Soy-Braised Pork Belly

Adapted from a recipe by Michele Humes at Serious Eats.

Ready In:
4hrs 25mins
Serves:
Units:

ingredients

directions

  • 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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@DrGaellon
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@DrGaellon
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"Adapted from a recipe by Michele Humes at Serious Eats."
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  1. Momma Jenny
    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
  2. DrGaellon
    Adapted from a recipe by Michele Humes at Serious Eats.
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