Braised Pork Belly

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Braised Pork Belly

Author

Dany Dugay

Prep time

20 Min

Cook time

1 H & 30 M

Total time

1 H & 50 M

This flavour rich pork is perfect with rice, on buns, or taco shells with Cabbage Patch Kimchi!

Ingredients

• 2 pounds sliced pork belly
• 125ml hoisin sauce
• 60ml canola oil
• 1 onion, medium dice
• 2 carrots, peeled and medium dice
• 2 ribs celery, medium dice
• 4 cloves of garlic, peeled
• 2” piece ginger, peeled and sliced
• 750ml kimchi stock
• 60ml good quality soy sauce
• 60ml hoisin
• 60ml molasses

Instructions

1. Preheat oven to 300F
2. Rub pork belly with ½ of hoisin.
3. Heat oil in a large pot on medium heat, sear pork on all sides and remove from pan.
4. Add onion, carrot, celery, garlic and ginger to the pan and cook until browned.
5. Add remaining ingredients and return pork shoulder to pot.
6. Bring everything to a boil, then cover pot with a lid or tin foil.
7. Braise in the oven for 1-1.5 hours.
8. Once pork shoulder is tender, remove from pot, and strain the remaining liquid into a new clean pot.
9. Bring liquid to a boil, skimming off the fat with a ladle.
10. Reduce heat to a simmer and reduce the liquid until it is thick to cover the back of a spoon, bringing it to at least half the amount.
11. Shred the pork and add as much of the reduced sauce as desired.