Tender Pork Belly with Parsnips and Rice

I came across pork belly at Aldi's. It was a small portion. Many things can be done with pork belly. The original though was to do pork belly with beans soup. When I started to read recipe's they all sounded very involved and I didn't feel like spending hours on things. So I  decided to forgot all about the beans. 
This is what I came up with:
  • 1 lbs pork belly cut into bite size pieces
  • 1 cup of celery chopped
  • 1 medium onion coarsly chopped
  • 3/4 cup of white wine or champagne (Aldi has some great one to awesome prices)
  • 4 tbsp of Famous Dave's Sweet and Zesty BBQ sauce
  • 2 cups of beef broth 
  • 1 parsnip peeled and cut into bite size pieces
  • 2 tbsp of veggie oil.
  • 1.5tsp of smoked paprika
  • 2 tsp of ground allspice 
  • Salt and pepper to taste
In a Dutch Oven heat the oil. Add the celery, parsnip and onion and cook for about 5 minutes. The onions should start to get translucent. Remove all from the DO onto a plate. Add the pork belly and let it get color from all sides. Takes about 10 minutes. Deglaze the pot with either the wine or the champagne. Add everything else back. Bring to a boil, turn down the heat. Simmer for about 2.5 hours. Keep an eye on the liquid level. Add more broth or water if it is to low.
After 2.5h turn the heat up and thicken with a a starch/water mix to the desired level.
Serve with rice.
-Mahlzeit-

2024-01-20







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