Experience an explosion of flavor with this delectable Black Pepper-Braised Pork Belly recipe. Enjoy a medley of robust and daring flavors with every bite!
Begin by preparing the ingredients. You will need 3 lbs of pork belly, 1 tablespoon of kosher salt, 1 teaspoon of freshly ground black pepper, 2 cloves of crushed garlic, 1 onion chopped into chunks, 2 carrots chopped in large pieces, and 4-5 cups of unsalted chicken stock. Set aside the chicken stock. Rub the pork belly with the salt and pepper mixture.
Preheat your oven to 375°F. Heat a large Dutch oven or cast iron pot on medium-high heat on the stovetop. Add two tablespoons of olive oil and, when hot, add the pork belly pieces to the pot and sear for 5 minutes, or until golden brown. Stir in the garlic, onion and carrots, season with salt and cook for a few more minutes. Pour in the chicken stock and bring to a boil before turning down to low heat. Cover with a lid and place into the preheated oven. Braise in the oven for 1 hour and 45 minutes until the pork is fork-tender. Transfer the pork to a plate using tongs and tent with aluminum foil so that it stays warm while you finish cooking.
Start by preheating the oven to 350 degrees F (175 C). Heat two tablespoons of vegetable oil in a large pot or oven-safe Dutch oven over medium-high heat. Once the oil is hot, add the pork belly and brown it on all sides for about 10 minutes until it’s golden brown and crispy. Remove the pork belly from the pot.
Add the onions, garlic and ginger to the pot and reduce heat to medium. Cook for about 5 minutes until the vegetables are softened and beginning to brown. Then add the soy sauce, maple syrup, black pepper, bay leaves and water. Stir together until combined. Place the pork belly back into the pot along with any accumulated juices from it resting on a plate earlier. Cover with a lid and place in preheated oven for 2-2 1/2 hours or until pork is tender and easily shreds apart. Serve hot with your favorite sides. Enjoy!
Add the chicken stock to the pot and bring to a boil before adding in all the seasonings, including black pepper, garlic powder, onion powder, ground ginger, bay leaves and oregano. Stir in 1/4 cup of brown sugar and stir everything together. Bring back to a simmer before adding the pork belly back into the pot.
Once the pork belly is added back into the pot it's time to let it braise. Simmer partially covered for about two hours or until the meat is tender and easily falls apart between your fingers. Stir occasionally, but make sure to only move it when you need to as this will help keep the oiliness at bay. You may want to add a bit more chicken stock if it starts drying out, otherwise adjust seasonings once finished cooking according to preference. Serve up with your favorite sides and enjoy a delicious cuisine experience! Once done you can either eat right away or store in an airtight container in the fridge for up to three days.
Reduce the heat to medium-low, cover the pot and simmer until the pork is tender and much of it has been cooked off - this will take around 2 hours. Increase the heat occasionally while cooking and make sure to adjust the seasoning if necessary. When liquid has reduced, uncover it and reduce the heat once more to low. Continue cooking until almost all the liquid in the pot has reduced and thickened before serving.
This Black Pepper-Braised Pork Belly is truly a luxurious dish that can be easily cooked in a slow cooker or on the stovetop. The pork belly is slowly cooked with aromatics and black pepper, until it’s tender and juicy. Then the liquid used to cook the pork is simmered and reduced until thickened, providing an intense flavor for this succulent dish. Serve this lightly spiced pork belly with steamed rice or noodles for a comforting meal.
Once the timing is right, transfer the black pepper-braised pork belly to a baking sheet or large oven-safe skillet and bake in a preheated oven at 375°F (190°C) until the top of the pork belly is crisp and lightly golden. Garnish with scallions, chopped chilis, or sesame seeds for added flavor and crunch. Serve hot with steamed white rice and vegetables for a savory dinner!
Make sure to save the cooking liquid, as it makes an excellent base for soups, stews, and sauces. The black pepper-braised pork belly can also be cooled completely before transferring it to an airtight container, where it will keep fresh in the refrigerator for up to five days. To serve again, simply reheat until hot and serve with the same garnishes as before. This versatile dish is sure to become a family favorite for meals all year round!
