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

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

FSD Resources