Belly in Water
This pork belly recipe can be used in many ways, so feel free to experiment. I especially enjoy it in a slider, in a bowl of ramen noodle soup or on deviled eggs.
Simmering Broth
Ingredients:
- 2-pound pork belly
- 1/3 cup brown sugar
- 1/3 cup dry Sherry
- 2-inch piece of fresh ginger, peeled and sliced in in a few pieces
- ½ tsp. each ground clove and ground cinnamon
- ½ cup soy sauce
- 1 Tbsp. Sriracha
- 1 can of coca cola
- 4 cups of water
Boiled Belly
Directions:
- Fill a large pot or Dutch oven to half full with water then bring to a boil over high heat. Reduce heat to medium and place the pork belly in the pot. Cook for 5 minutes then remove to a plate, drain the pot and clean it.
- To the same pot, add the brown sugar, Sherry, ginger, spices, soy sauce, Sriracha, cola and water. Bring the broth to a simmer. Cut the par-boiled pork belly in 2-inch pieces and add to the broth. Turn the heat to low, cover the pot and cook for 3 hours, gently stirring occasionally.
- Turn the oven to the broil. Line a couple baking sheets with foil.
- Using thongs, carefully remove the pork belly pieces letting them drain off the thongs a few seconds. Reserve the broth.
- Place the belly on the foil-lined baking sheets and place under the broiler for 5 minutes, or until golden brown. Remove from the oven and spoon a teaspoon of the broth on each piece.
- Use as desired or eat right away.
It is amazing to me how such a humble piece of meat became the talk of the town . And , like other parts of a pig or beef, the way to cook it makes the difference.