Ingredients

For the Braised Pork Belly:

• 1,300 g (2.8 lbs) pork belly, skin-on
• 2 cloves garlic, smashed
• 1 medium onion, quartered
• 1-inch piece ginger, sliced
• Salt, to taste
• 1 teaspoon peppercorns
• 3-4 tablespoons soy sauce
• About 300 ml (1 ¼ cups) water

Steps to Make Braised Pork Belly with Soy and Ginger

Step 1: Preparing the Pork Belly

1. Start by preparing the pork belly. If not already done by your butcher, score the skin in a crisscross pattern with a sharp knife. Be sure to cut through the skin but not too deeply into the fat, as this will help it render properly during cooking. Season the pork belly with salt and pepper to taste.

Step 2: Searing the Pork Belly

2. Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add a bit of oil and place the pork belly in the pot, skin-side down. Sear the pork for 4-5 minutes on each side, or until the skin is golden and crispy. This step will create a flavorful crust and help render some of the fat. Once the pork belly is seared, remove it from the pot and set it aside.

Step 3: Aromatics and Flavor Base

3. In the same pot, add the smashed garlic, quarter onion, and sliced ginger. Stir occasionally, cooking for about 2-3 minutes until they are fragrant and softened. These aromatics will create the base for your braising liquid.

Step 4: Braising the Pork Belly

4. Return the seared pork belly to the pot, skin-side up. Add the soy sauce, peppercorns, and enough water to cover the pork belly halfway. Bring the mixture to a gentle simmer over medium heat. Once it starts simmering, reduce the heat to low and cover the pot. Allow the pork belly to braise for about 2.5 to 3 hours, checking every 30 minutes to ensure there is enough liquid. You can add more water if necessary to prevent the meat from drying out.

Step 5: Finishing and Serving

5. Once the pork belly is tender and the fat has rendered, remove the pork from the pot. Let it rest for a few minutes before slicing into thick, juicy pieces. You can spoon the braising liquid over the pork for added flavor and serve with steamed rice, noodles, or your favorite side dishes. Garnish with chopped green onions or a sprinkle of sesame seeds if desired.

Nutrition Facts (Per Serving)

This recipe serves about 6 people. The approximate nutritional information per serving is as follows:

• Calories: 470 kcal
• Protein: 30g
• Fat: 36g
• Carbohydrates: 6g
• Fiber: 1g
• Sugar: 2g
• Sodium: 890mg
• Calcium: 40mg
• Iron: 3.5mg

Frequently Asked Questions (FAQs)

Q: Can I use boneless pork belly for this recipe?
A: Yes, you can use boneless pork belly. However, bone-in pork belly often provides more flavor and richness, as the bones help to create a more flavorful broth during braising.

Q: Can I substitute soy sauce with something else?
A: If you don’t have soy sauce or prefer a gluten-free option, you can use tamari sauce, which is a gluten-free alternative. You can also try coconut aminos, though it may have a slightly sweeter taste.

Q: What can I serve this dish with?
A: Braised pork belly is delicious when paired with steamed rice, sautéed vegetables, or noodles. For a light side, you could serve it with a simple cucumber salad or pickled vegetables.

Q: Can I make this recipe ahead of time?
A: Yes! This dish actually tastes even better the next day as the flavors continue to develop. You can make it in advance and store it in the refrigerator for up to 3 days. To reheat, simply warm it in the pot over low heat, adding a bit of water if necessary to prevent it from drying out.

Q: Can I make this recipe in a slow cooker?
A: Absolutely! You can easily make this recipe in a slow cooker. After searing the pork belly, transfer it to the slow cooker, add the aromatics, soy sauce, and water, and cook on low for 6-8 hours or until the pork is tender.

Tips for Making the Best Braised Pork Belly

• Slow and Low Cooking: Braising works best when you cook the pork belly slowly over low heat. This allows the meat to become tender and absorb all the flavors of the broth. Be patient and don’t rush the process for the best results.
• Crisp the Skin: Don’t skip the searing step! Crispy, golden skin adds flavor and texture to the dish. If your pork belly skin isn’t as crispy as you’d like after braising, you can place it under the broiler for 1-2 minutes for extra crispiness.
• Flavor Variations: If you want to enhance the flavor profile, consider adding a few slices of star anise, a splash of rice wine, or a tablespoon of brown sugar to the braising liquid. These ingredients will give the dish a more complex, sweet-savory flavor.
• Serving Suggestions: For a complete meal, serve the braised pork belly over steamed jasmine rice or alongside stir-fried bok choy. You can also drizzle some of the braising liquid over your rice to soak up all the delicious flavors.

Storage Tips

• Leftovers: Store any leftover braised pork belly in an airtight container in the refrigerator for up to 3 days. Reheat it in a pot with a little water to keep it moist.
• Freezing: You can freeze the braised pork belly and its braising liquid for up to 2 months. Let it cool completely before transferring it to a freezer-safe container. To reheat, defrost in the refrigerator overnight and warm it on the stove.

Conclusion

Braised Pork Belly with Soy and Ginger is a flavorful, satisfying dish that combines tender, juicy pork belly with a savory and aromatic braising liquid. The slow braising process ensures that the meat is full of rich flavors, while the crispy skin adds texture and visual appeal. Perfect for a weekend dinner or a special family gathering, this dish is sure to become a favorite in your recipe collection. Whether served over rice or noodles, it offers a delicious balance of flavors that will leave everyone coming back for seconds. Enjoy this melt-in-your-mouth meal and savor the comforting combination of pork, ginger, garlic, and soy sauce.