Soy-Braised Pork Belly
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Adapted from a recipe by Michele Humes at Serious Eats.
- Ready In:
- 4hrs 25mins
- 2 tablespoons vegetable oil
- 2 tablespoons sugar
- 1 lb boneless pork belly, cut in three equal-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon five-spice powder
- 3 slices peeled fresh ginger, each 1/3-inch thick
- 3 garlic cloves, peeled
- 1 1⁄2 teaspoons salt
- In a large Dutch oven or wok, heat oil and sugar over medium-high heat, swirling pot until sugar melts and turns a caramel-amber color.
- Place pork belly slices in pot and sear on all sides, about 1 minute per side, using tongs to turn.
- Pour enough cold water into vessel to cover the pork. Add soy sauce, five spice powder, ginger, garlic, and salt. Bring to a boil and skim any scum that rises to the surface. Reduce heat to low and simmer, uncovered, for 3-4 hours, until pork is very tender and fat is easily penetrated with a spoon. Add water as necessary to keep pork fully submerged.
- Remove pork belly and set aside. Strain solids from braising liquid and return liquid to pan. Over high heat, reduce until lightly thickened and glossy. Adjust seasoning if necessary.
- Slice pork into 1/3-inch thick slices. Lightly coat in reduced braising sauce.
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I made this to add to a Tonkotsu Ramen recipe I was making for the first time. The braised pork belly was amazing! I did make a few minor changes. I added some mirin and sake to the liquid. I also transferred everything to a crockpot to cook instead of using a dutch oven because I had to leave the house while it cooked and I've recently had a house fire after leaving something on the stovetop... so I'm afraid to leave anything on the stovetop if I can't be at home to watch it.Reply