Braising simply means to sear food first and then simmer in a liquid for a long period of time to create a tender texture. It’s much easier to do than it sounds and creates mouthwateringly irresistible meat dishes.
Pork belly works well in this braised recipe as it’s one of the fattiest cuts of pork and can withstand the longer cooking process in the pan. Try to source pork belly with an even ratio of meat and fat for optimal results. Searing the pork belly first is an important part of braising and helps the meat to develop deep flavor.
It’s possible to also make braised pork chops, if preferred, and it’s best to use the bone-in variety so the meat retains its moisture during cooking.
Don’t rush the cooking process, as braising needs at least an hour to create the signature tender results the dish is known for. Aromatics, such as ginger and garlic, help to brighten the overall flavors.
In the recipe above we’ve suggested using a mix of light and dark soy sauce. Light soy sauce adds a signature umami flavor that enhances the savory taste of the meat, whereas dark soy sauce provides rich color and depth and gives the sauce its signature mahogany color. Mixing the sauces together helps to achieve the perfect balance of color, flavor, and saltiness for the tastiest braised pork belly.
Serving Suggestions
Braised pork belly is delicious alongside a selection of classic Chinese and Asian side dishes. For a simple midweek dinner, serve over a bed of steamed white rice to let the flavor of the sauce shine.
You could also use braised pork belly as a filling for steamed bao buns or over a helping of hearty egg noodles. Pickled vegetables, such as pickled cucumber, provide a welcome contrast to the richness of the pork too.
Outside of Asian cooking, braised pork belly is ideal on top of a plate of creamy polenta, for an Italian-Chinese fusion cooking approach. Or try mixing into a bowl of couscous, with fresh herbs, lemon, and olive oil to bring a touch of Middle Eastern flavor to your braised pork belly.
How to Store and Reheat
Braised pork belly can be stored in an airtight container in the fridge for up to three days. When reheating, add the pork belly to a pan on the stove over low heat with a splash of broth to prevent it from drying out. Warm it through gently or reheat covered in the oven on low heat. Braised pork belly often tastes even better the following day once the flavors have had a chance to deepen.
