Caramel Red Wine Pork Belly


Caramel Red Wine Pork Belly

Confident in the kitchen? Try this recipe and show off your finesse.

PREP TIME: 2 days COOK TIME: 30 mins SERVES: 4


  • 2 lb skinless Pork Belly

  • 1/4 cup Kosher salt

  • 1/4 cup brown sugar

  • 1/4 cup white sugar

  • 1 tsp smoked paprika

  • 1/4 tsp cayenne

  • 1 cup orange juice

  • 3/4 cup Pinot Noir / red wine

  • 3/4 cup sugar


1. Score fatty side of pork belly using shallow cuts and a sharp knife in diagonal lines to create a crosshatch pattern. Mix salt, brown sugar, white sugar, smoked paprika and cayenne and thoroughly rub all over pork belly. Wrap tightly in plastic wrap or zipper bag and refrigerate overnight.

2. Preheat oven to 400°F. Unwrap pork, rinse and pat very dry. Place belly in shallow roasting pan with orange juice.

3. Roast for 45 mins at 400°F, then decrease temperature to 325°F and roast for another 45-60 minutes. Remove, let cool to room temperature then cover and chill until firm– at least 3 hours.

4. After chilling, cut pork belly into thick slices and set aside. Add wine to sauce pan and gently simmer to reduce by half (about 10 mins).

5. Place 3/4 cup White Sugar in a dry, large non-stick pan in an even layer. Heat over medium heat without disturbing– do not stir or shake. When sugar starts to melt in large areas, use a spatula to drag dry sugar into the liquid sugar until all is melted. At this point– let cook until golden brown and slowly add the hot, reduced wine. BE careful! Sugar will violently bubble!! If sugar seizes or clumps, don’t worry. Return to low heat until emulsified.

6. Cook caramel until thick and add pork belly slices. Baste with caramel and flip occasionally until fully coated with caramel. Serve immediately.

Kelli HanksComment