Honey Soy Ginger Pork Belly is a great Sunday dinner dish. Its sweet and salty base, with that zing of ginger, will remind your tastebuds that you’re alive by way of a jolt to your senses.
By now, you should know that I like to share simple recipes that look good and taste good. Well, this Honey Soy Ginger Pork Belly is just that. The pork belly strips are marinated for at least 2 hours, baked on low for two hours and then finished off under the broiler. You need time to make this dish happen, but it’s worth it. Oh yes indeed.
Of course this is a delicious dish, no need to explain why – right? Except that the most vital ingredient in this dish the pork belly. You need some good quality, thick cut pork belly. Ideally, each piece should be approx. 1 1/2 inch thick. If you’re lucky to still have a butcher, you can ask them to cut them up accordingly. Otherwise, like most of us, you will have to use your judgement.
Once cooked pork belly becomes piping hot, so give it a few minutes to rest before serving. Otherwise you might suffer a burned tongue or face.
A rich pool of sauce is created while the Honey Soy Ginger Pork Belly cooks. All that is needed is to strain and reduce the sauce, then pour it over the meat just before serving.
Rice is the perfect partner for this dish. It balances out the consistency of the melt in your mouth pork and soaks up the sauce.
I’m still sheltering in place, still at home, waiting for COVID-19 to give up on us. If you are too, you might have the time to try out this recipe. So why not give it a try and let me know what you think.
Honey Soy Ginger Pork Belly
Ingredients
- 2 lb pork belly cut into 1 1/2 inch strips
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 cup water
Instructions
- Place pork belly strips into a sealable bag.
- Mix together honey, soy sauce, garlic, ginger and water to create a marinade.
- Tip marinade on top of pork belly, massage the meat until it is completely coated.
- Seal bag and place in fridge for two hours.
- Remove pork belly from fridge and allow to rest until room temperature - approx. 30 minutes.
- Remove pork belly from marinade and place in an overproof dutch oven and cover.
- Discard leftover marinade and place dutch oven in a preheated oven at 280.
- Cook for two hours until a knife can easily glide through the pork belly.
- Remove from oven and transfer pork belly from dutch oven to a cooking tray leaving behind the sauce.
- Tip sauce into a fat separator with strainer to get rid of stray bits left behind and then pour the gravy back into the dutch oven leaving the fat behind.
- Place dutch oven on a high heat and reduce sauce by one third.
- Taste sauce while reducing and add soy sauce, honey or water as needed, if needed.
- Place pork belly under the broiler on medium heat and brown on both sides.
- Allow pork belly to rest for 5 mins and serve with a generous pour of sauce.
