Char Siu Pork Belly - One Pot Dish

It has definitely been a while! I lost my way with cooking but I am back at it again! I love to stroll the groceries stores as a hobby, its my Zen. This time I found pork belly on sale for .99 a pound. Therefore, it was time to make some char siu pork belly! This is a simple one pot dish that will provide you a delicious protein that can be eating in many different ways: over rice, in ramen, in steam buns or just eaten alone. I hope you enjoy this recipe as I did making it! 

Ingredients: 

2 lbs of pork belly 

1 cup of soy sauce 

1 cup of rice wine vinegar 

1 cup of mirin 

1/2 cup of honey or brown sugar 

4 oz of ginger, 1/2 inch slices 

1 medium yellow onion, quartered 

1 bundle of green onions, whites and green, 2" slices (about 10 green onions) 

Optional: 

White rice 

Jalapenos 

Green onions (green parts only), cut into long thin strips 

In a thick bottom pot, render the fat and sear the pork belly until its nice and golden brown on both sides. You can add a bit of oil to help crisp up the pork belly but not necessary as the pork as a tremendous amount of fat.

While the pork is being seared, start prepping the aromatics, you can leave the skin on or remove the skin. (I opt for the simplest route, so skin on for everything, just make sure everything is washed well). Chop your onion into quarters, garlic clove in half, slice the ginger and cut the green onion into 2 inch pieces. Set aside.

Check the pork periodically, rotate when necessary.

To prepare the sauce, mix the water, soy sauce, rice wine vinegar, mirin and honey into a large mixing bowl.

Once the pork is seared on both sides, add everything to the pot! Bring to a boil at high heat, let it simmer for about 30 minutes, and then loosely cover (crack for ventilation) and lower the heat to a medium-low heat for 1.5 hours, rotating every twenty minutes or so. I believe this round, it took about a total of 2 hours. Depends on your pork and your pot. You'll know its finished when the liquid turns into a thick sauce and your pork is cooked through and tender. You can at this time place into a crock pot and cook on high for 4 hours, your pork will be extra tender and super delicious! I kept mine on the stove and the flavor was still exceptional!

Remove from pot, let it cool and then serve! I enjoy it with sliced jalapenos or green onions as a garnish to cut the richness of the pork belly.

Enjoy!

XX Kathy