Belly in Water

This pork belly recipe can be used in many ways, so feel free to experiment. I especially enjoy it in a slider, in a bowl of ramen noodle soup or on deviled eggs.

Simmering Broth

Ingredients:

• 2-pound pork belly
• 1/3 cup brown sugar
• 1/3 cup dry Sherry
• 2-inch piece of fresh ginger, peeled and sliced in in a few pieces
• ½ tsp. each ground clove and ground cinnamon
• ½ cup soy sauce
• 1 Tbsp. Sriracha
• 1 can of coca cola
• 4 cups of water

Boiled Belly

Directions:

1. Fill a large pot or Dutch oven to half full with water then bring to a boil over high heat. Reduce heat to medium and place the pork belly in the pot. Cook for 5 minutes then remove to a plate, drain the pot and clean it.
2. To the same pot, add the brown sugar, Sherry, ginger, spices, soy sauce, Sriracha, cola and water. Bring the broth to a simmer. Cut the par-boiled pork belly in 2-inch pieces and add to the broth. Turn the heat to low, cover the pot and cook for 3 hours, gently stirring occasionally.
3. Turn the oven to the broil. Line a couple baking sheets with foil.
4. Using thongs, carefully remove the pork belly pieces letting them drain off the thongs a few seconds. Reserve the broth.
5. Place the belly on the foil-lined baking sheets and place under the broiler for 5 minutes, or until golden brown. Remove from the oven and spoon a teaspoon of the broth on each piece.
6. Use as desired or eat right away.