Pork Belly Recipe

Prepare pork

Pat the pork belly dry with paper towels. Trim any excessively thick flaps so it sits flat. Season both sides with kosher salt and black pepper and let rest 15 minutes at room temperature.

Brown pork

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tbs vegetable oil. When shimmering, place the pork belly, fat-side down, and sear until deep golden brown, 6–8 minutes. Turn and brown all sides, 2–3 minutes per side. Remove pork to a plate.

Sauté aromatics

Reduce heat to medium. Add smashed garlic, sliced ginger and the white parts of the green onions to the pot. Sauté, stirring, until fragrant and lightly browned, about 2–3 minutes. Add the chopped fermented black beans and stir for 1 minute to release aroma.

Deglaze and combine

Pour in light and dark soy sauces, coconut milk, reserved lychee syrup (about 60 ml), chicken stock (or water), brown sugar, and rice vinegar. Add star anise, cinnamon stick and bay leaf. Stir to combine, scraping browned bits from the bottom. Return the seared pork belly to the pot, fat-side up. The liquid should come about two-thirds up the pork; add a bit more stock if needed.

Braise

Bring liquid to a gentle simmer, then reduce heat to low, cover slightly ajar, and braise gently for 2 to 2 1/2 hours, turning the pork once halfway through, until pork is tender and the fat is gelatinous.

After braising, carefully remove the pork belly and place on a cutting board. Tent with foil and rest 10 minutes. Skim fat from the surface of the braising liquid with a spoon and discard excess (leave some for flavor). Remove star anise, cinnamon stick and bay leaf.

Simmer the braising liquid over medium heat to reduce and concentrate flavors, about 8–10 minutes. Taste and adjust seasoning — add up to 1 tbs soy or 1 tbs brown sugar if needed to balance salty/sweet.

Make a slurry by whisking 1 tsp cornstarch with 2 tbs cold water until smooth. Stir the slurry into the simmering sauce and cook 1–2 minutes until sauce thickens to a glossy, spoon-coating consistency. Remove from heat and stir in fresh lime juice.

Slice the rested pork belly into 1-cm thick slices. Arrange on a warm serving platter.

Halve or leave whole the drained lychees and scatter them around and atop the pork. Spoon the warm black bean–coconut sauce over the pork, letting it pool around the slices.

Garnish with cilantro leaves, sliced scallions, thinly sliced red chili (if using) and toasted sesame seeds. Serve immediately.

Serve with steamed jasmine rice or coconut rice and lightly pickled cucumber to cut richness. Leftover pork is excellent sliced thin and pan-fried for bao or sandwiches.