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ingredients: '1/2 pork belly (approximately 6 lbs)', '2 cups', '2 quarts rich chicken stock (water can be substituted)',<sep> directions: '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 as close to the size of the belly as possible. Preheat the oven to 200F.', 'Cover belly with rich chicken stock and cover pan. Place in oven and cook overnight, about 7 hours.', 'Remove belly from braising liquid, drain, and cut into serving pieces. To serve, sear the fat side of the belly until crispy.'
Dan Barber'S Pork Belly