Select your home store…
An Extraordinary Grocery Experience
Savings all week long…
See what’s on sale this week hundreds more items than we can fit in our print ad.
Great meals and amazing deals, including our exclusive Secret Special in your email!
Sixteen locations serving Northern California.
View all of our Nugget Markets, Fork Lift, Sonoma Market and Food 4 Less stores.
Learn about what makes our stores special
A complete listing of what is on every aisle at every store
Wine & Cheese pairings and more in our stores
Keep your eyes peeled for these folks!
Order online, pick up in store!
Best Brunch Ever!
A delicious dinner is as good as done!
“Cake” your party into gear!
Fresh, convenient catering platters.
Perfect pairings packed for your perfect picnic.
Order online, ship where ever you like.
Recipes, pairings, kitchen hacks and more…
Get cooking with hundreds of delicious recipes fit for any occasion
Perfect pairings, kitchen hacks and other tantalizing trivia.
Our house-brand focused on unique products developed with local producers.
Prepared items from our chefs, baristas and bakers.
Specialty and build-your-own sandwiches from our kitchens.
Fresh-baked pizzas offered at select locations.
Coffee, juices, smoothies and açaí bowls from our coffee bar.
Be sure to check out our online catering menu!
Begin your extraordinary career!
Family owned and operated for over 90 years.
How to identify special products in our stores.
Supporting local non-profits and causes since 1926.
Committed to working towards a greener, more sustainable future every day.
Drop us a line, we love hearing from our guests!
Tender, decadent and delicious, this pork belly is worth the wait.
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.