Braised Fresh Bacon

Ingredients

• 1 tbsp peanut oil
• to taste kosher salt and freshly ground black pepper
• 1 onion, peeled and coarsely chopped
• 2 lbs pork belly, skin on
• 2 carrots, peeled and coarsley chopped
• 2 celery stalks, peeled and coarsley chopped
• 1 leeks, white part only, trimmed and chopped
• 2 garlic cloves, peeled
• about 3 cups brown chicken stock

Directions

1. Heat oven to 350°F. Heat oil in a large ovenproof skillet over medium heat until the oil slides easily across the pan. Salt and pepper the port and add it, fat-side down, to the skillet. Cook until the skin is browned [about 15 mins], then transfer the pork to a plate.
2. Pour off all but about 2 tbsp of fat and add the onion, carrots, celery, leek, and garlic to the skillet. Cook the veggies, stirring occasionally, until they are tender and beginning to brown [about 20 mins]. Return the pork belly to the skillet, fat-side up, and add about 2 cups of stock [it should surround but not cover the meat]. Bring the stock to a simmer, then transfer the skillet to the oven. Gently simmer the pork, uncovered, for 1 hour, then add another cup of stock. Continue cooking until the pork is tender enough to cut with a fork [about 1 hour longer].
3. Allow the pork to cool in the braising liquid. Remove the pork from the liquid, then gently lift off and discard the skin [use a small knife to separate any pieces that don't come away from the fat easily]. Score the fat, making crosshatch incisions, then cut the pork into 4 equal pieces.
4. Increase the oven to 400°F. Strain the braising liquid, discarding all the solids. Return the liquid to the skillet, bring to a simmer and skim off the fat. Return pork, fat-side up to the skillet. Transfer the skillet to the oven and cook [without basting] until the pork is heated through and the fat nicely browned [about 20 mins]. Serve the pork in a shallow bowl moistened with a bit of braising liquid.