This recipe is quite simple but the end result is a game-changer! No grilling required, just the stovetop for this one!
Candied pork belly that tastes like raisins/grape jelly. You won’t be upset about trying this out.
————
Recipe:
2-3 lbs pork belly with skin removed
1-2 tbsp kosher salt (e.g., SaltWorks Pacific Blue Flake Sea Salt –
2 cups sugar
2 cups full-bodied red wine (I used Cabernet Sauvignon but you could use Malbec or something else)
Instructions:
Cut the pork belly into 1″x1″ cubes
Place it into deep sided pot or dutch oven
Salt all sides of the pork belly
In another saucepan, combine 2 c sugar and 2 c wine and simmer until sugar is resolved and mixture starts to reduce (10-15 min)
Pour mixture over pork belly and set stove to medium-high heat and simmer for approx. 30 min (keep an eye so it doesn’t boil over or you’ll have a sticky candied mess – trust me!)
Once fat has rendered and pork has reached minimum internal temperature of 165º, strain out pork onto a baking sheet with drying rack to cool.
Enjoy!
————
Gear used:
Camera:
Tripod:
Social:
Instagram:
Twitter:
Facebook:
Pinterest:
Use code YT10 for 10% off your first order!