When it comes to comfort food that captures both the depth of flavor and the joy of indulgence, few dishes can compete with a well-cooked pork belly. This soy-braised pork belly recipe is a hearty, savory delight, where each bite combines tender, melt-in-your-mouth pork with an infusion of warm spices and a sweet, sticky soy glaze. Balanced with crispy, herb-roasted potatoes and golden sautéed mushrooms, this dish is sure to satisfy any craving for a rich, flavorful meal.
Cooking pork belly until golden and braising it in a soy sauce mixture develops a beautiful glaze and a mouth-watering aroma. Paired with potatoes roasted to crispy perfection and mushrooms that add a rich, earthy dimension, this meal is a tribute to both simplicity and complexity, offering textures and flavors that everyone at the table will appreciate. Perfect for family dinners or special occasions, this dish combines rich Asian-inspired flavors with classic roasted vegetables, making it both familiar and distinctively new.
Full Recipe:
Ingredients
For the Soy-Braised Pork Belly:
- Pork Belly – 1 kg, sliced into thick pieces
- Salt – To taste
- Paprika – To taste
- Black Pepper – To taste
- Olive Oil – For pan-frying
- Brown Sugar – 2 teaspoons
- Soy Sauce – 80–100 ml
- Ginger – 20–40 g, finely grated
- Garlic – 3–4 cloves, crushed and finely chopped
- Hot Pepper – To taste (optional, for a spicy kick)
- Water – 500 ml, for braising
For the Herb-Roasted Potatoes:
- Potatoes – 6–8, cut into wedges
- Salt – To taste
- Provençal Herbs – To taste (thyme, rosemary, and oregano are ideal)
- Olive Oil – For tossing
For the Sautéed Mushrooms:
- Olive Oil – For frying
- Onion – 1, finely chopped
- Mushrooms – 200 g, cleaned and sliced
- Salt – To taste
- Tomatoes – 5–7 small, sliced into rings (optional, for garnish)
- Lettuce Leaves – For serving (optional, to add freshness)
Instructions
Step 1: Season and Prepare the Pork Belly
- Begin by seasoning the pork belly generously with salt, paprika, and black pepper on both sides.
- Heat a large skillet over high heat and add a small amount of olive oil. Once the oil is hot, place the pork belly pieces in the pan.
- Fry the pork belly on both sides until it’s golden brown. This step will take about 2–3 minutes per side, depending on the thickness of your pieces. Once done, set the pork belly aside.
Step 2: Make the Braising Liquid
- In the same skillet, add the brown sugar and soy sauce, stirring to combine and dissolve the sugar.
- Add the grated ginger, crushed garlic, and chopped hot pepper (if using) to the mixture, then pour in 500 ml of water. Stir well to create a fragrant, flavorful braising liquid.
- Return the pork belly to the skillet, ensuring each piece is well-coated with the sauce. Cover the skillet and let the pork braise on low to medium heat for about 35 minutes. This process will infuse the meat with flavor while creating a thick, sticky glaze.
- After 35 minutes, remove the lid and continue to cook, stirring occasionally, until the sauce reduces and thickens to a glaze-like consistency, coating each piece of pork. This should take an additional 5–10 minutes.
Step 3: Prepare the Herb-Roasted Potatoes
- Preheat your oven to 190°C (375°F).
- Place the potato wedges in a large bowl. Drizzle with olive oil, sprinkle with salt, and add a generous pinch of Provençal herbs. Toss to coat evenly.
- Spread the potatoes out on a baking sheet lined with baking paper, ensuring they’re in a single layer.
- Roast the potatoes in the preheated oven for 30–35 minutes, or until they’re golden brown and crispy on the edges. Flip them halfway through cooking to ensure even roasting.
Step 4: Sauté the Mushrooms
- While the pork and potatoes cook, heat a separate skillet over medium heat and add a small amount of olive oil.
- Add the finely chopped onion to the skillet and sauté for a few minutes until it becomes soft and translucent.
- Add the sliced mushrooms to the pan and cook, stirring occasionally, until they’re golden brown, about 5–7 minutes. Season with salt to taste.
Step 5: Assemble and Serve
- Arrange the braised pork belly pieces on a serving platter, topped with a few spoonfuls of the reduced sauce from the pan.
- Add a portion of the roasted potatoes and sautéed mushrooms to each plate.
- Garnish with rings of fresh tomatoes and a few lettuce leaves for color and freshness, if desired.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 55 minutes (including braising and roasting)
- Total Time: 1 hour 15 minutes
Nutritional Information (Per Serving)
- Calories: 550 kcal
- Carbohydrates: 25g
- Protein: 25g
- Fat: 40g
- Fiber: 3g
- Sugars: 6g
Note: Nutritional values may vary depending on portion sizes and ingredient brands.
Servings
This recipe serves approximately 4–6 people.
Why This Recipe is Timeless
Soy-braised pork belly has roots in Asian cuisine, where techniques like braising are prized for transforming simple ingredients into complex, flavor-packed dishes. The beauty of this recipe lies in its ability to meld classic flavors—savory, sweet, and slightly spicy—into a dish that feels indulgent yet comforting. By adding Western-inspired herb-roasted potatoes and sautéed mushrooms, this recipe bridges culinary traditions, creating a meal that’s both versatile and universally appealing.
The contrast of textures and flavors also makes this dish special. The tender, juicy pork belly melts in your mouth, while the roasted potatoes provide a satisfying crunch. Earthy mushrooms and fresh garnishes like tomatoes and lettuce bring balance and brightness to every bite. This is a recipe that you can serve for casual dinners or special occasions, a timeless comfort food that is guaranteed to please every palate.
FAQs
- Can I use pork shoulder instead of pork belly? Yes, pork shoulder works as a leaner alternative, though it may require a slightly longer braising time to achieve the same tenderness.
- What type of soy sauce should I use? Light soy sauce is preferable here, as it provides the right balance of saltiness and sweetness. Dark soy sauce can be used for a richer flavor, but adjust the quantity to taste.
- Can I add other vegetables? Absolutely! Carrots, bell peppers, or snap peas would add color and additional nutrients to the dish.
Tips for the Best Pork Belly
- Perfect Sear: Start with a hot pan to sear the pork belly properly, giving it a nice golden crust before braising.
- Watch the Sauce: Keep an eye on the braising sauce as it reduces, as it can go from perfect to over-thickened quickly. Stir frequently near the end to prevent sticking.
- Choose the Right Potatoes: For crispy wedges, go with waxy potatoes like Yukon Golds or fingerlings, as they hold up well to roasting.
Storage Tips
- Refrigeration: Leftover pork belly can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.
- Freezing: You can freeze braised pork belly for up to 2 months. Thaw in the fridge overnight before reheating.
- Potatoes and Mushrooms: These are best enjoyed fresh, but they can also be refrigerated and reheated. Avoid freezing potatoes, as they may become mushy when thawed.
Conclusion
Soy-braised pork belly with roasted potatoes and mushrooms is a dish that transforms humble ingredients into an unforgettable meal. It’s a recipe that speaks to the heart of comfort cooking, where technique and quality ingredients shine. The flavors—savory, rich, and satisfying—are complex but accessible, making it a crowd-pleaser at any gathering. Whether you’re an experienced cook or a beginner looking to impress, this recipe combines ease and elegance in a way that’s guaranteed to make it a household favorite.
As you savor each bite, you’ll find that this dish is more than just a meal—it’s an experience, one that brings warmth, satisfaction, and joy to the table. Whether it’s the succulent pork belly, the crispy potatoes, or the earthy mushrooms, each component complements the others, making this a true masterpiece of flavor and texture. So gather your ingredients, set aside a bit of time, and treat yourself and your loved ones to this timeless culinary delight. Bon appétit!