Braised Pork Belly Recipe
Slow roasted and seared pork belly served with garlic mashed potatoes, asian pesto, pork au jus, and house vegetables
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Belly
Method
Preparation and Cooking
Prepare the Pork
Preheat the 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. Rub salt and black pepper all over the pork belly.
Sear the Pork
In a large oven-safe skillet, heat some oil over medium-high heat. Sear the pork belly skin-side down until crispy, about 5-7 minutes. Flip it over and sear the other side for an additional 5 minutes.
Braise the Pork
Pour in chicken broth, soy sauce, and add brown sugar. Bring to a simmer, then cover and transfer the skillet to the preheated oven. Braise for 2-3 hours until tender.
Finish the Pork
Remove from the oven and let it rest for 15 minutes. Slice the pork belly and sear the slices in the skillet skin-side down for a few minutes until crispy.
