Red-Braised Pork Belly Recipe | Yummly
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Red-braised Pork Belly

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  • pork belly (As needed)
  • salt (As needed)
  • black pepper (As needed)
  • curing salt (As needed)
  • sugar (As needed)
  • duck fat (As needed)
  • oysters (As needed dehydrated King)
  • shiitake mushrooms (As needed dehydrated)
  • olive oil (As needed)
  • salt (As needed)
  • pepper (As needed)
  • cinnamon (As needed, ground)
  • star anise (As needed, ground)
  • cardamom (As needed, ground)
  • peppercorns (As needed, ground)
  • ginger (As needed, minced)
  • green onions (As needed, minced)
  • mushroom (As needed, stems minced)
  • orange peel (As needed dry, minced)
  • garlic (As needed, minced)
  • palm sugar (As needed)
  • lemon juice (As needed)
  • lime juice (As needed)
  • mushroom soy sauce (As needed dark)
  • kecap manis (As needed)
  • hoisin sauce (As needed)
  • leeks (As needed, minced)
  • onion (As needed, minced)
  • garlic (As needed, minced)
  • russet potatoes (As needed, peeled and diced)
  • bay leaves (As needed)
  • salt (As needed)
  • white pepper (As needed)
  • butter (As needed)
  • heavy cream (As needed)
  • milk (As needed)
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    1. For Belly Dry rub the belly with salt, black pepper, curing salt and sugar and let sit for 48 hours. Confit in duck fat for three hours or until tender
    2. For Char Sui Sauce Combine ingredients in a sautoir and heat until ingredients are well combined
    3. For Leek Fondue Combine all ingredients and sous vide until potatoes are tender. Puree mixture until tender
    4. For Garnish Combine all ingredients and let sit for 24 hrs
    5. For Service Toss braised pork belly in hot Char Sui sauce until well coated
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