We first heard about pork belly from Forrest, a wonderful friend from the panhandle of Florida. He is a BBQ champ who knows his meat (he is a USDA inspector) and enjoys catering for large groups using his Dutch ovens. He told us that pork belly is one of his favorite cuts of pork to cook because it is so tender and juicy. Forrest is in good company – Bon Appetit describes pork belly as a favorite of chef’s because of its “incomparably rich texture and complex flavors.” And it is the cut of meat that is cured to make bacon. No wonder everyone loves it!
Thanks to Forrest, we had to make pork belly in our outdoor kitchen. I can’t believe we have never made it before! 
I’m so glad Forrest inspired us to pick up a pork belly and prepare this recipe. My fork cut through the pork like it was butter. 
And the sauce…. a perfect partner for the pork. Yummy! The sauce is surprisingly subtle and rich, thanks to the flavors of fennel and cardamom that simmer in white wine and chicken stock. 
Thank you Forrest for introducing us to pork belly and to Gordon Ramsey for inspiring us to use new flavors and spices to make this super easy dish.
- 5 1/2 pounds pork belly
- Kosher salt
- ground pepper
- canola oil
- 2 fennel bulbs with greens roughly chopped
- 5 garlic cloves peeled and smashed
- 5-6 star anise pods, whole
- 3-4 bay leaves
- 2 tablespoons whole cardamom pods crushed under the flat edge of a knife
- 3-4 tablespoons whole fennel seeds
- 1 bottle white wine we used about 3/4s of the bottle
- 3-4 cups chicken stock
- 2 tablespoons whole grain mustard
- Fire up a chimney of charcoal.
- Score the fat-side of the pork belly by drawing the tip of a sharp knife across the fat to create a diamond pattern. The knife cut should be about 1/4 of an inch deep and only cut through the fat, not the pork. Sprinkle both sides of the pork with Kosher salt and ground pepper.
- Make a solid pile of hot charcoal that is about 16 inches in diameter. Place a lid stand over the charcoal. Place a 14-inch camp Dutch oven on the lid stand over the hot charcoal. Add enough oil to cover the bottom of the oven with a thin layer. Sear the fat-side of the pork belly for several minutes, until the fat renders and turns golden brown, then flip and sear the other side. Remove and set pork belly on a plate.
- Add chopped fennel and sauté for several minutes, then add garlic for another minute. Add star anise, bay leaves, and crushed cardamon pods.
- Place seared pork belly on top of the fennel mixture with the fat-side up.
- Sprinkle fennel seeds on top.
- Pour white wine into the bottom of the oven. Let simmer for several minutes until reduced by about half.
- Pour chicken stock into the bottom of the oven until the liquid comes half way up the meat but does not cover the fat.
- When the wine and chicken stock come to a boil, cover oven with lid.
- Make a ring of 11 hot coals to fit underneath the oven and place oven over the ring. Add 18 hot charcoals around the rim of the lid. Let the pork belly braise for about 2 hours. Replace the charcoal as needed to maintain 350-degree Fahrenheit throughout the braising process. Remove from heat when internal temperature of the pork is over 165 and the pork is fork tender.
- Remove the pork from the oven and place on a cutting board to rest. Using a slotted spoon, remove and discard the fennel and spices. Pour remaining liquid into a glass bowl or measuring cup. Let the liquid sit for several minutes to allow the fat to rise to the top. Using a spoon, skim the fat off. Whisk in mustard. Slice the pork and serve with sauce. Enjoy!
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