braised pork belly

Braised Pork Belly

Serves 6.  Now that we get pork belly in bulk from Costco, I can try all kinds of recipes.  This came from Food and Wine magazine and is best served over rice with some kind of pickles aside to cut the richness.  They suggest pickled radishes.  You need to marinate it overnight, then braise for 3 hours, before browning to serve.  Do ahead:  once it braises you can refrigerate it in the broth for up to 4 days.  Just reheat and finish. 

            ½ c. low-sodium soy sauce

            ½ c. mirin

            ½ c. fresh lime juice

            ¼ c. brown sugar

            ¼ c. thinly sliced fresh ginger

            2 garlic cloves, thinly sliced

            3 lbs. pork belly, skin removed

            1 Tbs. oil

            1 large onion, coarsely chopped

            salt

            2 c. chicken broth

            2 green onions, thinly sliced

In a large resealable plastic bag, combine soy sauce, mirin, lime juice, brown sugar, ginger and garlic.  If not already in strips, cut pork belly in half crosswise, roughly into two 6” squares.  Add pork belly to the marinade and seal the bag, pressing out any air.  Refrigerate overnight.

Heat oven to 325 degrees.  Rove pork from bag and pat dry with paper towels – SAVE THE MARINADE.  In a large oven proof casserole or pan, heat oil.  Add pork and cook over moderately low heat, turning occasionally, until browned all over, about 10 minutes; transfer to a plate.

Pour off all but 1 Tbs. fat from the pan.  Add onion, season lightly with salt and cook over moderate heat, stirring, until softened, about 5 minutes.  Add the reserved marinade and chicken broth and scrape up any browned bits stuck to the bottom of the pan.  Return pork to the pan and bring to a boil.  Cover and braise in the 325 degree oven for 2 hours, until the meat is nearly tender.  Uncover and braise for 1 hour longer, until the meat is very tender.    

Transfer pork to a baking sheet fat side up.  Strain broth into a heat proof bowl and spoon off the fat.  Return broth to the pan and simmer until reduced to 2 cups, about 5 minutes. 

Heat the broiler.  Broil the pork 8” from the heat until crisp, about 2 minutes.  Cut into twelve 1-2”-thick slices and arrange in shallow bowls.  Spoon the broth all around and garnish with the green onions.  Serve with pickles and rice.