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Braised Pork Belly with Pickled Radishes




Difficulty:Moderate
Prep Time:6 Hours
Cook Time:3 Hours
Serves:12

Nutritional Information

Pork belly is a versatile and flavorful cut of meat.

Ingredients

  • 1/2 cup low-sodium soy sauce
  • 1/2 cup mirin
  • 1/2 cup fresh lime juice (from 3 limes)
  • 1/4 cup light brown sugar
  • 1/4 cup thinly sliced fresh ginger
  • 2 garlic cloves, thinly sliced
  • 3 lbs. pork belly, skin removed
  • 1 tablespoon vegetable oil
  • 1 large onion, coarsely chopped
  • Salt
  • 2 cups low-sodium chicken broth
  • 2 scallions, thinly sliced
  • Pickled Radishes and steamed rice, for serving

Directions

  • 1. Combine first six ingredients and cover pork belly with mixture. Let sit overnight or at least 6 hours.
  • 2. Preheat the Egg to 325°. Remove the pork from the bag and pat dry with paper towels; reserve the marinade. In a large enameled cast-iron casserole, heat the oil. Add the pork and cook over moderately low heat, turning occasionally, until browned all over, about 10 minutes; transfer to a plate.
  • 3. Pour off all but 1 tablespoon of fat from the casserole. Add the onion, season lightly with salt and cook over moderate heat, stirring, until softened, about 5 minutes. Add the marinade and chicken broth and scrape up any bits stuck to the bottom of the casserole. Return the pork to the casserole and bring to a boil. Cover and braise in the oven for 2 hours, until the meat is nearly tender. Uncover and braise for 1 hour longer, until the meat is very tender.
  • 4. Transfer the pork to a baking sheet fat side up. Strain the broth into a heatproof bowl and spoon off the fat. Return the broth to the casserole and simmer until reduced to 2 cups, about 5 minutes.
  • 5. Preheat the broiler. Broil the pork 8 inches from the heat until crisp, about 2 minutes; cut it into twelve 1/2-inch-thick slices and arrange in shallow bowls. Spoon the broth all around and garnish with the scallions. Serve with Pickled Radishes and rice.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828