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Food

Easy Braised Pork Belly Recipe

This easy, sweet-and-sticky braised belly—topped with a fried egg and kimchi—takes a long nap in the oven while you're busy knocking back drinks.
Pork Belly Recipe

Servings: 8

Ingredients
2 ¼ pounds pork belly (skin & bones left on)

spice bag:
1 teaspoon fennel seeds
1 teaspoon allspice seeds
1 teaspoon cloves
1 teaspoon black pepper
3 whole star anise

braising liquid:
1 cup port wine
1 cup sweet white wine
4 cups dry white wine
2 cups of apple juice
1 cup of brown sugar
2 inches fresh ginger, thinly sliced
1 leek, thinly sliced
1 bulb garlic, halved
1-2 quarts chicken stock (as needed to cover pork belly in roasting pan)

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to assemble:
rice of choice, for serving
mango chutney, to garnish
sliced cucumbers, to garnish
kimchee, to garnish
fried egg (optional)

Directions

  1. Preheat oven to 275°F/130°C. Place pork belly in large roasting pan or ovenproof cooking pot. Set aside. In a spice bag or square of cheesecloth tied with kitchen string, combine spice bag ingredients.

  1. In a large bowl or vat, combine braising liquid ingredients. Pour liquid over belly in the roasting pan. Add spice bag and braise in oven for 10 hours or overnight.

  1. Remove belly from oven. When pork belly and braising liquid have cooled, refrigerate overnight.

  1. Preheat oven to 400°F/200°C. Remove the pork belly from liquid, discarding any fat, and portion into 1-inch cubes. Place cubes in a roasting pan, return to oven, and roast, turning occasionally for 20 to 25 minutes, or until crispy. While belly is roasting, pour about half of braising liquid through a sieve into a medium saucepan. Over high heat, reduce liquid until syrupy but not too salty.

  1. Remove pork belly from oven. Serve with rice, sauce, and garnish with mango chutney, cucumbers, kimchee, and top with a fried egg.

From Chef's Night Out: Le Bal Café