Prepare to embark on a culinary journey that will transform your kitchen into a flavor paradise! This Braised Pork Belly with Potato and Peppers is not just a recipe – it's an experience that combines tender, melt-in-your-mouth pork with a rich, savory sauce that will have your family and friends begging for seconds. Whether you're a seasoned home cook or a curious food enthusiast, this Asian-inspired dish promises to elevate your cooking game and create a memorable meal that connects people through the universal language of delicious food.
Prep Time: 15 mins
Cook Time: 1 hrs 15 mins
Total Time: 1 hrs 30 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 kg pork belly, cut into cubes
- 2 potatoes, cubed
- 1 bell pepper, sliced
- 1 onion, chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 2 cups water
- 2 tablespoons vegetable oil
Instructions
- Begin by preparing all your ingredients. Cut the pork belly into 2-inch cubes, ensuring they are uniform for even cooking. Cube the potatoes into bite-sized pieces, slice the bell pepper, and chop the onion.
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Once the oil is hot, add the pork belly cubes in batches, making sure not to overcrowd the pot. Sear the pork belly on all sides until they are golden brown and crispy, about 5-7 minutes. Remove the pork belly from the pot and set aside.
- In the same pot, add the chopped onion and sauté for about 3-4 minutes until they are translucent and fragrant. Scrape up any browned bits from the bottom of the pot for added flavor.
- Return the seared pork belly to the pot with the onions. Add the soy sauce, oyster sauce, and sugar. Stir well to coat the pork evenly with the sauces.
- Pour in the 2 cups of water, ensuring that the pork is mostly submerged. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 45 minutes, stirring occasionally.
- After 45 minutes, add the cubed potatoes and sliced bell pepper to the pot. Stir to combine and cover again. Continue to simmer for another 30 minutes, or until the potatoes are tender and the pork belly is melt-in-your-mouth tender.
- Once cooked, taste the sauce and adjust seasoning if necessary. If you prefer a thicker sauce, you can remove the lid and let it simmer for an additional 10-15 minutes to reduce.
- Serve the braised pork belly hot over steamed rice or with crusty bread to soak up the delicious sauce. Enjoy your meal!
Tips
- Choose the Right Cut: Select pork belly with a good balance of meat and fat for the most tender and flavorful result.
- Searing is Key: Take your time when browning the pork belly. This step develops deep, rich flavors that will make your dish extraordinary.
- Low and Slow: The secret to incredibly tender pork is patient, low-temperature cooking. Don't rush the braising process.
- Sauce Consistency: If you prefer a thicker sauce, let it reduce uncovered for the last 10-15 minutes of cooking.
- Make Ahead Friendly: This dish actually tastes even better the next day, so don't hesitate to prepare it in advance.
- Serving Suggestions: Serve over steamed rice or with crusty bread to soak up the delicious sauce. A side of quick-pickled vegetables can add a fresh contrast to the rich dish.
- Ingredient Substitution: Feel free to swap bell peppers with other vegetables like carrots or green beans if desired.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
