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Pork Pork Belly

Need help with sliced pork belly


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Home Cooking Pork Pork Belly

Need help with sliced pork belly

saucedjen | | Jun 28, 2010 06:41 PM

I hope a chowhounder can help me with this. I bought pre-wrapped pork belly from a Korean grocery thinking that I was buying a 3.5-pound whole slab. It turns out what I bought was sliced pork belly. I was going to try the recipe below and I have the meat marinating, but now I don't know how to cook it. Will the slices be able to stand a 5-hour braise, or will they fall apart? So how else to do it? Sauteing? I bought all the vegetables and really want to be able to use them. Any suggestions welcome!

3 pounds pork belly
2 cups beef stock or low-sodium canned beef broth
1/2 cup rice wine vinegar
1/4 cup dark soy sauce
1/4 cup peeled, finely grated fresh ginger
1 bunch green onions , trimmed and sliced
3 tablespoons packed dark brown sugar
-- Coarse sea salt or kosher salt
1 1/2 teaspoons hoisin sauce
1 star anise pod
1 tablespoon extra-virgin olive oil
1/2 large onion, very thickly sliced
1 small leek, halved lengthwise and cut into 2-inch lengths
4 large carrots, peeled and cut into 3/4-inch-thick slices
1 small bunch fresh chives, finely chopped
1 small bunch fresh cilantro

The instructions are to either braise in the oven at 250 degrees for five hours, or cook seven hours in a slow cooker with the marinade as the liquid base, along with the leek, carrots and onion.

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