoy with a glass of J. Lohr Tower Road Petite Sirah!