Braised Pork Belly with Pickled Radishes

Name: Braised Pork Belly with Pickled Radishes
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters thinly sliced fresh ginger; 2 garlic cloves, thinly sliced; 59 milliliters light brown sugar; 118 milliliters fresh lime juice (from 3 limes); 473 milliliters low-sodium chicken broth; 118 milliliters low-sodium soy sauce; 118 milliliters mirin; 1 large onion, coarsely chopped; 1 kilograms pork belly, skinless; 6 servings Pickled Radishes and steamed rice, for serving; 6 servings Salt; 2 scallions, thinly sliced; 1 Tbsp vegetable oil

Braised Pork Belly with Pickled Radishes is a gluten free and dairy free main course. This recipe serves 6. One serving contains 1305 calories, 24g of protein, and 123g of fat. A mixture of ginger, chicken broth, scallions, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

In a large resealable plastic bag, combine the soy sauce, mirin, lime juice, brown sugar, ginger and garlic.

Ingredients you will need

Brown Sugar

Lime Juice

Soy Sauce

Garlic

Ginger

Mirin

Equipment you will use

Ziploc Bags

Cut the pork belly in half crosswise, roughly into two 6-inch squares.

Ingredients you will need

Pork Belly

Add the pork belly to the marinade and seal the bag, pressing out any excess air. Refrigerate overnight.

Ingredients you will need

Pork Belly

Marinade

Preheat the oven to 32

Equipment you will use

Oven

Remove the pork from the bag and pat dry with paper towels; reserve the marinade. In a large enameled cast-iron casserole, heat the oil.

Ingredients you will need

Marinade

Pork

Cooking Oil

Equipment you will use

Paper Towels

Add the pork and cook over moderately low heat, turning occasionally, until browned all over, about 10 minutes; transfer to a plate.

Ingredients you will need

Pork

Pour off all but 1 tablespoon of fat from the casserole.

Add the onion, season lightly with salt and cook over moderate heat, stirring, until softened, about 5 minutes.

Ingredients you will need

Onion

Salt

Add the marinade and chicken broth and scrape up any bits stuck to the bottom of the casserole. Return the pork to the casserole and bring to a boil. Cover and braise in the oven for 2 hours, until the meat is nearly tender. Uncover and braise for 1 hour longer, until the meat is very tender.

Ingredients you will need

Chicken Broth

Marinade

Meat

Pork

Equipment you will use

Oven

Transfer the pork to a baking sheet fat side up. Strain the broth into a heatproof bowl and spoon off the fat. Return the broth to the casserole and simmer until reduced to 2 cups, about 5 minutes.

Ingredients you will need

Broth

Pork

Equipment you will use

Baking Sheet

Bowl

Preheat the broiler. Broil the pork 8 inches from the heat until crisp, about 2 minutes; cut it into twelve 1/2-inch-thick slices and arrange in shallow bowls. Spoon the broth all around and garnish with the scallions.

Ingredients you will need

Green Onions