Name: Braised Pork Belly
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.

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.

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