Braised Pork Belly Recipe
English Cucumber, Watermelon Radish, Pickled Ginger, Tuxedo Sesame Seed
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Ingredients
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Braised Pork Belly and Accompaniments
Method
Cooking Instructions
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Season the pork belly generously with salt and black pepper.
- 2
Sear the Pork Belly
In a large oven-safe pot or Dutch oven, heat a little oil over medium-high heat. Add the pork belly, skin-side down, and sear until golden brown, about 5-7 minutes. Flip and sear the other side for an additional 5 minutes.
- 3
Add Flavorings
Once seared, remove the pork belly and set aside. In the same pot, add garlic, ginger, soy sauce, mirin, and water. Stir to combine and bring to a simmer.
- 4
Braise the Pork Belly
Return the pork belly to the pot, skin-side up. Cover the pot with a lid or foil and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the meat is tender.
- 5
Prepare the Vegetables
While the pork belly is braising, prepare the accompaniments. Arrange the thin slices of English cucumber and watermelon radish on a serving platter. Top with pickled ginger.
- 6
Finish and Serve
Once the pork belly is done, remove it from the oven and let it rest for a few minutes. Slice the pork belly and serve it on a plate alongside the prepared vegetables. Sprinkle tuxedo sesame seeds over the dish before serving.
