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

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

FSD Resources