Ingredients
- 1/2 meaty pork belly, up to 5 lb., fat trimmed to 1/4 inch on skin side
- 3 garlic cloves, minced
- 2 tsp. pink salt
- 1/4 cup plus 1 Tbs. kosher salt
- 1 Tbs. plus 2 tsp. firmly packed light brown sugar
- 5 Tbs. plus 1 tsp. coarsely ground peppercorns
- 1 piece long pepper
- 1 Tbs. plus 1 tsp. juniper berries
- 5 bay leaves
- 3 1/2 tsp. freshly grated nutmeg
- 6 fresh thyme sprigs
- ;
- 1/2 cup diced pancetta (1/4-inch dice)
- 1/2 yellow onion, cut into 1/4-inch dice
- 2 celery stalks, cut into 1/4-inch dice
- 2 carrots, peeled and cut into 1/4-inch dice
- 2 cups blanched and roasted chestnuts, plus chopped chestnuts for garnish
- 4 cups chicken stock
- 1 bouquet garni tied with twine
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. unsalted butter
- 1/2 large shallot, finely chopped
- 4 oz. wild mushrooms, such as chanterelle, black trumpet or porcini, roughly chopped if large
- 1/2 tsp. fresh thyme leaves
- Celery leaves for garnish
Description
You Will Have Some Crispy Pork Belly Left Over. Store In An Airtight Container In The Refrigerator For Up To 1 Week.
Williams-Sonoma
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