Recipe: Dry-Cured Pork Belly

Kristen Frederickson

Kristen Frederickson › What part of liv­ing bliss­fully in New York and own­ing an art gallery ...


It may be hard to find a whole pork belly roast in your area. If you can get only slices, my friend Katie has had enormous success dry-curing it and then barbecuing it on the grill. Although this recipe works just as well with a whole roast.

Katie uses Blue Hill at Stone Barns‘ recipe for a cure mix. She often serves the pork belly with angel hair pasta, olive oil and chillies, as a side.

Blue Hill at Stone Barns Cure Mix

1/4 cup fennel seeds

1/4 cup cumin seeds

2 tablespoons coriander seeds

8 teaspoons black peppercorns

4 pieces star anise

4 pieces cinnamon stick

2 teaspoons white peppercorns

4 teaspoons whole cloves

4 tablespoons ground coriander

1 cup salt

2/3 cup sugar

Katie's Dry-Cured & Barbecued Pork Belly

Blue Hill at Stone Barns Cure Mix, prepared

1 6-lb pork belly roast (whole or sliced)

Chicken stock, enough to cover the roast


For Mix:

In a coffee grinder or food processor, grind the fennel seeds, cumin seeds, coriander seeds, black peppercorns, star anise, cinnamon stick, white peppercorns and whole cloves. Transfer to a bowl and stir in the ground coriander, sugar and salt.

For Pork Belly:

Prepare the cure mix and then bury your pork belly in the cure, cover completely and refrigerate for 3 days.

After 3 days, rinse the pork belly, cover with rich chicken stock and braise at 200 F for 7 hours (overnight is good).

Remove from cooking liquid, completely dry the pork belly.

Cut into desired serving sizes and sear on all sides.

What is your favorite way to prepare pork belly?

THE RECIPE SOURCE: Katie Fleschler is Kristen’s sorority sister in their misspent youth and a mom of 3 who is fascinated by the chemistry of cooking.

Photo Credit: Avery Curran

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