Braised Pork Belly

Lately, I have been thinking of coming up with “Progressive Recipes”. My definition of Progressive Recipes is, the recipes which can appeal to a wider audience, where you try to take them through steps in respect to appearance, texture, flavor and create a common baseline of taste notes.

While I was savoring my last bite of pork belly in Ku De ta, Singapore, I told myself, let me try and create a recipe where I can please the taste buds of an Italian, Indian, Chinese and …. (you can add , as long as they eat pork  ) and they all can say, “you seem to like the flavors from our country” 

This recipe is adapted from a traditional recipe from Goa called “White Pork” (will post this recipe soon).

Braised Pork Belly

Pork Belly (6” by 4” by 2”) 
2 large onions chopped 
15 cloves of garlic
1 tablespoon black pepper corns
6-8 big thai red chilles, pierced with a knife(you can also use green chilies)
1.5 teaspoon cumin seeds
200 ml white wine
1 tablespoon honey
½ cup white wine vinegar

Take a pot, place the pork belly with the fat side down (try and use a pot which can just fit the pork belly because large ones will need you to add more water to cover it) and add all the ingredients and water to just cover the pork belly and bring it to a boil over medium heat. Once it starts to boil, simmer it over very low heat for 45-90 mins depending on the quality of meat. Flip the meat every 15-20 mins carefully with a thong until it is cooked through. (TIP:: Use a toothpick and poke into the meat from the fat side and it should just pierce through with very little effort).

Remove the meat from the pot onto a baking tray, score the fat side zig-zag, glaze some honey on the scored surface and grill it in an pre heated oven at 220 deg centigrade until it is brown and crispy.

Strain the stock, bring it back into the pot and reduce it to half. At the same time remove the chillies from what you got after straining and then blend it into a smooth paste. Take a bowl and add the stock and blended paste as per your taste. Now slice the pork belly, add the sauce and serve it with chillies on the side

Categories: Travel Cuisine


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