3 Day Pork Belly with Onion Marmalade

Pork belly is my thing, well it has been since I first tried it a couple of years ago in Dallas. But even before that I’d become obsessed with trying it. You can blame Richard Blais who made it so often on Top Chef that I just had to try it. Talking about Top Chef, I love Padma Lakshmi. I could go on and on about her, but let’s just focus on the pork belly. I have tried making numerous pork belly recipes and everytime I now have a party I make a different recipe. There are a number of recipes on this blog. I’m actually so obsessed with pork belly that I’m about to launch a separate blog just about pork belly.

A couple of weeks ago I had about 30 people over for a party. I really wanted to make a special pork belly recipe. I found what looked like a great recipe on epicurious. It required alot of planning because its a multi-staged multi-day recipe but simple and so worth it. On the morning of the party at around 6am I felt like it needed some sweetness so I created the onion marmalade recipe, having never made it before. This really added to the pork belly, making a great complement. The sweetness and slight chili kick of the marmalade really made the whole pork belly recipe work. I actually think this was the best pork belly I have ever made, and I’ve made quite a few!

Pork Belly Ingredients:
– 6 lbs pork belly
– 2 quarts chicken stock
– 2 cups cure mix

Cure Mix Ingredients:
– 1/4 cup fennel seeds
– 1/4 cup cumin seeds
– 2 tablespoons coriander seeds
– 8 teaspoons black peppercorns
– 4 pieces star anise
– 4 pieces cinnamon stick
– 2 teaspoons white peppercorns
– 4 teaspoons whole cloves
– 4 tablespoons ground coriander
– 1 cup salt
– 2/3 cup sugar

Onion Marmalade Ingredients:
– 1/4 olive oil
– 6 cups thinly sliced red onions
– 1/2 teaspoon dried crushed red chillis
– 1 cup brown sugar
– 1/2 cup sherry
– 1/4 cup vinegar
– 1/4 cup apple juice
– 1/4 cup balsamic vinegar
– salta nd pepper to taste


To make the cure mix, blend all the solid ingredients in a coffee grinder and mix with the salt and sugar.

Rub the pork belly with the dry cure and refrigerate for 3 days. On day 3 rinse the pork belly and place in a casserole pan. Cover the pork belly with the chicken stock. Make sure it’s completely covered. Preheat the oven to 200 degrees F. Cover the pot and place in oven overnight for 7 hours.

Remove the pork belly from the braising liquid and drain. About 45 minutes before serving place the pork belly in a 375 degree oven for roughly 45 minutes or until the skin is crunchy. Cut and serve with onion marmalade on the side.

For the onion marmalade, heat oil in a large pot over medium heat. Add onions and chili. Cover and cook until onions are tender, stirring occasionally, about 15 minutes. Add the sugar, vinegar, sherry, balsamic vinegar and apple juice. Cook uncovered until onions are very tender and mixture is thick. Season with salt and pepper. Serve warm. You can make this 1-2 days ahead and just reheat to serve.

One Response to “3 Day Pork Belly with Onion Marmalade”

  1. Would love to learn more ways to cook pork belly. Please share info especially if u have any on the grill. Pat

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