How To Make Stephanie Izard’s Pork Belly Recipe
A savory and decadent pork belly recipe with crispy skin and fall-apart tender meat.
Serves:
Ingredients
- 2 lbs pork belly, skin scored
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 4 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp vegetable oil
Instructions
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Preheat oven to 325°F.
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In a bowl, whisk together soy sauce, rice vinegar, brown sugar, garlic, ginger, and gochujang.
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Heat oil in a dutch oven over medium-high heat. Add pork belly, skin side down, and sear until browned. Flip and sear the other side.
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Pour the sauce mixture over the pork belly and bring to a simmer.
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Cover and bake in the oven for 2.5-3 hours, until the meat is fork-tender.
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Remove the pork belly from the dutch oven and set aside. Skim off any excess fat from the sauce and reduce it to desired consistency.
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Slice the pork belly and serve with the sauce.
Nutrition
- Calories : 604kcal
- Total Fat : 52g
- Saturated Fat : 19g
- Cholesterol : 91mg
- Sodium : 1067mg
- Total Carbohydrates : 15g
- Dietary Fiber : 0g
- Sugar : 13g
- Protein : 18g
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