Asian Braised Pork Belly

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
4

Pork belly is the same cut of meat that is cured and smoked for bacon. Here, the slow, even heat of braising transforms it into a tender, juicy delight. Look for slabs of belly that are about 50/50 lean to fat.

Ingredients

2 lb. pork belly with skin
6 cups water or stock
1⁄4 cup Shao-Xing wine or dry Sherry
3 garlic cloves, smashed
6 slices fresh ginger
1⁄2 cup brown sugar
3 tbsp. soy sauce
1 lb. Savoy cabbage, sliced
3 leeks, cleaned and thinly sliced
1 cup cooked corn niblets

Steps

1. Divide pork belly into four portions. Score skin and sear on skin side until crisp.

2. In large saucepot, bring water, wine, garlic, and ginger to a boil. Add pork belly; reduce heat to medium and simmer 20 min.

3. Stir in sugar and soy sauce; reduce heat to low. Partially cover and braise 3 hr. or until meat is very tender.

4. Remove pork; keep warm. Reduce cooking liquid until syrupy, about 25 min.; strain.

5. Sauté cabbage and leeks until tender-crisp. Stir in corn.

6. For service, arrange some of cabbage mixture on ovenproof dish. Place one portion pork belly on top; brush with reduced cooking liquid. Cook in 350°F oven 10 min. to glaze.

More From FoodService Director

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

FSD Resources