Belly: Braised

Pork belly, also known as sidemeat, is good for more than bacon.  Here is a high-end gourmet option, popular among professional chefs, that is both delicious and childishly simple.  We make this almost as often as we make bacon.

This is a 2.5 pound piece of belly - enough to serve 8 people.
A family of 4 could eat heartily from a 1.5 - 2 pound piece, with leftovers.  

Place an empty cast iron skillet on the stove top over medium heat.  When the skillet is hot, put you piece of belly in, skin side down, and sear it.  Turn the belly over and sear the other side (the skin is on top now, which will be important later).  Pour in enough chicken broth to come halfway up the sides of the piece of belly (about 2 - 3 cups of broth).

Cook uncovered at 350 degrees F for 1 1/2 hours if your piece of belly is under 2 pounds, or for 2 hours if your piece of belly is over 2 pounds.

When the belly is done, it is time to peel off the skin, which is why you cooked it with the skin side up.  There is a layer of fat underneath the skin that will allow it to peel easily, with encouragement from a knife and fork.  Once the skin is peeled, dice the belly using two steak knives. 

This is delicious as a Mexican feast with rice, guacamole, sour cream, salsa, and cheese.  It is also lovely with pintos and cornbread in the fall.  Try using it as the meat with your favorite meals and see what you think.

Anne Marie