I had 1lb of pork belly in the freezer and I had no idea what to do with it. So I hit up my foodie bestie, Kwok Mun, and one of his braising suggestions kind of hit a home run. Well, it didn’t help that I had Diners, Drive-ins and Dives playing on the TV as well. It was decided that the pork belly will be braised. Overnight. Yep, you heard me alright. I braised my pork belly overnight in my oven for over 8 hours in a slow and nice heat – 240F to be exact (approx. 120 C) – in a fragrant pool of dark liquid made up of similar ingredients to my other braised pork dish. The end result was delicious. Meat falling off the bones scandalously with an oh-so-tender, melt-in-your-mouth goodness.
You will want this recipe.
1lb of whole pork belly (get the cut where it’s closer to the ribs)
Spice rub (2 tsp powdered coriander, 1 tsp cumin, 1 tsp sweet paprika, salt and pepper)
1 cup of water
3 tablespoon of soy sauce
1/4 cup of Chinese cooking wine
1 tablespoon of brown sugar
1 star anise
1 whole cinnamon stick
3 cloves of garlic
1 tablespoon oil
Pre-heat oven to 400F.
How you eat this is entirely up to you but I personally like reducing the jus until it thickens and then pour it over a pulled apart pork belly before serving it with some sesame buns. And a cup of green tea, that’s what I call breakfast. Or brunch. Or supper.
I am going to have leftovers for a week.