When it comes to comfort food that captures both the depth of flavor and the joy of indulgence, few dishes can compete with a well-cooked pork belly. This soy-braised pork belly recipe is a hearty, savory delight, where each bite combines tender, melt-in-your-mouth pork with an infusion of warm spices and a sweet, sticky soy glaze. Balanced with crispy, herb-roasted potatoes and golden sautéed mushrooms, this dish is sure to satisfy any craving for a rich, flavorful meal.

Cooking pork belly until golden and braising it in a soy sauce mixture develops a beautiful glaze and a mouth-watering aroma. Paired with potatoes roasted to crispy perfection and mushrooms that add a rich, earthy dimension, this meal is a tribute to both simplicity and complexity, offering textures and flavors that everyone at the table will appreciate. Perfect for family dinners or special occasions, this dish combines rich Asian-inspired flavors with classic roasted vegetables, making it both familiar and distinctively new.

Full Recipe:

Ingredients

For the Soy-Braised Pork Belly:

• Pork Belly – 1 kg, sliced into thick pieces
• Salt – To taste
• Paprika – To taste
• Black Pepper – To taste
• Olive Oil – For pan-frying
• Brown Sugar – 2 teaspoons
• Soy Sauce – 80–100 ml
• Ginger – 20–40 g, finely grated
• Garlic – 3–4 cloves, crushed and finely chopped
• Hot Pepper – To taste (optional, for a spicy kick)
• Water – 500 ml, for braising

For the Herb-Roasted Potatoes:

• Potatoes – 6–8, cut into wedges
• Salt – To taste
• Provençal Herbs – To taste (thyme, rosemary, and oregano are ideal)
• Olive Oil – For tossing

For the Sautéed Mushrooms:

• Olive Oil – For frying
• Onion – 1, finely chopped
• Mushrooms – 200 g, cleaned and sliced
• Salt – To taste
• Tomatoes – 5–7 small, sliced into rings (optional, for garnish)
• Lettuce Leaves – For serving (optional, to add freshness)

Instructions

Step 1: Season and Prepare the Pork Belly

1. Begin by seasoning the pork belly generously with salt, paprika, and black pepper on both sides.
2. Heat a large skillet over high heat and add a small amount of olive oil. Once the oil is hot, place the pork belly pieces in the pan.
3. Fry the pork belly on both sides until it’s golden brown. This step will take about 2–3 minutes per side, depending on the thickness of your pieces. Once done, set the pork belly aside.

Step 2: Make the Braising Liquid

1. In the same skillet, add the brown sugar and soy sauce, stirring to combine and dissolve the sugar.
2. Add the grated ginger, crushed garlic, and chopped hot pepper (if using) to the mixture, then pour in 500 ml of water. Stir well to create a fragrant, flavorful braising liquid.
3. Return the pork belly to the skillet, ensuring each piece is well-coated with the sauce. Cover the skillet and let the pork braise on low to medium heat for about 35 minutes. This process will infuse the meat with flavor while creating a thick, sticky glaze.
4. After 35 minutes, remove the lid and continue to cook, stirring occasionally, until the sauce reduces and thickens to a glaze-like consistency, coating each piece of pork. This should take an additional 5–10 minutes.

Step 3: Prepare the Herb-Roasted Potatoes

1. Preheat your oven to 190°C (375°F).
2. Place the potato wedges in a large bowl. Drizzle with olive oil, sprinkle with salt, and add a generous pinch of Provençal herbs. Toss to coat evenly.
3. Spread the potatoes out on a baking sheet lined with baking paper, ensuring they’re in a single layer.
4. Roast the potatoes in the preheated oven for 30–35 minutes, or until they’re golden brown and crispy on the edges. Flip them halfway through cooking to ensure even roasting.