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Braising in the Oven

post #1 of 4
Thread Starter 
Okay, I have two different recipes for braised pork belly: one says to cook for two hours on 325, while another says 300 for the first hour, than 275 for the next hour and a half. Which is more likely to be better?
post #2 of 4

The difference is negligible. I personally lean to the 325 on the theory I'd render more fat but that's just an instinctual hunch. I'd have to try it both ways and see if one was less fatty than the other to be sure. But the difference would be small if any.

 

If you like your pork belly fattier than I do, then my hunch might not be useful to you.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 4

And after braising is it done or do you remove, pat dry, and crisp it up in a pan?

post #4 of 4

Both should be done completely at the end.  And both will likely be just as good as the other.

 

I'd guess that the recipe writer had slightly different goals.  One wanted simplicity so specified a single temp for a single duration.  The other found some subtle reason why more involvement would be good so specified different temps and times.

 

So suggest you pick one and give it a go.

 

I like my pork belly quite fatty so I'd probably go 275 for 3 hours and then crisp the skin.  :)

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