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Brined and Braised Pork Belly and Ribs Recipe

Name: Brined and Braised Pork Belly and Ribs
Total time: 3 h
Yield: 8
Ingredients: 1 1/3 cup sugar; 1 1/3 cup kosher salt; 1/2 cup black peppercorns; 1/2 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 1/4 pounds red turnips, cut into half-moons; 1 pound Tuscan kale, thinly sliced; Salt and pepper to taste

NYT Cooking

Ingredients

1 1/3 cup sugar

1 1/3 cup kosher salt

1/2 cup black peppercorns

1/2 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 1/4 pounds red turnips, cut into half-moons

1 pound Tuscan kale, thinly sliced

Salt and pepper to taste

Method

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.

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