Dan Barber's Pork Belly
['1/2 pork belly (approximately 6 lbs)', '2 cups cure mix', '2 quarts rich chicken stock (water can be substituted)']
Rub the pork belly with the dry cure and refrigerate for 3 days.
On day 3, rinse the pork belly and place in a casserole pan as close to the size of the belly as possible. Preheat the oven to 200°F.
Cover belly with rich chicken stock and cover pan. Place in oven and cook overnight, about 7 hours.
Remove belly from braising liquid, drain, and cut into serving pieces. To serve, sear the fat side of the belly until crispy.
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