Wild Sage’s Pork Belly



Who doesn’t love bacon? It’s been a favorite ingredient since the dawn of time. And don’t even get me started on pork belly. To finish off our week of Thanksgiving recipes (we will be back Monday with more), here is a simple recipe for pork belly. Use it just like bacon in any of your holiday dishes (green beans, stuffing and Brussels sprouts would be delicious!). Here is how The Wild Sage’s executive chef, Arthur Jeffries, does pork belly.

Recipe: Wild Sage’s Pork Belly


  • 1 pork side belly
  • 1 onion
  • 1 carrot
  • 4 garlic cloves
  • 1 ginger thumb
  • ½ cup of brown sugar
  • 3 tablespoons salt
  • 4 thyme sprigs
  • chicken broth


  1. Rub belly (not yours-the pork!!) with sugar and salt. Center in hotel pan arrange remaining ingredients around the sides of pork. Add enough chicken stock to cover.
  2. Cover with foil and refrigerate overnight.
  3. Cook 7 hours in slow oven at 275 deg.
  4. Drain and press in walk in overnight.
  5. Discard vegetables and portion as needed, freeze remainder for another use.

About Author

Born and raised in south Georgia, Casey moved to Colorado after graduating college and has now settled in Jackson, where she loves to snowboard, hike and water-ski. She's a true southern food junkie, but loves every type of food (there's nothing she won't eat) and will try anything once. A lifelong love of food combined with a Journalism degree made her realize she could combine her two passions which led her to the position of Editorial Assistant. She loves hot sauce and anything pickled, and you'll always find her on the hunt for the perfect Bloody Mary.

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