24-hour Braised Pork Belly Recipe

Season and Sear

Season the pork belly with salt and black pepper. In a large skillet, sear the pork belly on all sides until browned. Remove from heat.

Braising Liquid

In a large pot, add garlic, onion, soy sauce, brown sugar, chicken stock, bay leaves, star anise, and ginger. Bring to a simmer.

Braise

Add the seared pork belly to the pot. Cover and braise in the oven at 300°F (150°C) for 24 hours.

Cook Cabbage

In a pot, bring water to a boil. Add chopped cabbage and cook until tender, about 5 minutes. Drain and set aside.

Combine

In a large bowl, combine mashed potatoes, cooked cabbage, green onions, butter, milk, salt, and pepper. Mix until smooth.

Cook Carrots

In a skillet, melt butter over medium heat. Add sliced heirloom carrots and cook for 3 minutes.

Glaze

Add honey, salt, pepper, and water. Cover and cook until the carrots are tender and glazed, about 10 minutes.

Reduce

In a saucepan, bring apple cider and chicken stock to a boil. Reduce heat and simmer until reduced by half, about 15 minutes.

Finish

Whisk in butter, salt, and pepper. Serve warm.