pork belly

2. Braised Pork Belly in Soy Sauce

Ingredients:

• 2 pounds pork belly, cut into cubes
• 1 cup soy sauce
• 1/2 cup brown sugar
• 1 cup chicken stock
• 2 cloves garlic, minced
• 1 piece of ginger, sliced
• 2 green onions, chopped

Instructions:

1. In a large pot, brown the pork belly cubes on all sides.
2. Add garlic, ginger, soy sauce, brown sugar, and chicken stock.
3. Bring to a simmer, cover, and braise for about 1.5 hours until the pork is tender.
4. Serve over rice, garnished with chopped green onions.

3. Grilled Pork Belly Tacos

Ingredients:

• 1 pound pork belly, sliced into thin strips
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Tortillas
• Toppings: diced onions, cilantro, lime wedges

Instructions:

1. Preheat the grill to medium-high heat.
2. Mix chili powder, cumin, and garlic powder, then rub the mixture onto the pork belly strips.
3. Grill the pork belly for about 4-5 minutes on each side until crispy.
4. Serve in warm tortillas with your favorite toppings.

Tips for Cooking Pork Belly

• Score the Skin: If you’re roasting pork belly, scoring the skin helps the fat render out and creates a crispy texture.
• Use a Meat Thermometer: For perfect doneness, a meat thermometer can help ensure that the internal temperature reaches 190°F (88°C) for tenderness.
• Rest Before Slicing: Allowing the pork belly to rest for a few minutes after cooking helps the juices redistribute, making it juicier.

Storing Leftover Pork Belly

• Refrigerator: Store any leftover pork belly in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or skillet to maintain its texture.
• Freezer: You can freeze cooked pork belly for up to 3 months. Wrap it tightly in plastic wrap and then in foil before placing it in the freezer.