Pan-Roasted Pork Belly with Rice & Sofrito

Ingredients

• 2 lb pork belly, skin-on
• 1 large onion, yellow
• 4 cloves garlic cloves
• 2 cups white rice
• 4 cups chicken broth
• 1 to taste salt and pepper

Instructions

1. 1

   Pat the pork belly dry with paper towels, removing all moisture from the skin. This helps the skin crisp up when pan-fried.

2. 2

   Cut the pork belly into four equal pieces roughly 2 inches by 3 inches, each with skin attached. Score the skin lightly with a knife in a crosshatch pattern.

3. 3

   Dice the onion into 1/4-inch cubes by cutting it in half lengthwise, then making vertical slices, then crosswise slices. Set aside.

4. 4

   Mince the garlic until pieces are smaller than a grain of rice, about pencil-tip dots in size. Set aside.

5. 5

   Place a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, lay the pork belly pieces skin-side down in a single layer. Do not move them.

6. 6

   Cook without stirring until the skin is deep golden brown and crispy, about 10–12 minutes. You'll hear a steady sizzle and smell the rendered pork fat.

7. 7

   Flip each pork piece over using tongs. Cook the underside for 3 more minutes, until lightly browned, then remove the pork to a clean plate.

8. 8

   Pour off all but 3 tablespoons of the rendered pork fat from the pot. Leave the pot on medium-high heat.

9. 9

   Add the diced onion to the hot fat and stir constantly for 2 minutes, scraping up any browned bits stuck to the bottom of the pot.

10. 10

    Stir in the minced garlic and cook for 30 seconds until the mixture smells strongly fragrant, then add the rice and stir to coat with fat.

11. 11

    Pour in the chicken broth and stir once. Bring the liquid to a boil over medium-high heat, watching for large bubbles breaking the surface.

12. 12

    Return the pork belly pieces to the pot, laying them skin-side up on top of the rice. Reduce heat to low, cover the pot with a tight-fitting lid.

13. 13

    Simmer covered for 15 minutes. The rice should absorb the liquid and become tender, and you should hear no liquid bubbling.

14. 14

    Remove the lid and check the rice—grains should be fluffy and separate. If liquid remains, simmer uncovered for 2 more minutes.

15. 15

    Taste the rice and adjust salt and pepper as needed. Divide the rice among four shallow bowls, setting one pork belly piece skin-side up on top of each.

Tools you’ll need

• large heavy-bottomed pot or Dutch oven (5-quart minimum)
• cutting board
• chef's knife
• paper towels
• tongs
• wooden spoon
• measuring cups
• lid that fits the pot

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