The luscious fat of pork belly plays harmony with the acid of raw apple cider vinegar. Singing backup are garlic and ginger. This dish is a catchy tune, and you’ll want to hear it over and over again.
Print
Braised Pork Belly
Description
- 1 ½ lb pork belly
- 2 green onions, cut into large pieces
- 3 garlic cloves, smashed
- 2 ginger pieces about the size of a thumb
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp mirin
- 2 tbsp apple cider vinegar
- 1/2 tsp sesame oil
Ingredients
- Cut the pork belly into strips about 3 inches thick. Roll each strip up into a spiral and tie off with butcher’s twine.
- Place inside a gallon-size Ziplock bag and add the rest of the ingredients. Seal the bag trying to get out as much air as possible. Give the bag a good shake making sure all the ingredients are evenly covering the pork.
- Marinate in the refrigerator for at least 3 hours but preferably overnight.
- Once the pork belly is done marinating, place the entire contents of the bag into a crock pot and cook on low for 6 hours.
- Once the meat is tender, strain the juices into a sauce pot and reduce it by half, creating a thick glaze. Drizzle with glaze before serving.
- Serve this pork with your favorite vegetable; we used fresh peas and radishes.
Recipe and Styling by Anna Franklin
Story by Keith Recker
Photography by Dave Bryce
Dinnerware courtesy of Blue Pheasant
Subscribe to TABLE Magazine‘s print edition.
- Advertisement -
