Serves 2
40 min
Pork Braised in Balsamic Vinegar with Buttered Vegetables
Recipe GLPR9c2a992e306e6a
Tender pork belly slices braised in a glossy reduction of balsamic vinegar and simple syrup, creating a rich caramelized sauce. The pork is seared until golden, then gently simmered with aromatic vegetables until the braising liquid reduces to a silky glaze. A sophisticated yet straightforward dish that pairs beautifully with rice or roasted potatoes.
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Ingredients
4 slices Pork belly slices, about ½ inch thick
1 tablespoon Neutral cooking oil
½ teaspoon Salt
¼ teaspoon Black pepper
4 tablespoons Balsamic vinegar
4 tablespoons Simple syrup (equal parts sugar and water boiled together)
¼ cup Water
Directions
Heat a thick-bottomed frying pan or skillet over high heat until very hot. Lightly brush the pan with neutral oil to prevent sticking.
Carefully place the pork belly slices in the hot pan side by side, working in batches if necessary to avoid crowding. Sear over high heat for 3 to 4 minutes per side until both surfaces are deeply browned and caramelized.
Season the browned pork generously with salt and black pepper on both sides.
Pour the balsamic vinegar and simple syrup into the pan around the pork. Stir gently with a spoon to combine the liquids and distribute them evenly.
Add the water to the pan. Reduce the heat to low, cover with a lid, and simmer gently for 15 to 20 minutes, until the pork is tender and the braising liquid has reduced to a glossy, concentrated glaze that coats the meat.
Transfer the pork to a serving plate and spoon the reduced sauce over the top. Serve immediately while warm.
