Sautéed Fresh Pork Belly Strips

Sautéed Fresh Pork Belly Strips

Hear ye, hear ye! This juicy, mouthwatering dish—often referred to as "fresh bacon" or "pork belly"—was crowned 'GQ' magazine's favorite meat dish of the year, after an intense debate. Whether you choose to call it by one name or the other, one thing's for certain: it's pure, carnivorous bliss!

Now, here's a little insider secret: when you pick up that piece of pork belly, make sure the butcher leaves the skin on for added texture and flavor.

Yield: 4 ravenous stomachs

Ingredients (9)

• 1 tablespoon peanut oil
• A generous pinch of kosher salt and freshly cracked pepper
• 2 lbs pork belly, skin-on
• 1 onion, peeled and rough-chopped
• 2 carrots, peeled and rough-chopped
• 2 celery stalks, peeled and rough-chopped
• 1 leek, white part only, trimmed and chopped
• 2 garlic cloves, peeled
• Approximately 3 cups of brown chicken stock

Instructions

1. Crank up that oven to 350°F. Heat the oil in a large oven-safe skillet over medium heat until the oil sizzles like sin. Season the pork with salt and pepper, then sear it up, skin-side down, in the hot skillet for about 15 minutes, until the skin turns a golden, crackling brown. Transfer the pork to a plate to rest.
2. Drain out all but about 2 tablespoons of fat from the skillet. Add the onion, carrots, celery, leek, and garlic. Cook them low and slow, stirring occasionally, until they become tender and begin to brown, which usually takes around 20 minutes. Reunite the pork with its vegetable family, fat-side up, in the skillet, and pour in about 2 cups of stock until it surrounds the meat but doesn't drown it. Bring the stock to a simmer, then transfer the skillet into the preheated oven. Allow the pork to braise, uncovered, for 1 hour, then add another cup of stock. Continue cooking until the pork is tender enough to slice with a fork, which usually takes another 1 to 1.5 hours.
3. Let the pork cool in its braising liquid. Carefully remove the pork from the liquid and gently pry off and discard the skin (use a knife to help if any pieces refuse to budge). Score the fat with crosshatch incisions, then cut the pork into 4 equal pieces.
4. Raise the oven heat to 400°F. Drain the braising liquid, discarding the solids. Return the liquid to the skillet, bring it to a simmer, and skim off any excess fat. Re-add the pork, fat-side up, to the skillet. Transfer the skillet to the oven and cook, without baste, until the pork is heated through and the fat develops a golden, crispy crust, which usually takes about 20 minutes. Serve the pork in a shallow bowl, with a touch of the braising liquid to moisten it.

Reprinted with the kind permission of Clarkson Potter/Publishers. Copyright © 2000 by Tom Colicchio.

Beverage Pairing:Cambria Julia's Vineyard Pinot Noir, California. Pork and Pinot: it's a timeless duo. The leek, carrot, and onion in this dish give off a hint of sweetness, which is best echoed by choosing a Pinot Noir from California, where the fruitiness is slightly sweeter than in Pinots from France or New Zealand.

Enrichment Data:Tom Colicchio is a well-known culinary star, known for his work as a judge on 'Top Chef.' However, it seems there's no direct evidence that 'GQ' magazine officially awarded his 'Braised Fresh "Bacon"' recipe the title of their favorite meat dish of the year. If such a recipe exists, it might have been featured in 'GQ's publications or online content, but specifics aren't available here.

If you're on the hunt for recipes from Tom Colicchio or similar culinary geniuses, you might want to peruse their published cookbooks or articles in culinary magazines. Here's a recipe that shares the same spirit as 'Braised Fresh "Bacon"':

Braised Pork Belly Recipe

Ingredients:

• 1 lb pork belly
• 2 tablespoons olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup stock (chicken or pork)
• 1 cup red wine
• 1 tablespoon brown sugar
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 300°F (150°C).
2. Season the pork belly with salt, pepper, and thyme.
3. Heat the olive oil in a large Dutch oven over medium heat.
4. Sear the pork belly until browned on all sides.
5. Add the sliced onion to the pot and cook until softened.
6. Add garlic and cook for 1 minute.
7. Pour in stock, red wine, and brown sugar.
8. Cover and transfer to the oven. Braise for 2-3 hours, or until tender.
9. Serve with the braising liquid spooned over the top.

Enjoy this tasty variation on what might be considered a 'fresh bacon' dish. For exact 'GQ' recipes, checking their official publications or site would be wise.

1. Tom Colicchio's 'Braised Fresh "Bacon"' recipe, initially crowned as 'GQ' magazine's favorite meat dish of the year, features pork belly and yields 4 servings.
2. The nutritional values for this dish are not explicitly mentioned, but it primarily contains proteins and vegetables, with quantities of pork, onion, carrots, celery, leek, and garlic.
3. This uncategorized recipe includes instructions for cooking the pork belly, such as searing it, braising it, and finishing it off in the oven to achieve a golden, crispy crust.
4. When making this recipe, it's essential to give credit to Tom Colicchio and the publisher Clarkson Potter for the original recipe, as it was reprinted with permission.

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