Braised Pork Belly

Pork belly is pre-bacon bacon and far superior to it’s cured and smoked cousin. When done right braised pork belly is a tender, flavor bomb of unctuous, meatiness. Slow cooking in a flavorful liquid, like wine or broth, is the way to go for this pork cut. As it renders, the fat flavors the meat and everything becomes melt in your mouth tender. Once braised, allow it to rest in the fridge, even overnight, then sear it, grill it or broil it. You want a high heat to crisp it and warm it through.

Braised pork belly has long been a popular dish in Asian cuisine. The preparation is similar, the pork belly is cubed or sliced, then braised in a sweet soy sauce based liquid. Garlic, ginger and aromatic spices are often added to the braising liquid. The meat and the liquid caramelize to a sticky, salty-sweet deliciousness.