Togo Sticky Pork Belly Recipe
slow-braised, Asian sticky sauce, sesame seeds, garlic cilantro aioli
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Ingredients
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Pork Belly
Garlic Cilantro Aioli
Method
Preparing the Pork Belly
- 1
Sear the Pork Belly
In a large skillet over medium-high heat, sear the pork belly pieces on all sides until golden brown, about 3-4 minutes per side.
- 2
Braised Cooking
Transfer the seared pork belly to a slow cooker. In a mixing bowl, combine soy sauce, brown sugar, rice vinegar, ginger, minced garlic, sesame oil, and water. Pour this mixture over the pork belly.
- 3
Cooking Time
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender and easily shredded.
- 4
Final Touch
Once cooked, remove the pork belly from the slow cooker and let it rest for 10 minutes before slicing. Reserve the sauce in the slow cooker.
- 5
Glazing
In a saucepan, reduce the reserved sauce over medium heat until thickened, about 10-15 minutes. Toss the sliced pork belly in the thickened sauce before serving.
Making the Garlic Cilantro Aioli
- 6
Mixing the Ingredients
In a medium bowl, combine mayonnaise, minced garlic, chopped cilantro, lime juice, and salt. Mix until well combined.
- 7
Chill the Aioli
Cover the aioli and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serving
- 8
Plating
Serve the sliced sticky pork belly topped with toasted sesame seeds and chopped green onions. Offer a side of garlic cilantro aioli for dipping.