Cured Pork Belly with Soy Sauce Glaze
A twist on traditional Chinese braised pork belly, this recipe features a sweet and savory soy sauce glaze. The cure helps to tenderize the pork and add depth of flavor.
Ingredients
- ●1 (2-3 pound) piece Pork bellyskin removed
- ●1 tablespoon Curea mixture of salt, sugar, and spices
- ●1/4 cup Soy saucedivided
- ●2 tablespoons Maple syrupfor the glaze
- ●2 inches Gingersliced
- ●3 cloves Garlicminced
- ●2 tablespoons Brown sugarfor the glaze
- ●1/4 cup Green onionschopped, for garnish
- ●2 tablespoons Rice vinegarfor the glaze
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
In a small bowl, mix together the cure and 1 tablespoon of soy sauce. Rub the cure mixture all over the pork belly, making sure to coat it evenly.
- 3
Let the pork belly sit at room temperature for 1 hour to allow the cure to penetrate. Then, refrigerate it for at least 4 hours or overnight.
- 4
Preheat a large Dutch oven or heavy pot over medium heat. Remove the pork belly from the refrigerator and add it to the pot.
- 5
Cook the pork belly for 10-15 minutes on each side, or until it's browned and caramelized.
- 6
Transfer the pot to the preheated oven and braise the pork belly for 2-1/2 to 3 hours, or until it's tender and easily shreds with a fork.
- 7
While the pork belly is cooking, prepare the glaze. In a small saucepan, combine the remaining 1/4 cup soy sauce, maple syrup, ginger, garlic, brown sugar, and rice vinegar.
- 8
Bring the glaze to a boil over medium heat, then reduce the heat to low and simmer for 5-7 minutes, or until it's thickened and syrupy.
- 9
After the pork belly has braised for 2-1/2 hours, remove it from the oven and brush the glaze all over it.
- 10
Return the pork belly to the oven and continue to cook for an additional 30 minutes, or until the glaze is caramelized and sticky.
- 11
Remove the pork belly from the oven and let it rest for 10-15 minutes before slicing it thinly against the grain.
- 12
Garnish with chopped green onions and serve immediately.