Ingredients
- 1 ⅓ cup sugar
- 1 ⅓ cup kosher salt
- ½ cup black peppercorns
- ½ cup allspice berries
- 4 pounds pork belly, with ribs
- 1 rack pork ribs
- 4 to 5 cups chicken broth
- 2 tablespoons butter
- 2 tablespoons dark brown sugar
- 2 pinches kosher salt
- 1 ¼ pounds red turnips, cut into half-moons
- 1 pound Tuscan kale, thinly sliced
- Salt and pepper to taste
- Nutritional Information
Nutritional analysis per serving (8 servings)
1509 calories; 129 grams fat; 47 grams saturated fat; 0 grams trans fat; 58 grams monounsaturated fat; 14 grams polyunsaturated fat; 59 grams carbohydrates; 6 grams dietary fiber; 42 grams sugars; 30 grams protein; 185 milligrams cholesterol; 3278 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 8
Preparation
- In a large container combine the sugar, salt, black peppercorns, allspice berries and 2 gallons water. Add the belly and ribs. Refrigerate 24 hours.
- Preheat the oven to 300 degrees. Remove the pork from the brine. Reserve spices. Cut the ribs from the pork belly and each rib from the rib rack. Remove sinew.
- Place ribs and spices in a large roasting pan. Set the belly, skin side up, on top. Pour enough broth to half cover the pork. Cover the pan with parchment and foil. Braise until a meat thermometer reads 160 degrees, about 2 hours. Let cool completely. Cut into 2- to 3-inch squares.
- When ready to serve, preheat the oven to 375 degrees. Put belly squares and ribs on a baking pan. In a small saucepan heat butter, brown sugar, 1 cup braising liquid and kosher salt. Pour the sauce over the pork and heat in the oven, basting regularly, until warmed through, 15 minutes.
- Meanwhile, in a sauté pan bring 1 cups of the braising liquid to a boil. Add the turnips and kale and braise, uncovered, until just tender. Season with salt and pepper. Onto each of 8 plates, place a rib, pork belly and some vegetables and top with a few spoonfuls of the brown-sugar sauce.
Dining and Cooking