Braised Pork Belly with Soy and Ginger
This Braised Pork Belly with Soy and Ginger recipe is the perfect weeknight dinner, combining the richness of pork belly with the bold flavors of soy sauce, ginger, and garlic. With minimal prep time and a one-pot cooking process, the pork belly is braised until tender, making for a comforting and savory meal. Serve it over rice with sautéed greens for a complete dish that balances rich and fresh flavors. This recipe is simple yet indulgent, offering a satisfying meal in under two hours with very little hands-on cooking time.
Equipment
- Equipment & Appliances
- Large heavy-bottomed pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
Ingredients
Ingredients:
- 1.5 lbs pork belly cut into 1-inch cubes
- 1/3 cup soy sauce
- 2 tbsp dark soy sauce optional for richer color
- 1/4 cup light brown sugar
- 4 cloves garlic minced
- 1 thumb-sized piece of ginger sliced
- 1 tbsp rice vinegar
- 2 cups water or chicken stock
- 2 tbsp vegetable oil
- 1 tbsp sesame oil optional
- 2 green onions sliced (for garnish)
Instructions
Instructions:
- Prepare the Pork Belly: Heat the vegetable oil in your pot over medium-high heat. Sear the pork belly pieces until browned on all sides, about 5-7 minutes. Remove the pork from the pot and set aside.
- Sauté Aromatics: Lower the heat to medium and add the minced garlic and sliced ginger to the pot. Sauté for 1-2 minutes until fragrant.
- Make the Braising Liquid: Add soy sauce, dark soy sauce, brown sugar, and rice vinegar to the pot. Stir and cook for 1 minute to dissolve the sugar.
- Braise the Pork Belly: Return the pork belly to the pot and add enough water or chicken stock to just cover the pork. Bring the mixture to a boil, then reduce heat to low, cover, and let simmer for 1 to 1.5 hours until the pork is tender and the sauce has thickened.
- Serve: Garnish with sliced green onions and a drizzle of sesame oil. Serve the pork belly over steamed rice or with sautéed vegetables.
Calories & Nutritional Info (per serving):
- Calories: 450
- Protein: 25g
- Fat: 35g
- Carbohydrates: 10g
- Sodium: 950mg
- Sugar: 8g
Notes
Recipe Tips for Braised Pork Belly with Soy and Ginger
Sear for Flavor: Make sure to sear the pork belly well before braising to lock in the flavors and add a rich, caramelized crust. This step adds depth to the final dish. Choose the Right Cut: Pork belly with a good balance of fat and meat works best for this recipe. Ask your butcher for a well-marbled piece for maximum tenderness and flavor. Low and Slow: Braising on low heat ensures the pork belly becomes tender without drying out. Be patient, as slow cooking allows the fat to render properly, creating a melt-in-your-mouth texture. Skim Excess Fat: Pork belly is naturally fatty, so periodically skim any excess fat from the surface of the sauce to keep the dish balanced. Thicken the Sauce: If your sauce is too thin after braising, simmer uncovered for an additional 10-15 minutes to thicken it into a rich glaze. Make Ahead: This dish tastes even better the next day. Prepare it a day ahead and reheat for a deeper, more developed flavor. Adjust Sweetness: If you prefer a sweeter sauce, add a bit more brown sugar or a drizzle of honey for a touch of sweetness. Use Chicken Stock: For added richness, substitute water with chicken stock to enhance the flavor of the braising liquid. Serve Fresh Greens: Pair the pork belly with lightly sautéed greens like bok choy or spinach to balance out the richness of the dish with something fresh. These tips will ensure your braised pork belly turns out perfectly every time, delivering rich flavors and a satisfying meal.
Sear for Flavor: Make sure to sear the pork belly well before braising to lock in the flavors and add a rich, caramelized crust. This step adds depth to the final dish. Choose the Right Cut: Pork belly with a good balance of fat and meat works best for this recipe. Ask your butcher for a well-marbled piece for maximum tenderness and flavor. Low and Slow: Braising on low heat ensures the pork belly becomes tender without drying out. Be patient, as slow cooking allows the fat to render properly, creating a melt-in-your-mouth texture. Skim Excess Fat: Pork belly is naturally fatty, so periodically skim any excess fat from the surface of the sauce to keep the dish balanced. Thicken the Sauce: If your sauce is too thin after braising, simmer uncovered for an additional 10-15 minutes to thicken it into a rich glaze. Make Ahead: This dish tastes even better the next day. Prepare it a day ahead and reheat for a deeper, more developed flavor. Adjust Sweetness: If you prefer a sweeter sauce, add a bit more brown sugar or a drizzle of honey for a touch of sweetness. Use Chicken Stock: For added richness, substitute water with chicken stock to enhance the flavor of the braising liquid. Serve Fresh Greens: Pair the pork belly with lightly sautéed greens like bok choy or spinach to balance out the richness of the dish with something fresh. These tips will ensure your braised pork belly turns out perfectly every time, delivering rich flavors and a satisfying meal.