Transform Your Cooking Game With This Ultimate Guide To Making Filipino Braised Pork Belly

Craving a tantalizing and authentic Filipino dish? Look no further than braised pork belly, a culinary masterpiece that embodies the rich flavors and textures of Filipino cuisine. This comprehensive guide will walk you through every step of the braising process, ensuring you create a dish that will delight your taste buds and impress your loved ones.

Gathering the Essentials: Ingredients and Equipment

To embark on this culinary adventure, you will need the following ingredients:

• 2 pounds pork belly, cut into 1-inch cubes
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup vinegar
• 1/4 cup water
• 1 tablespoon black peppercorns
• 2 bay leaves
• Cooking oil

As for equipment, you will require:

• Dutch oven or large pot with lid
• Spatula
• Measuring cups and spoons

Step 1: Marinating the Pork Belly

Begin by thoroughly washing the pork belly and patting it dry with paper towels. In a large bowl, combine the pork belly, onion, garlic, soy sauce, brown sugar, vinegar, water, black peppercorns, and bay leaves. Mix well to ensure all the pork pieces are coated in the marinade. Cover the bowl and refrigerate for at least 4 hours, or overnight for optimal flavor absorption.

Step 2: Searing the Pork Belly

Heat a generous amount of cooking oil in a Dutch oven or large pot over medium-high heat. Once the oil is shimmering, remove the pork belly from the marinade and sear it in batches until golden brown on all sides. This step helps seal in the juices and develops a delicious crust.

Step 3: Deglazing the Pan

After searing the pork belly, remove it from the pot and set it aside. Add the marinade to the pot and bring it to a boil, stirring constantly to deglaze the pan and release any browned bits stuck to the bottom. This flavorful liquid will form the base of the braising sauce.

Step 4: Braising the Pork Belly

Return the seared pork belly to the pot along with the deglazing liquid. Add enough water to cover the pork belly by about 1 inch. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the pork belly is tender and falls apart easily.

Step 5: Preparing the Sauce

While the pork belly is braising, prepare the sauce. In a small bowl, whisk together 1/4 cup cornstarch and 1/4 cup water until smooth. Once the pork belly is tender, remove it from the pot and set it aside. Bring the braising liquid to a boil, then gradually whisk in the cornstarch mixture. Cook over medium heat, stirring constantly, until the sauce thickens and coats the back of a spoon.

Step 6: Finishing and Serving

Return the pork belly to the pot and simmer for another 15-20 minutes in the thickened sauce, allowing the flavors to meld together. Serve the braised pork belly hot over rice or with your favorite vegetables. Garnish with chopped green onions for an extra burst of freshness.

Tips for a Perfect Filipino Braised Pork Belly

• Use high-quality pork belly with a good ratio of fat to meat for maximum flavor and tenderness.
• Don’t skip the marinating step, as it allows the flavors to penetrate the pork deeply.
• Brown the pork belly well before braising to create a delicious crust.
• Simmer the pork belly low and slow to ensure it becomes fall-off-the-bone tender.
• Adjust the amount of water in the braising liquid depending on the size of your pot and the desired consistency of the sauce.

Questions We Hear a Lot

Q: Can I use a different type of meat instead of pork belly?
A: While pork belly is the traditional choice for this dish, you can substitute it with other cuts such as pork shoulder or pork loin.

Q: What if I don’t have a Dutch oven?
A: You can use a large pot with a lid instead. Just make sure it is big enough to accommodate the pork belly and the braising liquid.

Q: How long can I store the leftover braised pork belly?
A: Store the leftover braised pork belly in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months for longer storage.