My take on JSix’s braised pork belly with stone fruit mostarda is comfort food to the max! Enjoy with some indulgent potato puree for a cozy night in.
5 from 1 vote
Print

Braised Pork Belly with Stone Fruit Mostarda

My take on JSix’s braised pork belly with stone fruit mostarda is comfort food to the max! Enjoy with some indulgent potato puree for a cozy night in.

Course Main Dish
Cuisine American
Keyword braised pork belly, stone fruit mostarda
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 4 people
Calories 3907 kcal
Author ijustmakesandwiches

Ingredients

Pork Belly

  • 2 # pork belly scored
  • 1 shallot rough chop
  • 4 cloves garlic rough chop
  • 1 carrot peeled and rough chop
  • 2 bay leaves
  • 1 cinnamon stick
  • 4 star anise
  • 3 sprigs of thyme
  • 1 cup apple juice

Pickled Mustard Seeds

  • 4 ounces yellow mustard seeds
  • ½ cup water
  • ½ cup distilled vinegar
  • 2 tablespoons sugar
  • Pinch salt

Mostarda

  • 3 each red plums sliced 1/2” thick
  • 2 each yellow peaches sliced ½” thick
  • 3 each apricots sliced ½” thick
  • 2 each nectarines sliced ½” thick
  • 1/3 cup pickled mustard seeds drained and rinsed
  • ¼ cup honey
  • 1 cinnamon stick
  • 1 bay leaf
  • 3 whole cloves
  • 1 pint reserved pork belly braising liquid.

Assembling

  • 2 # braised pork belly
  • 4 cups stone fruit mostarda

Instructions

Pork Belly

  1. Preheat the oven to 300 degrees. Bring a large, oven-safe, skillet to heat over a medium-high heat burner and cover the bottom in a light layer of olive oil.
  2. Sear the pork belly on all sides, about 2 minutes per side. Place on a plate to rest.
  3. Saute the carrots, shallot, and garlic until translucent. Add the rest of the aromatics to the pan. Place the pork belly in the pan as well and deglaze the pan with the apple juice.
    My take on J-Six’s braised pork belly with stone fruit mostarda is comfort food to the max! Enjoy with some indulgent potato puree for a cozy night in.
  4. Cover the skillet with plastic wrap, to create a seal for the juices to steam. Then cover the plastic wrap with foil. Braise in the oven for about 3-4 hours, until the belly is tender.
    My take on J-Six’s braised pork belly with stone fruit mostarda is comfort food to the max! Enjoy with some indulgent potato puree for a cozy night in.
  5. Remove the belly from the braise and let cool. Strain the braising liquid and discard the aromatics.

Pickled Mustard Seeds

  1. Bring water, vinegar, sugar, and salt to boil.
  2. Pour over mustard seeds in a shatter-proof container. Cover with lid and allow to sit out at room temperature for 2 days.
    My take on J-Six’s braised pork belly with stone fruit mostarda is comfort food to the max! Enjoy with some indulgent potato puree for a cozy night in.

Mostarda

  1. Add stone fruit and honey to a large sauce pot. Sauté until juices begin to release.
    My take on J-Six’s braised pork belly with stone fruit mostarda is comfort food to the max! Enjoy with some indulgent potato puree for a cozy night in.
  2. Add aromatics, in a cheesecloth baggy, to the stone fruit.
  3. As the stone fruit beings to cook and juices become thick, add a little of the braising liquid to the mostarda. Stir and reduce.
  4. Drain and rinse the pickled yellow mustard seeds and add them to the mostarda. Mix until combined.
    My take on J-Six’s braised pork belly with stone fruit mostarda is comfort food to the max! Enjoy with some indulgent potato puree for a cozy night in.

Assembling

  1. Cut the pork belly into 4 even sized portions. Preheat the oven to 350 degrees and heat a large skillet over medium high heat.
    My take on J-Six’s braised pork belly with stone fruit mostarda is comfort food to the max! Enjoy with some indulgent potato puree for a cozy night in.
  2. Warm some oil in the pan and place the pork belly in the pan, fat cap down. Render the fat for about 5 minutes.
  3. Spoon over the pork some of the mostarda and turn off the stove heat. Place in the oven, uncovered for about 10 minutes, or until the sauce becomes sticky.
    My take on J-Six’s braised pork belly with stone fruit mostarda is comfort food to the max! Enjoy with some indulgent potato puree for a cozy night in.
  4. Remove from oven and enjoy.

Recipe Notes

I like to braise my pork belly one day before serving so that the fat re solidifies and is able to render without creating a mess.

Nutrition Facts
Braised Pork Belly with Stone Fruit Mostarda
Amount Per Serving (5 #)
Calories 3907 Calories from Fat 3339
% Daily Value*
Total Fat 371g 571%
Saturated Fat 132g 660%
Cholesterol 489mg 163%
Sodium 239mg 10%
Potassium 2067mg 59%
Total Carbohydrates 67g 22%
Dietary Fiber 8g 32%
Sugars 51g
Protein 73g 146%
Vitamin A 75.4%
Vitamin C 28.2%
Calcium 16.4%
Iron 42.1%
* Percent Daily Values are based on a 2000 calorie diet.