Recipe: Delicious Sweet and Savory Oven-Braised Pork Belly

Sweet and Savory Oven-Braised Pork Belly. Transfer the contents of the bag to a small pan. Drain the marinade from the meat, and line the pieces in a roasting pan. Place the pork belly skin side down in a roasting dish.

Pork belly braised in a dark thin flavorful broth intensified with caramelized sugar, star anise, garlic and Kampot pepper alongside hard boiled eggs, roasted tofu and tender bamboo shoots. This is the dish that Khmer moms reward their children for a job well done. Pork belly lovers, today is your lucky day! You can have Sweet and Savory Oven-Braised Pork Belly using 10 ingredients and 12 steps. Here is how you cook it.

Ingredients of Sweet and Savory Oven-Braised Pork Belly

1. You need 400 of to 500 grams Pork belly (block).
2. You need 3 tbsp of Sugar.
3. Prepare 2 of heaping tablespoons ＊Grated onion.
4. You need 2 1/2 tbsp of ＊Soy sauce.
5. Prepare 2 1/2 tbsp of ＊Oyster sauce.
6. Prepare 1 tbsp of ＊Shaoxing wine.
7. You need 1 tbsp of ＊Sesame oil.
8. You need 1/2 tsp of ＊Grated garlic.
9. It's 4 tbsp of Water.
10. Prepare 2 tsp of of water + 1 teaspoon katakuriko potato starch flour Katakuriko slurry.

I am sharing the recipe of one of the most popular pork belly dishes in China, the braised pork belly. It has a perfectly balanced sweet and savory flavor. The texture of the slow-cooked pork is soft and could almost melt in your mouth. The pork belly gets browned to encourage the development of umami-rich fond.

Sweet and Savory Oven-Braised Pork Belly instructions

1. Cut off excess fat from the pork belly and divide into 2 pieces. Cut to an even thickness. Stab the meat many, many times with a fork..
2. Put the pork pieces in a plastic Ziploc bag. Rub sugar into all sides and leave for 30 minutes. You can use honey instead of sugar!.
3. Put the ＊ ingredients in a container and mix well..
4. Add the ＊ ingredients to the bag with the pork, and flatten the bag as possible to eliminate air. Flatten the bag so that the meat is completely immersed in the marinade and leave in the refrigerator overnight..
5. Preheat the oven to 480°F/250°C. Transfer the contents of the bag to a small pan. Drain the marinade from the meat, and line the pieces in a roasting pan..
6. Roast at 480°F/250°C on one side for 7 minutes, turn and roast for another 7 minutes. I used a roll cake pan as a roasting pan..
7. The roasting time differs depending on how thick the meat is. If the juices run clear when you poke a piece with a skewer, the meat is done..
8. Add 4 tablespoons of water to the marinade in the small pan and bring to a boil. Simmer over low heat and add the katakuriko dissolved in water to thicken. Don't thicken too much though..
9. Slice the roasted meat 1 cm thick, spoon the sauce over it and serve..
10. You can store the marinated pork in step 4 in the freezer. Take it out of the freezer and put into the refrigerator the day before you plan to cook it, and let it defrost naturally. Or you can put the frozen bag in a bowl of cold water to defrost..
11. If you roast the meat wrapped in foil, it will be even juicier. The roasting time differs depending on the pieces of pork, so watch it as it cooks..
12. You can use lamb chops instead of pork. If you bring defrosted lamb chops when you go camping, everyone will love you!.

It's braised with aromatics like garlic, ginger and scallions in sake and Asian pear puree with some gochujang and soy sauce until it's fork tender. Then you just skim off the excess fat from the braising liquid and reduce it until it forms a thick shiny glaze. Place the pork belly on top of the bed of apples and alliums. Pour the apple cider into the roasting tray. Every hour or so, mix up the apples and alliums to prevent any on the outside from burning.