Caucasian Curry

Caucasian Curry

Asian Braised Pork Belly

like i always say...

you can't go wrong with pork belly.

it's easy, hard to over cook and always meaty fatty delicious.
this one is skin free and fully braised with Asian aromatics.
no crispy skin technique here...
this one just melts in your mouth.

it's definitely delicious after a 20 minute rest, but i like to let it cool and refrigerate.  then slice and give a quick sear in a medium hot pan.  serve with just about anything...on burgers, in a panini, with eggs, in spring rolls or just in is own broth with a few of the caramelized shallots. freezes well to.

2-3 pound pork belly, no skin


1/4 cup soy sauce
1 Tbsp sesame oil
1/4 cup rice vinegar
ginger juice, i squeezed a few slices with my garlic press
3 star anise
1 Tbsp brown sugar
a few ginger slices
mix this together until sugar dissolves.
TASTE TEST.  add a little more this or that if necessary.  i'm sure i did.
ALSO...if this is not enough liquid for a braise (because your braisers vary) add a little chicken stock or just some more of the ingredients above.
NOTE...the shallots will weep so do not over do the liquid or you will be boiling the bottom of the belly.

make a bed in the bottom of braiser as shown below...
shallots, smashed garlic ginger slices, star anise.

place belly on bed and pour over braising liquid.  sprinkle with salt and szechwan peppercorns.
cover and put in 320 F oven for about 2 hours, then turn down to 300 for about another 1 1/2 hour, maybe 2 hr...  check your braising liquid.  do you need to take some out? you need to add a little?
you just have to check on it.  if it is truly fork tender then it is ready.

don't worry about the dark ugly looking burnt pan.  this one cleaned off in minutes

serve as is, melt in the mouth...
OR chill over night and slice off and sear as needed.
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