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Asian Braised Pork Belly

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.

At a glance
Main Ingredient
Pork
Cuisine Type
Asian
Menu Part
Entrée
Serves
4
Yield: 4

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

Methods/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.

Related Terms:

Pork, Asian, Entrée

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