Why braised pork belly is a favourite
This Braised Pork Belly recipe is simple to follow and uses basic ingredients you can find in any supermarket. The meat becomes so soft it almost melts in your mouth while the sauce provides a rich glaze. You do not need any special equipment other than a sturdy pot or casserole dish. It is a reliable way to cook a budget friendly cut of meat into something impressive.
How to get braised pork belly ready
Preparation: Cut the pork belly into bite sized chunks or thick slices depending on your preference. Heat the oil in a large pot over a medium heat. Add the pork pieces and sear them until they are golden brown on all sides. This helps to lock in the juices and creates a better texture for the finished dish.
Aromatics: Once the pork is browned, add the crushed garlic and ginger slices to the pot. Stir them quickly for a minute until you can smell their fragrance. Add the star anise and the brown sugar, stirring until the sugar begins to melt and coat the meat. Be careful not to let the sugar burn as this will make the sauce bitter.
Braising: Pour in the soy sauce and enough water to almost cover the meat. Bring the liquid to a gentle boil, then turn the heat down to low. Put a lid on the pot and let the Braised Pork Belly simmer for about one hour. Check occasionally to make sure there is still enough liquid in the pot.
Finishing: Remove the lid and turn the heat up slightly for the final twenty minutes. This allows the sauce to reduce and thicken into a glossy glaze that coats the pork. Once the meat is tender and the sauce is rich, remove from the heat. Serve the pork warm with steamed rice or vegetables.
Useful tips for braised pork belly
For the best results with your Braised Pork Belly, try to choose a piece of meat with even layers of fat and lean meat. You can also prepare this dish a day in advance as the flavours often improve after sitting in the fridge overnight. If the sauce is still too thin at the end, simply simmer it for a few more minutes without the lid. You can replace the water with chicken stock if you want an even deeper flavour profile. Always ensure the heat is low during the main cooking stage to prevent the meat from becoming tough. Using a heavy bottomed pot helps to distribute the heat evenly and prevents sticking.
Make sure to skim off any excess fat from the surface of the sauce before serving if it looks too oily.
You might also enjoy
lemon curd,
bacon bombs or
one-pot rice with beef.
