Succulent and Tender Pork Belly

This Succulent and Tender Pork Belly recipe delivers flavorful, melt-in-your-mouth pork that is perfect for any occasion. Slow-cooked in a simple soy and ginger broth with aromatic garlic, onions, and peppercorns, the pork belly becomes irresistibly tender and rich. The natural flavors of the pork shine through, complemented by the subtle, savory notes from soy sauce and ginger. This dish is easy to prepare and guarantees a delicious result, making it a delightful option for family gatherings, holiday meals, or a comforting dinner.

Full Recipe:

Ingredients

  • 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 Succulent and Tender Pork Belly

  1. Prepare the Pork Belly:
    • Rinse the pork belly under cold water and pat it dry with paper towels.
    • Score the pork belly skin in a crosshatch pattern, taking care not to cut too deep into the meat. This will help the seasoning and flavors penetrate and allow for better caramelization.
  2. Season the Pork Belly:
    • Rub the pork belly generously with salt and a pinch of pepper. Let it sit for about 10 minutes while you prepare the aromatics.
  3. Prepare the Broth:
    • In a large pot or deep skillet, heat a small amount of oil over medium heat.
    • Add the smashed garlic, sliced ginger, and quartered onion. Sauté until the aromatics are fragrant and lightly golden.
  4. Add the Pork Belly to the Pot:
    • Place the pork belly in the pot, skin-side up.
    • Pour in the soy sauce and water, adding just enough water to partially submerge the pork belly without covering it entirely.
    • Sprinkle the peppercorns over the pork belly.
  5. Simmer the Pork Belly:
    • Bring the liquid to a gentle simmer, then reduce the heat to low.
    • Cover the pot and let the pork belly cook for about 1.5 to 2 hours, or until it’s tender. Every 30 minutes, spoon some of the broth over the top to keep the pork belly moist and infused with flavor.
  6. Finish Cooking for a Crispier Texture (Optional):
    • For a crispy finish, preheat your oven to 425°F (220°C).
    • Place the cooked pork belly on a baking sheet lined with foil, skin-side up. Roast in the oven for 15-20 minutes, or until the skin is crispy and golden. Keep a close eye on it to avoid burning.
  7. Serve and Enjoy:
    • Once done, let the pork belly rest for a few minutes before slicing. Serve it with steamed rice, vegetables, or your favorite sides, spooning some of the cooking broth over the top for added flavor.

Nutrition Facts (Per Serving, Approximate)

  • Calories: 420 kcal
  • Carbohydrates: 2 g
  • Protein: 15 g
  • Fat: 38 g
  • Saturated Fat: 14 g
  • Fiber: 1 g
  • Sodium: 780 mg
  • Sugar: 0 g

    Cooking Technique for Perfect Texture

    1. Preparation: Score the pork belly skin to help it crisp up. Some cooks also blanch it briefly to tighten the skin.
    2. Marination: Marinate for at least two hours, though overnight enhances flavor absorption.
    3. Cooking Process:
      • First Stage: Roast at a lower temperature (~275°F/135°C) for several hours to render the fat and tenderize the meat.
      • Final Stage: Increase the heat or broil to achieve a crispy, golden skin.
    4. Resting: Let it rest after cooking to reabsorb its juices.

    Serving Suggestions

    Pair with rice or roasted vegetables to balance the richness. Consider a sweet-and-sour sauce or a citrusy side to cut through the fat.

Frequently Asked Questions (FAQs)

  1. Can I use a different cut of pork? Yes, you can use pork shoulder or pork loin if you prefer a leaner option, though the texture will differ from pork belly’s rich, fatty quality.
  2. What if I don’t have fresh ginger? You can substitute with ½ teaspoon of ground ginger, though fresh ginger will provide a more aromatic flavor.
  3. How do I know when the pork belly is done? The pork should be tender when pierced with a fork, with the fat rendered. If you prefer a softer texture, cook it a bit longer on low heat.
  4. Can I make this dish ahead of time? Yes, you can cook the pork belly ahead of time and store it in the refrigerator. Reheat in the oven to re-crisp the skin before serving.
  5. What can I serve with pork belly? Pork belly pairs well with steamed rice, roasted vegetables, or a side of greens. You can also serve it with pickled vegetables for a nice contrast.

Tips for Making the Best Pork Belly

  1. Score the Skin: Scoring the skin helps seasonings penetrate the pork and allows the fat to render, which results in a more flavorful dish.
  2. Baste Regularly: Basting the pork belly with the cooking liquid every 30 minutes keeps it moist and flavorful as it slow-cooks.
  3. Low and Slow Cooking: Cooking the pork belly slowly at a low temperature ensures the meat stays tender and the fat renders properly, giving it a melt-in-your-mouth texture.
  4. Finish in the Oven for Crispiness: For a crispy, golden skin, finish the pork belly in the oven for a few minutes after slow-cooking.
  5. Let it Rest Before Slicing: Allow the pork belly to rest for a few minutes after cooking to let the juices redistribute, resulting in tender and juicy slices.

Storage Tips

  • In the Refrigerator: Store leftover pork belly in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or the oven to restore crispiness.
  • In the Freezer: You can freeze cooked pork belly for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

Conclusion

Succulent and Tender Pork Belly is a comforting and flavorful dish that’s surprisingly easy to make. The soy and ginger broth, combined with garlic and onions, infuses the pork with a savory, aromatic richness, while the slow cooking method ensures a melt-in-your-mouth texture. Finishing it in the oven gives the skin a perfect crispiness, adding a delightful contrast to the tender meat. This dish pairs wonderfully with steamed rice or roasted vegetables, creating a meal that’s as hearty as it is satisfying. Enjoy this classic dish with family and friends for a meal that’s sure to impress!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Succulent and Tender Pork Belly


  • Author: Olivia
  • Total Time: 2hrs 20mins

Description

This Succulent and Tender Pork Belly recipe delivers flavorful, melt-in-your-mouth pork that is perfect for any occasion. Slow-cooked in a simple soy and ginger broth with aromatic garlic, onions, and peppercorns, the pork belly becomes irresistibly tender and rich. The natural flavors of the pork shine through, complemented by the subtle, savory notes from soy sauce and ginger. This dish is easy to prepare and guarantees a delicious result, making it a delightful option for family gatherings, holiday meals, or a comforting dinner.


Ingredients

Units Scale
  • 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
  • 34 tablespoons soy sauce
  • About 300 ml (1 1/4 cups) water

Instructions

  1. Prepare the Pork Belly:
    • Rinse the pork belly under cold water and pat it dry with paper towels.
    • Score the pork belly skin in a crosshatch pattern, taking care not to cut too deep into the meat. This will help the seasoning and flavors penetrate and allow for better caramelization.
  2. Season the Pork Belly:
    • Rub the pork belly generously with salt and a pinch of pepper. Let it sit for about 10 minutes while you prepare the aromatics.
  3. Prepare the Broth:
    • In a large pot or deep skillet, heat a small amount of oil over medium heat.
    • Add the smashed garlic, sliced ginger, and quartered onion. Sauté until the aromatics are fragrant and lightly golden.
  4. Add the Pork Belly to the Pot:
    • Place the pork belly in the pot, skin-side up.
    • Pour in the soy sauce and water, adding just enough water to partially submerge the pork belly without covering it entirely.
    • Sprinkle the peppercorns over the pork belly.
  5. Simmer the Pork Belly:
    • Bring the liquid to a gentle simmer, then reduce the heat to low.
    • Cover the pot and let the pork belly cook for about 1.5 to 2 hours, or until it’s tender. Every 30 minutes, spoon some of the broth over the top to keep the pork belly moist and infused with flavor.
  6. Finish Cooking for a Crispier Texture (Optional):
    • For a crispy finish, preheat your oven to 425°F (220°C).
    • Place the cooked pork belly on a baking sheet lined with foil, skin-side up. Roast in the oven for 15-20 minutes, or until the skin is crispy and golden. Keep a close eye on it to avoid burning.
  7. Serve and Enjoy:
    • Once done, let the pork belly rest for a few minutes before slicing. Serve it with steamed rice, vegetables, or your favorite sides, spooning some of the cooking broth over the top for added flavor.
  • Prep Time: 20mins
  • Cook Time: 2hrs