Slow-Roasted Crispy Pork Belly

2 lb pork belly with skin on , NOT SCORED. Look for 1.2 to 1.6" thick, even thickness with flat, unwrinkled skin, preferably not vac-packed

1 ½ tsp olive oil , divided

½ tsp ground fennel seeds , optional

1 tsp kosher salt (or 7/8 tsp table salt), divided

¼ tsp black pepper

¼ tsp garlic powder

subheading: Vermouth Jus for Serving:

2 tbsp unsalted butter

1 shallot, thinly sliced

3 tbsp dry vermouth

2 cups homemade beef stock

2 tbsp cream

⅛ tsp salt , kosher/cooking

⅛ tsp black pepper , finely ground

Melt butter in a skillet over medium low heat. Add shallot and cook for 4 to 5 minutes, until softened, but not colored. Add the vermouth and turn the heat up to medium-high. Let it simmer, scraping the base of the pan to dissolve any stuck caramelized bits into the liquid, until the liquid is almost totally evaporated.

Add beef stock and let it simmer for 6 to 7 minutes until it reduces by ¾ (exact time will differ depending on stove strength and pan size). Add the cream and simmer for a further 4 minutes or until it changes from a pale cream colour to a medium brown colour.

Season with salt and pepper, and taste. If it tastes a bit thin, continue to reduce. Strain sauce through a fine mesh strainer into a bowl. If you have much more than 3.5 oz jus once strained, then return to pan and simmer on low for a bit longer. (Be sure to use a rubber spatula so you don’t waste a drop!).

Serve the Jus sparingly (1.5 tbsp - 2 tbsp per svg-). Restaurants will typically serve it already poured with the meat, rather than a jug for people to serve themselves. Drizzle it on the plate around or on protein using a spoon (pan seared or roast slices).

subheading: Honey Mustard Sauce:

Mix together ⅓ cup mayonnaise, 2 tbsp dijon mustard, 2 tbsp honey, 1 to 2 tsp lemon juice, salt and pepper. Also drizzle around meat as a dipping sauce instead of as a gravy.

Note: Ingredients may have been altered from the original.

Directions at recipetineats.com

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