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.
Braised Pork Belly Recipe
INGREDIENTS
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
INSTRUCTIONS
- 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.
Story by Keith Recker / Recipe and Styling by Anna Franklin / Photography by Dave Bryce / Dinnerware courtesy of Blue Pheasant
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