👨‍🍳 Instruktioner

1. 1

   Preheat oven to 160°C (320°F).

   💡 Proffstips: Ensure oven is fully preheated before placing the pork.
2. 2

   Pat the pork belly dry with paper towels and season generously with salt and pepper, rubbing into the scored skin.

   💡 Proffstips: Drying the skin is crucial for achieving crispy crackling.
3. 3

   Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the pork belly, skin-side down, until golden brown and crackling begins to form, about 5-7 minutes.

   💡 Proffstips: Don't overcrowd the pan; sear in batches if necessary.
4. 4

   Remove pork belly from the pot and set aside. Add chopped onions to the pot and sauté until softened, about 5 minutes.

5. 5

   Add minced garlic and cook for another minute until fragrant.

6. 6

   Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.

7. 7

   Return the pork belly to the pot, skin-side up. Add the prunes, bay leaves, thyme sprigs, and pour in the broth. The liquid should come about halfway up the sides of the pork.

   💡 Proffstips: Ensure the skin remains above the liquid for crisping.
8. 8

   Cover the pot tightly with a lid or aluminum foil and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the pork is very tender.

   💡 Proffstips: Check liquid levels occasionally and add more broth if needed.
9. 9

   Remove the lid for the last 30 minutes of cooking to allow the skin to crisp up further. If it's not crackling enough, you can increase the oven temperature to 200°C (400°F) for the final 15-20 minutes, watching carefully to prevent burning.

   💡 Proffstips: Use the broiler setting cautiously if needed for extra crisping.
10. 10

    Once cooked, remove the pork belly from the pot and let it rest for 10-15 minutes before carving. Skim any excess fat from the braising liquid. Serve the pork belly with the prune sauce.