Pan Seared Pork Belly

• Berkshire pork belly (about 3 pounds)
• 2 tablespoons bacon drippings or butter
• 1 tablespoon black peppercorns
• 1 tablespoon fennel seed
• 1 tablespoon coriander seed
• 2 whole star anise
• 1 1/2 teaspoons ground cinnamon
• 1/3 cup kosher salt
• 1/2 cup granulated sugar
• chicken stock
• juice of 1/2 orange

1. Day 1: Grind together the black peppercorns, fennel seed, coriander seed and star anise. Mix with cinnamon, salt and sugar. Rub all over the pork belly. Place in a Ziploc bag, seal, and refrigerate overnight.
2. Day 2: Preheat oven to 225 degrees F.
3. Remove belly from bag, rinse off most of the rub and pat dry. Place in a shallow baking dish slightly larger than the belly, fat side up. Add stock to come half-way up the sides of the belly. Cover dish tightly with foil. Place in oven and braise for 3 hours.
4. Remove pan from oven and let belly cool in braising liquid for about an hour. (Or chill the whole thing overnight.)
5. Cut belly into desired portions.
6. Heat pan with bacon drippings. When pan is hot, place belly fat side down and sear until nicely browned and crispy. Turn and quickly sear other side. Remove to serving dishes and keep warm.
7. Deglaze pan with 1/4 cup of the braising liquid and juice from half of an orange. Let thicken slightly. Spoon sauce over belly and serve.
8. Great with simple sides like creamy mashed potatoes and buttered corn.

berkshire pork belly, bacon, black peppercorns, fennel seed, coriander seed, star anise, ground cinnamon, kosher salt, granulated sugar, chicken, orange

Taken from food52.com/recipes/2573-pan-seared-pork-belly (may not work)