BUY PORK BELLY RECIPES

Steps:

• Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
• Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
• Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
• Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
• Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
• Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
• Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
• Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
• Serve immediately over a bowl of rice and sprinkle with sliced green onions.
• Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
• Enjoy!

Steps:

• Preheat the oven to 450°F (220°C)
• Score the fat on the pork belly with a sharp knife.
• Pat the meat dry with a paper towel and season the meat on all sides with salt and pepper.
• Place the meat on a baking sheet lined with tin foil or parchment paper.
• Roast the pork for 30 minutes, until the fat is rendered and crisp on the top.
• Reduce the oven temperature to 350°F and continue to roast the meat for 2 hours, until very tender and soft.
• Remove the baking sheet from the oven, place the meat on a cutting board and cover with tin foil. Rest for 10 minutes. Then uncover the meat, slice and serve.