We have tried this with the original rub and the result was very commendable. Yet, my next time will experiment with less exotic rum, something less cinnamony..
Plan to marinate for at least 3 days, then slow roast at least 7 hours, the you can refrigerate or grill immediately. Much work, but excellent result.
- 1/2 pork belly (approximately 6 lbs)
- 2 cups Blue Hill at Stone Barns Cure Mix
- 2 quarts rich chicken stock (water can be substituted)
- If you are patient, take off the skin – it comes off easily after cooking, but I would think the rub does not get into the meat as readily with the skin on
- Rub the pork belly with the dry cure, place in a glass dish, cover and refrigerate for 3 days.
- On day 3, rinse the pork belly and place in a casserole pan as close to the size of the belly as possible.
- Preheat the oven to 200°F.
- Cover belly with rich chicken stock and cover pan.
- Place in oven and cook overnight, about 7 hours. NOT LESS
- Remove belly from braising liquid, drain. At this point it can go into the fridge for use over next few days.
- Cut into serving pieces.
To serve, sear the fat side of the belly until crispy – we do it on the bbq, searing all sides of each piece.