Name: Asian-Style Pork Belly
Prep time: 15 minutes
Cook time: 2 hours 30 minutes
Total time: 15 minutes + 2 hours 30 minutes
Yield: 4
Cuisine: World cuisine
Ingredients: 1½ lbs. 675 g Quebec pork belly, rind removed, fat trimmed and cut into 1-in. (2.5-cm) cubes; 3 tbsp. 45 mL vegetable oil; 3 cups 750 mL water; 1 cup 250 mL chicken broth; 1 onion, thinly sliced; ⅓ cup 80 mL fresh ginger, peeled and chopped; ⅓ cup 80 mL reduced-sodium soy sauce; 3 tbsp. 45 mL sake or white wine; 3 tbsp. 45 mL brown sugar; 3 tbsp. 45 mL mirin; 1 small bird's eye chili pepper, chopped; 1 lime, cut into wedges; Cilantro, finely chopped, to taste; Sesame seeds, to taste

Asian-Style Pork Belly

2 hours 30 minutes Cook time 15 minutes Prep time 4 servings

Preparation

On the stove

Heat oil in a large skillet set over medium-high heat and brown meat on all sides in two batches. Set aside on a plate while the rest cooks.
Return meat to the same skillet. Add water, chicken broth, onion and ginger. Bring to a boil. Cover and simmer gently until cubes are tender, about 2 hours. Set aside meat cubes on a plate and reduce the juices until slightly thickened.
Add soy sauce, sake, brown sugar, mirin and the chili pepper. Return meat to skillet and continue cooking over medium heat, uncovered, for around 20 minutes or until sauce thickens slightly and glazes the meat. Serve with jasmine rice or rice vermicelli. Garnish with fresh cilantro and sesame seeds. Serve with lime wedges and green beans, snow peas or sweet peas.

Asian-Style Pork Belly

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