Asian Braised Pork Belly with Pickled Radishes
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-4
Ingredients
  • 4 cups chicken stock
  • ½ cup soy sauce
  • ½ cup mirin
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced fresh garlic (about 4 cloves)
  • 8x8-inch piece of pork belly, uncured, skin removed (about 1 pound)
  • 1 cup white vinegar
  • 1 cup water
  • ¼ cup sugar
  • 1 large garlic clove, smashed
  • 4 radishes, thinly sliced
  • 2 green onions, sliced on the diagonal
  • White rice, for serving
Instructions
  1. Combine the stock, soy sauce, miring, ginger, and garlic in a Dutch oven and stir to combine ingredients. Add the pork belly (it should be submerged under the liquid), cover, and cook at 300 degrees for 4 hours.
  2. Remove the pork from the braising liquid and when cool enough to handle, cut off and discard and large layers of fat still remaining on the pork belly. If the belly is not fork tender, return it to the braising liquid and cook for another hour. When the pork is tender, refrigerate the pork in the braising liquid overnight.
  3. Combine the white vinegar, water, sugar, and garlic clove and bring to a boil. Add the radishes and cook for 1 minute, then cover and refrigerate until ready to serve (or up to a week).
  4. To serve, remove the layer of fat from the pork and discard it before reheating the pork and braising liquid. Slice the meat (or serve it in large pieces) and serve over white rice. Spoon some of the braising liquid over the top and garnish with the green onions and pickled radishes.
Notes
Pork belly is very rich, so you may find that a small amount of meat goes a long way!
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2014/03/asian-braised-pork-belly-with-pickled-radishes/