Soy-Braised Pork Belly

1. 1

   In a large Dutch oven or wok, heat oil and sugar over medium-high heat, swirling pot until sugar melts and turns a caramel-amber color.

2. 2

   Place pork belly slices in pot and sear on all sides, about 1 minute per side, using tongs to turn.

3. 3

   Pour enough cold water into vessel to cover the pork. Add soy sauce, five spice powder, ginger, garlic, and salt. Bring to a boil and skim any scum that rises to the surface. Reduce heat to low and simmer, uncovered, for 3-4 hours, until pork is very tender and fat is easily penetrated with a spoon. Add water as necessary to keep pork fully submerged.

4. 4

   Remove pork belly and set aside. Strain solids from braising liquid and return liquid to pan. Over high heat, reduce until lightly thickened and glossy. Adjust seasoning if necessary.

5. 5

   Slice pork into 1/3-inch thick slices. Lightly coat in reduced braising sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.