Pork Belly Recipe
sweet and spicy braised belly, brussels sprout slaw, carrot-ginger purée, cashews
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Ingredients
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Pork Belly and Accompaniments
Method
Cooking the Pork Belly and Preparing Accompaniments
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern. Season with salt and pepper.
- 2
Braise the Pork Belly
In a large oven-safe pot, combine brown sugar, soy sauce, rice vinegar, minced ginger, garlic, and water. Add the pork belly, skin side up. Bring to a simmer on the stovetop, then cover and transfer to the oven. Braise for 2.5 to 3 hours until tender.
- 3
Make the Carrot-Ginger Purée
While the pork is braising, steam the chopped carrots until tender, about 15 minutes. Blend the steamed carrots with 1 tablespoon of minced ginger, a pinch of salt, and a splash of water until smooth. Set aside.
- 4
- 5
Finish the Pork Belly
Once the pork belly is tender, carefully remove it from the pot and let it rest for 10 minutes. Increase the oven temperature to 400°F (200°C). Return the pork belly to the oven for an additional 15-20 minutes to crisp the skin.
- 6
Serve
Slice the pork belly and serve it over the carrot-ginger purée, with a side of brussels sprout slaw and topped with chopped cashews.
