I admit there are times that I talk non-stop to my boys about healthy food, balance diet and eating more vegetables. Yada yada yada. But there are also times when I think we should be forgiven for the occasional guilty pleasures – like chocolate truffles and pork belly with crispy rind. And last Saturday was one of those days.
I bought a slab of pork belly and intended to cook lechon kawali but decided against it as I’ve cooked that about 2 weeks earlier paired with munggo. Isip-isip… ano nga ba maluto? Suddenly I crave for a sinful slice of melt-in-your-mouth braised pork belly.
I braised the pork belly with my usual suspects (soy sauce, garlic, peppercorns and a dash of sugar) but instead of pineapple juice, I added Korean corn syrup and vinegar. Not bad. Oh… and if you’re intimidated by corn syrup, you may want to read this.
- A large slab of pork belly
- 5-6 cloves of garlic, crushed
- ½ cup soy sauce
- ¼ to ½ cup vinegar
- 10-12 pieces of peppercorns
- ¼ cup of Korean corn syrup (mool yut)
- 1 tbsp sugar
- A dash of salt
- Parboil pork belly for about 3-5 minutes to remove scum. Discard water and clean pot.
- Place the pork belly in the pot, skin side up. Add soy sauce, garlic, peppercorns, vinegar, corn syrup and sugar. Add water (approx. 1 cup) to the mixture, just enough to cover the belly.
- Bring to a boil, then lower the heat and simmer with the lid on for about 2 hours until fork tender and with enough sauce left. Sugar should be added sometime during the simmering. Remember to ladle the sauce over the skin during cooking time. You can also flip it to let skin side down after an hour, just be careful not to break the skin. If you are not sure you will be able to do this in the process, just leave it as it is but make sure to moist the skin with the sauce from time to time. Add water if necessary during simmering.
- Carefully transfer the cooked pork belly to a platter and slice. Pour the remaining sauce over the slices and serve with steamed rice and vegetables.