Serves 4
120 min
Braised Pork Belly with Leeks and Ginger
Recipe GLPR01a95d677c783b
Succulent pork belly braised in awamori liqueur, dashi, and soy sauce with tender leeks and aromatic ginger. This deeply flavorful dish develops rich, caramelized edges while the meat becomes melt-in-your-mouth tender over gentle heat. Serves 4.
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Ingredients
1¼ lb Pork belly, 1 1/4 lb piece
2½ cups Awamori rice liqueur
1 tbsp plus 1 tsp Kosher salt
1 Leeks, white part only, 1 halved lengthwise
1 Leeks, white part only, 1 cut into 1/4-inch rounds
4 inches Fresh ginger, peeled and thinly sliced, 4-inch piece
1 cup Dashi stock
3 tbsp Dark brown sugar, preferably Okinawan
3 tbsp Soy sauce
Directions
Pat the pork belly dry with paper towels. Season all sides generously with kosher salt, using about 1 tbsp plus 1 tsp total.
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, place the pork belly skin-side down in the pot. Do not add oil; allow the fat to render from the meat itself. Sear for 8–10 minutes until the skin is deeply browned and crispy.
Flip the pork belly and sear the remaining sides for 3–4 minutes to develop color. Remove the pork and set aside.
Pour off all but 1 tbsp of rendered fat from the pot. Add the halved leek (cut lengthwise) and the sliced ginger. Sauté for 2–3 minutes to soften slightly and release aromatics.
Add the awamori liqueur, scraping up any browned bits from the bottom of the pot. Simmer for 2 minutes to reduce slightly and allow the alcohol to cook off.
Stir in the dashi stock, dark brown sugar, and soy sauce until the sugar dissolves. Return the pork belly to the pot, positioning it skin-side up. The braising liquid should come about halfway up the sides of the meat.
Bring the liquid to a gentle simmer. Reduce heat to medium-low and cover the pot partially with a lid or foil. Braise for 60–70 minutes, turning the pork belly over halfway through cooking and basting it occasionally with the braising liquid.
After 60–70 minutes, add the leek rounds to the pot. Continue braising uncovered for 10–15 minutes until the leeks are tender and the pork is fork-tender.
Transfer the pork belly to a cutting board and let rest for 5 minutes. Slice into thick pieces and arrange on a serving platter with the leeks and ginger.
Skim any excess fat from the braising liquid if desired. Pour the remaining liquid and vegetables over the pork. Serve hot.
