- Prep time
- 10 minutes, plus 2 hours chilling
- Cook time
- 5–5½ hours
- 6–8 servings
Tender, decadent and delicious, this pork belly is worth the wait.
- 3 pounds pork belly
- 1½–2 gallons water, divided
- 1 stalk lemongrass, crushed and chopped
- 1 yellow onion, large diced
- ½ cup sliced ginger
- 1 head garlic, peeled and crushed
- 1 cup soy sauce
- 2 tablespoons shoyu tare
- 1 tablespoon sugar
Heat oven to 475°F.
Place the pork belly and 3–4 quarts water in a stock pot, making sure the water generously covers the meat (pork belly can be cut in half or thirds to fit in the pot). Bring to a boil and skim any particulates that rise to the top. Simmer for 5 minutes, remove the pork belly and discard the water.
In a baking dish or Dutch oven, add the blanched pork belly and all other ingredients, and cover with 2–3 quarts water. Cover tightly with foil or a lid. Place in oven and turn down to 275°F. Braise in oven for 5 hours or until fork tender.
When tender, carefully remove pork belly from the liquid and place on a lined, rimmed baking sheet in a single layer to cool. Lay a piece of parchment paper or plastic wrap over the top, and then sandwich with another baking sheet. Add 5 pounds of weight to the top pan to press the pork belly evenly. Refrigerate while pressing for 2 hours or overnight.
Once chilled, cut pork belly into strips, approximately 1 inch by 5 inches. Heat a dry sauté pan over medium heat, add the pork belly fat-side down and sear until the fat is golden brown and slightly crispy. Sear all other sides of the pork belly, 1–2 minutes per side, until evenly browned. Drain any excess fat from the pan, add the shoyu tare and sugar, and simmer to create a glaze. Coat pork belly evenly, then serve.
Pro Tip: If you're making this recipe in conjunction with our recipe for Tonkotsu Broth, you can use the braising liquid from the cooked pork belly in the broth. Once you've removed the pork to chill, strain the braising liquid and add it to the simmering Tonkotsu Broth, along with any rendered fat.