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This Pork Belly Casserole Recipe is a hearty, comforting dish perfect for a cozy night in. The rich flavors of pork belly meld beautifully with carrots, celery, and a savory chicken broth. It's an easy-to-follow recipe that delivers a mouthwatering meal with minimal fuss. Let's dive into the details and get cooking!
Pork Belly Casserole Recipe
Ingredients:
- 1 kg cut into chunks pork belly
- 2 cups chicken broth
- 1 large diced onion
- 3 cloves minced garlic
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 cup sliced carrots
- 1 cup sliced celery
- 2 tbsp tomato paste
Instructions:
- Preheat your oven to 160°C (320°F).
- Heat olive oil in a large pan over medium heat. Add pork belly chunks and brown on all sides.
- Remove pork from the pan and set aside. In the same pan, add diced onion and minced garlic. Cook until softened.
- Add tomato paste, thyme, salt, and pepper to the pan. Stir well.
- Return the pork to the pan. Add chicken broth, carrots, and celery. Bring to a simmer.
- Transfer everything to a casserole dish. Cover with a lid or foil and bake in the preheated oven for 90 minutes.
- Remove from oven and let it rest for a few minutes before serving.
What You Will Need to Make This Dish
Read more: Instant Pot Braised Pork Belly Recipe
What you will need to make pork belly casserole
- Pork belly: Provides rich, succulent flavor and tender texture, making it the star of the casserole.
- Chicken broth: Adds depth and savory notes, enhancing the overall taste of the dish.
- Onion: Brings sweetness and a slight tang, balancing the richness of the pork.
- Garlic: Infuses the casserole with aromatic, earthy flavors.
- Olive oil: Helps brown the pork and sauté the vegetables, adding a subtle fruity note.
- Dried thyme: Lends a hint of herbal earthiness, complementing the meat and vegetables.
- Carrots: Adds natural sweetness and a bit of crunch, balancing the savory elements.
- Celery: Provides a mild, slightly peppery flavor and a bit of texture.
- Tomato paste: Adds a rich, concentrated tomato flavor, enhancing the overall depth of the casserole.
Essential Tools and Instruments
What tools/instruments will be needed to make Pork Belly Casserole Recipe
- Large pan: Essential for browning pork belly chunks and sautéing onions and garlic to build the base flavors.
- Casserole dish: Needed to bake the pork belly mixture in the oven, ensuring even cooking and melding of flavors.
- Sharp knife: Important for cutting pork belly into chunks and dicing vegetables, ensuring uniform pieces for even cooking.
- Cutting board: Provides a stable surface for safely chopping pork and vegetables, keeping the kitchen organized and clean.
- Measuring cups: Necessary for accurately measuring chicken broth and other ingredients, ensuring the right balance of flavors.
- Wooden spoon: Ideal for stirring ingredients in the pan and casserole dish, preventing scratching and ensuring even mixing.
Pork Belly Casserole
A hearty and flavorful pork belly casserole that's perfect for any occasion.
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Equipment
- Oven
- Casserole Dish
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 kg Pork Belly cut into chunks
- 2 cups Chicken Broth
- 1 large Onion diced
- 3 cloves Garlic minced
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Thyme dried
- 1 cup Carrots sliced
- 1 cup Celery sliced
- 2 tbsp Tomato Paste
Instructions:
- Preheat your oven to 160°C (320°F).
- Heat olive oil in a large pan over medium heat. Add pork belly chunks and brown on all sides.
- Remove pork from the pan and set aside. In the same pan, add diced onion and minced garlic. Cook until softened.
- Add tomato paste, thyme, salt, and pepper to the pan. Stir well.
- Return the pork to the pan. Add chicken broth, carrots, and celery. Bring to a simmer.
- Transfer everything to a casserole dish. Cover with a lid or foil and bake in the preheated oven for 90 minutes.
- Remove from oven and let it rest for a few minutes before serving.
Notes:
Serve with mashed potatoes or crusty bread.
Read more: Pepper Belly Pete Beef Stew Recipe
Nutrition value:
Calories: 600kcalCarbohydrates: 10gProtein: 30gFat: 50gSaturated Fat: 20gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the pork belly casserole as per the recipe.
- Let it cool completely after cooking.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 160°C (320°F) until warmed through.
Freezing Instructions
- Cook the casserole fully and allow it to cool.
- Transfer to a freezer-safe container or wrap tightly in foil.
- Label with the date and freeze for up to 3 months.
- Thaw in the fridge overnight before reheating.
- Reheat in the oven at 160°C (320°F) until hot.
For an extra layer of flavor, try marinating the pork belly in a mixture of soy sauce, honey, and ginger for a few hours before cooking.
Frequently Asked Questions
FAQ:
How long does it take to cook the pork belly casserole?
It takes about 90 minutes in the oven.
Can I use a different type of meat?
Yes, you can substitute pork belly with chicken thighs or beef chunks.
Do I need to cover the casserole while baking?
Yes, cover it with a lid or foil to keep it moist.
Can I add other vegetables?
Absolutely, feel free to add potatoes, bell peppers, or mushrooms.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
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