Served at the 2020 Wild Bacon Wine Trail, Stone Hill Winery
5 lb. Pork Belly, leave whole or cut into squares depending on your braising pot
4 qts. chicken stock or pork stock
1 bottle Stone Hill Concord wine
4 carrots, julienned
2 onions, julienned
6 celery stalks, julienned
4 Thai Chilis, chopped
4 garlic cloves, smashed
2 ginger roots, peeled and chopped
4 Bay leaves
10 black peppercorns
1 cup Gochujang Paste
- Rub pork belly with Gochujang paste and let sit in the fridge overnight
- Preheat oven to 350°F
- Sear pork belly in a braising pot on all sides – if you must cut them into squares, work in batches to get an even sear on all pieces
- Add onions and caramelize, and then add chilis and ginger root
- Once onion, chilis and ginger root have caramelized, add carrots, celery and garlic to caramelize as well
- Deglaze with wine and reduce by half
- Add pork belly, stock and then bring to a simmer
- Add bay leaves and peppercorns, cover, then cook in the oven for 3 1/2-4 hours
- Once pork belly is fork-tender, remove from the oven, and let sit in the liquid to cool down
Gochujang Glaze
1 cup Gochujang Paste
1/2 cup braising liquid
2 tbsp brown sugar
- Add everything into a pot, bring to a simmer and reduce by 3/4
Serve with Stone Hill Steinberg White
