Ingredients with Measurements:
- 2 lbs pork belly, skin on
- 1 cup cuka (Filipino cane vinegar)
- 1 cup water
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 head garlic, minced
- 1 onion, sliced
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp salt
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
a. Preheat oven to 350°F.
b. In a Dutch oven or heavy-bottomed pot, combine cuka, water, soy sauce, brown sugar, garlic, onion, bay leaves, black peppercorns, and salt. Stir until sugar and salt are dissolved.
c. Add pork belly to the pot, skin side up. Make sure the liquid covers the pork belly.
d. Bring the liquid to a boil over high heat. Once boiling, cover the pot with a lid and transfer to the preheated oven.
e. Braise the pork belly for 2-3 hours or until tender. Check the liquid level occasionally and add more water if needed.
f. Once the pork belly is tender, remove it from the pot and transfer to a cutting board. Let it rest for 10 minutes.
g. Meanwhile, strain the braising liquid and discard the solids. Return the liquid to the pot and simmer over medium heat until it thickens and reduces by half.
h. Slice the pork belly into serving portions and arrange on a serving platter. Pour the reduced braising liquid over the pork belly.
i. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 580
Fat: 41g
Carbohydrates: 12g
Protein: 37g
Sodium: 1600mg
Sugar: 10g
Substitutions for ingredients:
a. Cuka can be substituted with apple cider vinegar or white vinegar.
b. Soy sauce can be substituted with tamari or coconut aminos.
c. Brown sugar can be substituted with honey or maple syrup.
Variations:
a. Add sliced ginger for extra flavor.
b. Use pork shoulder or beef brisket instead of pork belly.
c. Add vegetables such as carrots, potatoes, or bok choy to the pot.
Tips and tricks:
a. To get crispy skin, broil the pork belly for a few minutes after braising.
b. Let the pork belly rest before slicing to prevent the juices from escaping.
c. Use a sharp knife to slice the pork belly.
Storage instructions:
Store leftover pork belly in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork belly in the oven or microwave until heated through.
Presentation ideas:
Arrange the sliced pork belly on a bed of steamed rice and pour the reduced braising liquid over it. Garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions, cilantro, or sliced red chilies.
Pairings:
Steamed rice, pickled vegetables, or stir-fried greens.
Suggested side dishes:
Bok choy stir-fry, garlic green beans, or roasted sweet potatoes.
Troubleshooting advice:
a. If the liquid level is too low, add more water to prevent the pork belly from drying out.
b. If the braising liquid is too salty, add more water or sugar to balance the flavors.
Food safety advice:
Make sure the pork belly is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Cuka-braised pork belly is a Filipino dish that is typically served during special occasions such as weddings and fiestas.
Flavor profiles:
This dish is savory, tangy, and slightly sweet.
Serving suggestions:
Serve this dish with steamed rice and pickled vegetables for a complete meal.
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