Glazed pork belly is a delicious and indulgent dish that has been around for centuries. Its succulent and flavorful meat has been enjoyed by cultures worldwide, from the Chinese to the French. The combination of juicy, sweet glaze, and melt-in-your-mouth pork is simply mouth-watering.
The secret to the perfect glazed pork belly is the combination of ingredients, the cooking technique, and the timing. With the right ingredients and technique, you can create a glazed pork belly dish that is sure to tantalize the taste buds of your family and friends.
What are the ways to cook pork belly?
Cooking pork belly is an incredibly popular way to enjoy this delicious cut of meat. It’s juicy, fatty, and full of flavor, and there are a variety of ways to prepare it. Here are some of the best ways to cook pork belly:
- Roasting – Roasting pork belly is a great way to achieve a delicious, crispy texture on the outside. Simply season the pork belly with herbs and spices, then place it in a preheated oven and cook until the skin is golden brown and crispy.
- Braising – Braising pork belly is a great way to keep the meat moist and tender. Start by searing the pork belly until it’s golden brown, then add some liquid and seasonings to the pot. Simmer the pork belly until the meat is tender and the sauce is thick and flavorful.
3. Sous Vide – Sous vide is an easy way to cook pork belly that results in incredibly tender, juicy meat. Simply season the pork belly, then seal it in a bag and place it in a water bath for several hours. The sous vide method ensures that the pork belly is cooked evenly and remains moist and tender.
4. Grilling – Grilling pork belly is a great way to achieve a smoky flavor and crispy texture on the outside. Start by marinating the pork belly in a blend of herbs and spices, then place it on a preheated grill and cook until it’s golden brown and crispy.
In this recipe, I’m going to use braising method to make the glazed pork belly. This helps break down the fat and tenderize the meat. I use sweet soy glaze to braise the pork. I have the recipe that I link in this post.
Let’s make the Chinese-style glazed pork belly.
Ingredients
- 2 pounds of pork belly
- 5 tablespoons sweet soy sauce glaze sauce
- chopped green onion
- water
- 2 teaspoons dark soy sauce
- 1 tablespoon of sugar
How to make soy glazed pork belly
- Chop your pork belly into bite-sized pieces.
- In a wok/pan, saute the garlic and add in the meat.
- Add sweet soy sauce and stir well.
- Add water so the meat submerges.
- Cover the pan with a lid and simmer for 10 minutes until the water evaporates and the braising juice comes halfway down.
- Now add dark soy sauce, sugar, and stir well.
- Continue braising until there is 20% braising liquid left. The longer you braise the darker it will be. This will depend on your preference as to whether you want to keep the juice.
FAQs
Is it better to cook pork belly fast or slow?
When it comes to cooking pork belly, there is no right or wrong answer on whether it is better to cook it fast or slow. It really depends on the dish you are planning to make. If you are planning to make crispy pork belly, then you should cook it fast over high heat in order to create a crispy exterior. However, if you are making a stew or braised pork belly, then it is best to cook it low and slow. This will help to break down the fat and tenderize the meat, resulting in a juicy and flavorful dish.
Do you put olive oil on pork belly?
If you’re using cured pork belly like bacon, it’s not necessary to add additional oil. But adding a small amount of olive oil to a fresh pork belly can help keep the pork moist and juicy.
Why is your braised pork belly tough?
If you’re making braised pork belly and it’s coming out tough, there are several potential causes. The first is that you may be cooking it not long enough. Pork belly should be cooked slowly over low heat to allow the fat to render and the meat to become tender. If you’re cooking it too quickly or at too high of a temperature, the meat can become tough and dry.
Another potential cause is that you may not have enough liquid in the braising liquid. Pork belly needs to be braised in a liquid such as stock, wine, or even water.
Finally, the type of fat in the pork belly can also affect its tenderness. If the pork belly has a higher proportion of tough connective tissue, it can be more challenging to obtain a tender result. Choose a cut of pork belly with a higher proportion of fat, or trim off any large pieces of connective tissue before braising.
What to soak pork in to make it tender?
Soaking pork in a marinade or brine is a great way to make it tender. Marinades are a mix of liquid, acid, and spices that help to tenderize and flavor the meat. Acids like vinegar, citrus juice, and wine help break down the proteins and make the meat more tender. Spices like garlic, herbs, and spices also add flavor. Brines is a solution of salt and water that help to tenderize the meat. The salt helps to draw the moisture out of the meat, which helps to tenderize it. Soaking pork in a marinade or brine for at least an hour or two is a great way to make it tender. You can also marinate the pork overnight for the best results.
Glazed Pork Belly
Ingredients
- 2 pounds pork belly
- 5 tablespoons sweet soy sauce glaze sauce
- chopped green onion
- water
- 2 teaspoons dark soy sauce
- 1 tablespoon sugar
Instructions
- Chop your pork belly into bite-sized pieces.
- In a wok/pan, sauce the garlic and add in the meat.
- Add sweet soy sauce and stir well.
- Add water so the meat submerges.
- Cover the pan with a lid and simmer for 10 minutes until the water evaporates and the braising juice comes halfway down.
- Now add dark soy sauce, sugar, and stir well.
- Continue braising until there is 20% braising liquid left. The longer you braise the darker it will be. This will depend on your preference as to whether you want to keep the juice.
