Braised Pork Belly with Spring Vegetables Class Page

April 27
Chef Tyler
Cook time: 120
Servings: 4
Difficulty: Intermediate

Members only

Before you start

  1. The Night Before Cooking: Take the pork belly out of the packaging and pat dry with paper towels. Rub with the kosher salt, brown sugar, and black pepper. Transfer to a plate or dish, wrap with plastic wrap, and place in your fridge to marinate overnight.
  2. 1½ Hours Before Cooking: Preheat your oven to 300F. Remove the pork belly from your fridge. Rinse the pork belly to remove the excess cure and pat dry with paper towels. Tightly wrap the pork belly in two layers of aluminum foil (the double layer ensures a tight fit). Place onto a sheet tray and transfer to your oven to cook for 1 hour before cooking!

What you'll learn

  • Learn how to cure and braise pork belly
  • Master the technique of perfectly glazed spring vegetables
  • Hone your sauce skills and develop your seasoning

Mise En Place

Large Bowl
Chopping Board
Saute Pan
Large Pot with Lid