Savory Soy-Braised Pork Belly for Dad
Weekend Special: Soy-Braised Pork Belly, a Dish Even Dad Craved
My father had been craving this special soy-braised pork belly for the weekend, and I finally made it for him! Although he was concerned about his diet, his earnest wish prompted me to prepare it with care, even during my busy exam period. Freshly seared pork belly is lightly simmered in a delicious soy sauce-based marinade, creating a rich flavor and a perfect balance of sweet and savory that will delight your taste buds. Paired with a refreshing, crisp scallion salad, any richness is cut through, allowing you to fully enjoy the abundant flavors. This dish is excellent as a side for children’s meals or whenever you want to enjoy pork belly in a unique way. It’s the epitome of sweet and savory – a taste you won’t forget!
Main Ingredients- Pork Belly 600g (approx. 1.3 lbs)
Savory Soy Braising Sauce- Soy Sauce 5 Tbsp
- Sugar 1 Tbsp
- Oligosaccharide 3 Tbsp
- Sliced Fresh Ginger 5 slices
- Black Pepper (to taste)
- Minced Garlic 1 Tbsp
- Cheongyang Peppers 2 (or dried chili peppers, bird’s eye chili)
- Cooking Wine (Mirin, etc.) 3 Tbsp
Refreshing Scallion Salad- Shredded Scallions (or store-bought scallion strips) adequate amount
- Vinegar 3 Tbsp
- Sugar 1 Tbsp
- Salt 1/2 Tbsp
- Soy Sauce 5 Tbsp
- Sugar 1 Tbsp
- Oligosaccharide 3 Tbsp
- Sliced Fresh Ginger 5 slices
- Black Pepper (to taste)
- Minced Garlic 1 Tbsp
- Cheongyang Peppers 2 (or dried chili peppers, bird’s eye chili)
- Cooking Wine (Mirin, etc.) 3 Tbsp
Refreshing Scallion Salad- Shredded Scallions (or store-bought scallion strips) adequate amount
- Vinegar 3 Tbsp
- Sugar 1 Tbsp
- Salt 1/2 Tbsp
Cooking Instructions
Step 1
First, I prepared this special soy-braised pork belly at my father’s request. I purchased about 600g (approximately 1.3 lbs) of pork belly from my usual butcher. Choose pork belly that isn’t too thick or too thin, suitable for braising. (Note: If using 300g, the sauce might be a bit extra, so preparing the sauce for the full 600g is recommended.)
Step 2
Use the scallion strips provided by the butcher, or thinly slice green onions at home. To remove any sharp or pungent taste and enhance freshness, soak the scallion strips in cold water for a short while. (Tip: If you’re not comfortable with knife skills, using pre-shredded scallions from the butcher or supermarket is a convenient option.)
Step 3
The dressing for the scallion salad is slightly different from a typical scallion salad; the key is to enhance its clean and refreshing taste. Simply mix 3 Tbsp of vinegar, 1 Tbsp of sugar, and 1/2 Tbsp of salt to make the dressing. After making this dressing, thoroughly drain the scallions and toss them with the dressing just before serving, when the braised pork belly is almost ready. It harmonizes wonderfully with the rich flavor of the soy-braised pork belly, providing a refreshing counterpoint that cuts through any potential richness.
Step 4
Place the prepared pork belly in a pan and sear it until golden brown and slightly crispy. This step is the same as cooking regular pork belly. Once the pork belly is cooked to your liking, use kitchen scissors to cut it into bite-sized pieces.
Step 5
Now, let’s make the savory soy braising sauce that will bring the pork belly to life! In a pot or pan, combine 5 Tbsp of soy sauce, 1 Tbsp of sugar, and 3 Tbsp of oligosaccharide. Add 5 slices of thinly sliced fresh ginger for aroma, 1 Tbsp of minced garlic, and a pinch of black pepper. For a clean and slightly spicy flavor, finely chop 2 Cheongyang peppers (or dried chilies, bird’s eye chilies) and add them, along with 3 Tbsp of cooking wine (like Mirin). (Tip: Adding chili peppers helps to cut through the richness of the soy-braised pork belly, making it taste much cleaner. If serving to children, add the chilies at the end or remove them before serving.)
Step 6
Bring the prepared soy sauce mixture to a boil. Once the sauce starts to bubble, add the seared pork belly and let it simmer until it’s coated in a glossy glaze. You don’t need to reduce it too much; just simmer until the sauce is slightly thick and coats the pork belly beautifully. This is the dish my father wanted so badly! It’s simple yet full of heartfelt flavor.
Step 7
Finally, toss the pre-made scallion salad with the dressing. Arrange the dressed scallions attractively on a plate, and top with the glistening, soy-braised pork belly. Easy, right? The combination of the sweet and savory flavors with the refreshing scallions is fantastic. When you’re tired of simply grilling pork belly, try this special soy-braised version for a unique treat. It’s also great served over rice as a donburi, and its appealing presentation makes it suitable for guests. As always, pork is a winner!
