Soy-Braised Pork Belly
A tender and flavorful Asian pork belly dish braised in a savory soy-based sauce with ginger, garlic, and aromatics, then pressed and cooled for serving.
Ingredients
Instructions
- 1
Place the pork belly in a large pot and completely cover it with water. Bring the pot to a boil and immediately remove the pork belly with tongs. Transfer the pork belly to a colander and run it under cold water until it is completely cooled. Transfer to a baking sheet lined with paper towels and pat it dry.
- 2
Return the pork belly to the pot along with the garlic, ginger, scallions, red chile, soy sauce, rice wine vinegar, brown sugar, and chicken stock. Bring the mixture to a simmer over medium heat and cook until the pork belly is tender and the sauce has reduced by half and thickened, 45 minutes to 1 hour. Taste it and adjust the seasoning if necessary. If it's not salty enough, add more soy sauce. If it's not sweet enough, add more sugar.
Timer: 45m - 3
Remove the pot from the heat and allow everything to cool together for 30 minutes. Transfer the pork belly to a baking sheet lined with parchment paper. Place another layer of parchment on top and press it down with another baking sheet. Place this in the fridge with something heavy on top, like a cast-iron skillet, to help press the pork belly flat. Let this cool in the fridge overnight.
Timer: 30m