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Need help with sliced pork belly

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I hope a chowhounder can help me with this. I bought pre-wrapped pork belly from a Korean grocery thinking that I was buying a 3.5-pound whole slab. It turns out what I bought was sliced pork belly. I was going to try the recipe below and I have the meat marinating, but now I don't know how to cook it. Will the slices be able to stand a 5-hour braise, or will they fall apart? So how else to do it? Sauteing? I bought all the vegetables and really want to be able to use them. Any suggestions welcome!

3 pounds pork belly
2 cups beef stock or low-sodium canned beef broth
1/2 cup rice wine vinegar
1/4 cup dark soy sauce
1/4 cup peeled, finely grated fresh ginger
1 bunch green onions , trimmed and sliced
3 tablespoons packed dark brown sugar
-- Coarse sea salt or kosher salt
1 1/2 teaspoons hoisin sauce
1 star anise pod
1 tablespoon extra-virgin olive oil
1/2 large onion, very thickly sliced
1 small leek, halved lengthwise and cut into 2-inch lengths
4 large carrots, peeled and cut into 3/4-inch-thick slices
1 small bunch fresh chives, finely chopped
1 small bunch fresh cilantro

The instructions are to either braise in the oven at 250 degrees for five hours, or cook seven hours in a slow cooker with the marinade as the liquid base, along with the leek, carrots and onion.

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  1. If it were me, I would follow the same directions but cut the cooking time. I would think a couple of hours would do it, but you can always check on it and stop cooking when it's done to your liking. Hope that helps!

    1. I would not cut down the cooking time as drastically as Chocolatemama suggests. For such a slow braise the shape of the meat won't make much difference at all. Just check the doneness of the meat an hour or so early, and go longer than 5 hours if you need to. Never trust a recipe, especially the first time.

      1. I do a somewhat similar recipe that involves 2 1/2 pounds of pork belly that is cut into 1 1/2 inch cubes. I simmer it covered and it is done in 2 -2 1/2 hours.

        1. There's a Chinese dish that stirfries sliced pork belly with green onions, garlic and lots of black pepper - it's quite tasty.

          1. When the meat is done marinating, grill/pan sear it. That's how it was intended to be cooked..

            1. you can use them for a different recipe also. Place the slices in a large gal. ziplock bag. Add 1 part vingear, 2 parts soy sauce, 2-3 crushed cloves of garlic, and couple tablespoons of sugars. Let marinate - longer the better. Then grill.