Caw Caw Creek Pork Belly

Ingredients

• 1 tablespoon canola oil 
• 8 servings chanterelles 
• 1 tablespoon t brown sugar dark
• 8 servings farro (see "Pantry Key," below)
• 5 tablespoons kosher salt 
• 0.3 teaspoon pepper 
• 3.5 lb pork belly (see "Pantry Key," below)
• 1 teaspoon salt 

Equipment

• frying pan
• paper towels
• baking paper
• oven
• baking pan
• dutch oven

Directions

1. Combine first 2 ingredients in a Dutch oven; add 2 cups water. Cook over medium heat, stirring occasionally, 2 minutes or until salt and sugar are dissolved.
2. Add 1 cup water, and pour mixture into a 13- x 9-inch baking dish; cover and chill 30 minutes.
3. Add pork belly, fat side up; cover and chill 24 hours.
4. Remove pork from salt-water mixture; discard salt-water mixture, and rinse pork under cold water. Pat dry with paper towels.
5. Sprinkle with 1 tsp. table salt and 1/4 tsp. pepper.
6. Preheat oven to 27
7. Cook pork in hot oil in a large ovenproof skillet over medium-high heat 5 minutes on each side or until browned.
8. Remove from heat, and cover.
9. Bake at 275 for 6 hours or until fork-tender.
10. Remove from oven, and cool completely (about 45 minutes).
11. Place parchment paper over pork; top with a large heavy skillet, and press down on pork. Chill 12 hours (with skillet on top).
12. Cut pork into 1/2-inch slices. Cook pork in a large cast-iron skillet over medium-high heat 3 to 5 minutes on each side or until crisp.
13. Serve over Herbed Farro with
14. Sauted Chanterelles.
15. Pantry Key. Pork Belly: This new chef fave has nothing to do with the digestive tract-it's uncured bacon. Order it from your butcher or cawcawcreek.com. Farro: A deliciously chewy whole grain that's high in protein and has a bold, nutty flavor; a great alternate for anyone who loves barley.