Cantonese-Style Braised Pork Belly
A classic Cantonese dish made with tender pork belly, a sweet and savory sauce, and a hint of Filipino flavors.
Ingredients
- ●2 pounds pork bellyskin removed
- ●2 tablespoons light soy sauce
- ●1 tablespoon Filipino fish sauce
- ●2 tablespoons brown sugar
- ●3 cloves garlicminced
- ●2 inches gingersliced
- ● panfor braising
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
In a large Dutch oven or oven-safe pot, heat 2 tablespoons of oil over medium-high heat.
- 3
Sear the pork belly until browned on all sides, then set aside.
- 4
In the same pot, add the minced garlic and sliced ginger and cook until fragrant.
- 5
Add the light soy sauce, Filipino fish sauce, and brown sugar to the pot, and stir to combine.
- 6
Return the pork belly to the pot and make sure it's mostly submerged in the sauce.
- 7
Add enough water to the pot to cover the pork belly, then cover the pot with a lid.
- 8
Transfer the pot to the preheated oven and braise for 2 1/2 hours, or until the pork is tender.
- 9
Remove the pot from the oven and let it cool slightly.
- 10
Using two forks, shred the pork belly into bite-sized pieces and serve with the braising liquid.