Pork Belly Macaroni & Cheese for FBLA e-Book Recipe

Dry brine the pork belly: Place sugar, smoked sea salt, smoked paprika, chili powder, garlic powder and chipotle powder into a ziplock bag just large enough to hold the pork belly in a single layer. Place the pork belly in the bag, push out most of the air then seal the bag. Turn the bag over several times to coat the pork belly with the rub; refrigerate overnight.

Braise the pork belly: The next day preheat oven to 225 degrees F. Remove the pork belly from the bag, rinse off most of the rub and pat dry with paper towels. Place it, fat side up, in a shallow baking dish that’s just slightly larger than the pork belly. Add enough stock to come half-way up the sides. Cover dish tightly with foil. Place the covered dish in heated oven…