Ginger Soy Glazed Pork Belly
Ginger Soy Glazed Pork Belly
Ingredients
For the Pork Belly
- 2 pounds pork belly, skinless, cut into 2-inch cubes
- 1 tablespoon vegetable oil
For the Braising Liquid
- 1/2 cup soy sauce
- 4 inches fresh ginger, peeled and sliced
- 6 garlic, cloves, smashed
- 1/4 cup rice vinegar
- 1/4 cup brown sugar, packed
- 1/4 cup mirin
- 2 star anise, pods
For the Glaze and Garnish
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated
- 2 tablespoons brown sugar, packed
- 4 green onions, sliced, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- 1
Preheat your oven to 325°F. Pat the pork belly cubes dry with paper towels. This helps achieve a better sear.
⏱️ 5 min•🌡️ 325°F - 2
Heat vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the pork belly cubes in a single layer, working in batches if necessary to avoid overcrowding. Sear until golden brown and crispy on all sides, about 3 to 4 minutes per side. Remove the seared pork belly and set aside.
⏱️ 10 min - 3
In the same Dutch oven, combine 1/2 cup soy sauce, sliced fresh ginger, smashed garlic, rice vinegar, 1/4 cup brown sugar, mirin, and star anise. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Add the seared pork belly back to the pot, ensuring it's mostly submerged in the liquid. If needed, add a small amount of water to just cover the pork.
⏱️ 5 min - 4
Cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Braise for 2 hours, or until the pork belly is fork-tender and easily falls apart. Periodically check to ensure there's enough liquid; if it's evaporating too quickly, add a little more water.
⏱️ 120 min•🌡️ 325°F - 5
Carefully remove the pork belly from the braising liquid using a slotted spoon and set it aside on a plate. Discard the ginger slices, garlic, and star anise from the liquid. Skim off any excess fat from the braising liquid, if desired.
⏱️ 5 min - 6
Return the braising liquid to the stovetop and bring it to a boil over medium-high heat. Stir in the 2 tablespoons of soy sauce, grated fresh ginger, and 2 tablespoons of brown sugar. Reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens into a glossy glaze, about 10 to 15 minutes. The glaze should coat the back of a spoon.
⏱️ 15 min - 7
Add the tender pork belly back into the thickened glaze, tossing gently to coat all the pieces evenly. Serve immediately, garnished with sliced green onions and toasted sesame seeds.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ginger Soy Glazed Pork Belly
Ingredients
For the Pork Belly
- 2 pounds pork belly, skinless, cut into 2-inch cubes
- 1 tablespoon vegetable oil
For the Braising Liquid
- 1/2 cup soy sauce
- 4 inches fresh ginger, peeled and sliced
- 6 garlic, cloves, smashed
- 1/4 cup rice vinegar
- 1/4 cup brown sugar, packed
- 1/4 cup mirin
- 2 star anise, pods
For the Glaze and Garnish
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated
- 2 tablespoons brown sugar, packed
- 4 green onions, sliced, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- 1
Preheat your oven to 325°F. Pat the pork belly cubes dry with paper towels. This helps achieve a better sear.
⏱️ 5 min•🌡️ 325°F - 2
Heat vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the pork belly cubes in a single layer, working in batches if necessary to avoid overcrowding. Sear until golden brown and crispy on all sides, about 3 to 4 minutes per side. Remove the seared pork belly and set aside.
⏱️ 10 min - 3
In the same Dutch oven, combine 1/2 cup soy sauce, sliced fresh ginger, smashed garlic, rice vinegar, 1/4 cup brown sugar, mirin, and star anise. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Add the seared pork belly back to the pot, ensuring it's mostly submerged in the liquid. If needed, add a small amount of water to just cover the pork.
⏱️ 5 min - 4
Cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Braise for 2 hours, or until the pork belly is fork-tender and easily falls apart. Periodically check to ensure there's enough liquid; if it's evaporating too quickly, add a little more water.
⏱️ 120 min•🌡️ 325°F - 5
Carefully remove the pork belly from the braising liquid using a slotted spoon and set it aside on a plate. Discard the ginger slices, garlic, and star anise from the liquid. Skim off any excess fat from the braising liquid, if desired.
⏱️ 5 min - 6
Return the braising liquid to the stovetop and bring it to a boil over medium-high heat. Stir in the 2 tablespoons of soy sauce, grated fresh ginger, and 2 tablespoons of brown sugar. Reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens into a glossy glaze, about 10 to 15 minutes. The glaze should coat the back of a spoon.
⏱️ 15 min - 7
Add the tender pork belly back into the thickened glaze, tossing gently to coat all the pieces evenly. Serve immediately, garnished with sliced green onions and toasted sesame seeds.
⏱️ 5 min