Braised Pork Belly with Potato and Peppers

Method8 steps

1. 1

   Step 1: Heat a wok over high heat. Add the 2 lb cubed pork belly and sear until browned and it has released enough fat to sauté the aromatics. Lift out the pork and reserve it; leave the rendered fat in the wok.

   Uses 2 lb pork belly, cubed

   
2. 2

   Step 2: Sauté the 5 garlic cloves, chopped onion (1) and 2 chopped tomatoes in the rendered pork fat until the onion softens and the tomatoes begin to soften.

   Uses Rendered fat from searing the pork · 5 cloves garlic · 1 onion, chopped · 2 tomatoes, chopped

   
3. 3

   Step 3: Return all the browned pork to the wok and sauté it with the aromatics for 1 minute.

   Sauté returned pork · 1 minUses Browned pork belly · Sautéed garlic, onion and tomatoes

4. 4

   Step 4: Stir in the 3 tbsp soy sauce and 2 tbsp oyster sauce, then pour in the 3 cups water. Cover and bring to a boil. Add the 3 dried bay leaves, reduce the heat to a gentle simmer and simmer for 30 minutes. Start the simmer timer after the mixture has boiled and the heat has been reduced.

   First pork simmer · 30 minUses Pork and sautéed aromatics · 3 tbsp soy sauce · 2 tbsp oyster sauce · 3 cups water · 3 dried bay leaves

   
5. 5

   Step 5: Add the 2 tbsp white vinegar and 1 tsp brown sugar. Cover and gently simmer for 30–45 minutes, until the pork is completely tender when pierced. Continue gently simmering if needed to reach that tenderness.

   Tenderize pork · 45 minUses Pork in soy-and-oyster-sauce braising liquid · 2 tbsp white vinegar · 1 tsp brown sugar

   
6. 6

   Step 6: Add both potatoes (2), cut into large cubes, to the tender pork and simmer for 6 minutes. Pierce a potato cube to check it; continue simmering until the potatoes are tender through before proceeding.

   First potato check · 6 minUses Tender braised pork and sauce · 2 potatoes, cut into large cubes

   
7. 7

   Step 7: Add the bell pepper strips and the ¼ tsp ground black pepper. Season with salt to taste, cover and simmer for 2 minutes, until the pepper begins to soften and the potatoes remain tender.

   Finish with peppers · 2 minUses Pork with tender potatoes · Bell pepper, cut into strips; amount unspecified · ¼ tsp ground black pepper · Salt, to taste

8. 8

   Step 8: Remove the whole bay leaves and serve the braised pork, potatoes and peppers warm, with cooked rice if desired. Share between 3 people. Refrigerate leftovers promptly in a covered container for up to 3 days; reheat leftovers to 165°F (74°C).

   Uses Braised pork belly with potatoes and peppers · Cooked rice, to serve (optional)