Braised Pork Belly Recipe

Render and brown pork belly

Pat pork belly pieces dry with paper towels and season lightly with 1/2 tsp of the kosher salt. Heat a heavy Dutch oven or wide skillet over medium-high heat and add the vegetable oil. When shimmering, add pork belly pieces in a single layer (work in batches if needed). Sear until well browned on all sides, about 6–8 minutes total, turning occasionally. Remove browned pieces to a plate.

Aromatics

Reduce heat to medium. Add the sliced onion to the pot and sauté 3–4 minutes until translucent and beginning to brown. Add smashed garlic cloves and sliced ginger and cook 1 minute until fragrant.

Deglaze and build braising liquid

Pour in mirin (or sherry) and use a wooden spoon to scrape up brown bits from the bottom of the pot. Add soy sauce, dark soy (if using), brown sugar, star anise, whole peppercorns, remaining 1/2 tsp kosher salt, and chicken stock (or water). Stir to combine, then return pork belly pieces to the pot so they sit partially submerged in the liquid.

Braise

Bring the liquid to a gentle simmer, then reduce heat to low, cover with a tight-fitting lid, and braise gently for 1 hour 15 minutes to 1 hour 30 minutes, turning the pieces halfway through so they braise evenly. The pork should be fork-tender and the fat rendered but still cohesive.

Reduce braising liquid (optional)

Carefully remove the pork belly to a plate and keep warm. Increase heat to medium-high and boil the braising liquid until reduced by about half and slightly syrupy, 6–8 minutes. Taste and adjust seasoning.

Make glaze

In a small bowl whisk together local honey, sweet Thai chili sauce, rice vinegar, soy sauce, and water. In a separate small cup, mix cornstarch with 1 tsp cold water to form a slurry. Bring the honey-chili mixture to a gentle simmer in a small saucepan over low heat, whisk in the cornstarch slurry, and cook 1–2 minutes until glossy and slightly thickened. Remove from heat.

Glaze pork belly

Brush or spoon the glaze over the braised pork belly pieces. For a lightly caramelized finish, place glazed pork belly pieces on a foil-lined baking sheet and broil on high for 2–4 minutes, watching closely, until edges caramelize. Alternatively, sear the glazed pieces in a hot skillet for 1–2 minutes per side to set the glaze. Return any resting juices to the reduced braising liquid and spoon over pork when serving.

While the pork finishes, heat a large skillet over medium heat and add the butter or neutral oil. Add minced garlic and sauté 30–45 seconds until aromatic (do not brown). Add the baby spinach in batches, tossing with tongs until wilted, about 2–3 minutes total. Season with the listed salt and freshly ground black pepper. Transfer spinach to a warm serving dish and keep warm.

Place a bed of sautéed spinach on each appetizer plate or a communal platter. Arrange braised, glazed pork belly pieces atop the spinach. Spoon a little of the reduced braising liquid or any remaining glaze over the pork for extra sheen and flavor.

Garnish with sliced green onions, toasted sesame seeds, and crispy shallots or fried garlic if using. Serve warm as an appetizer — provide small forks or toothpicks for easy serving.