Sticky, sweet, and fall-apart tender, this pork belly braises uncovered so the fat melts through and the top caramelizes at the same time. Portioned small, it's a rich brunch protein.
Ingredients
- 1 whole pork belly
- chicken stock, enough to come just below the top of the belly (~1-2 qt / 946ml-1.9L)
- ½ large carrots, rough chop
- ½ onion, rough chop
- 1 celery stalk, rough chop
- 1½ garlic cloves
- ¼ bunch cilantro
- 30 g (1 oz) brown sugar
- 2½ tbsp Thai chile sauce
- salt and pepper
Instructions
- 1Rub pork belly all over with brown sugar, Thai chile sauce, salt, and pepper.
- 2Place belly in a deep hotel pan. Add carrots, onion, celery, garlic, and cilantro around it.
- 3Pour chicken stock to just below the top of the belly (not covering it).
- 4Roast uncovered at 175 °C (350 °F) for 1.5 to 3 hours, depending on the size of the belly, until the top is golden and the meat is completely tender.
- 5Remove from oven. Cool to 5 °C (41 °F), label, and refrigerate.
- 6Remove belly from stock. Scrape off any solidified fat. Portion into 60g (2 oz) pieces.
Cook's Note
Braising uncovered is intentional, the top of the belly needs to color and caramelize while the bottom braises in the stock. Covering it would trap steam and prevent that from happening. Cool it fully before portioning; chilled belly slices cleanly.
Best Served With
Serve with fried rice, soft bao buns, or alongside eggs and roasted sweet potato.
Why This Recipe Works
Brown sugar and Thai chile sauce on the rub give the top of the belly a sweet-spicy glaze as it roasts. The mirepoix (carrot, onion, celery) in the braising liquid adds sweetness and body to the cooking stock.
Make It Yours
- Add star anise and ginger to the braising liquid for an Asian-style version.
- Glaze with hoisin and honey for a char siu direction.
- Brush with extra chile sauce in the last 30 minutes for a stickier finish.
Leftover Strategy
Store portioned belly submerged in braising stock. Keeps refrigerated for up to 5 days. Reheat in the stock over low heat.
Want to impress guests with this dish? Ask Jeff
Pairing
Cold lager or iced jasmine tea cuts through the fat and sweetness.
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