Tender, slow cooked Thai style Braised Pork Belly. Use the leftovers to make an awesome fried rice. —Karrie / Tasty Ever After
meaty pork belly, skin-on and cut into 1" cubes
dark soy sauce
unseasoned rice vinegar
whole cloves of fresh garlic, minced
fresh ginger, grated
granulated sucanat (can substitute brown sugar)
whole fresh lime
In This Recipe
Heat the olive oil in a heavy bottomed pot and over medium-high heat. Add the pork belly and fry until all cubes are thoroughly browned. Add all of the remaining ingredients (except the lime) to the browned pork belly in the pot and bring the sauce to a boil. Reduce heat to low, stir well, and half cover the pot with a lid. Simmer until the liquid has reduced and the pork belly is tender, about 1 to 1½ hours.
Cut the fresh lime in half and squeeze the juice over the cooked pork belly. Serve with plain jasmine rice and stir-fried vegetables.