Braised Black Pepper Pork-Belly

This slideshow requires JavaScript.

Ready : 1 hr 05 mins  [Prep : 5 mins † Cooking : 1 hr † Not Inclusive Of Marinating Time]
Serve : 4 with other dishes
Generic : Braise
Level : Easy
Idle : 1 hr Printable Recipe.

Rich, Luster Glaze Peppery Piece Of Meat

Really, this is just Pan-braised Pork-belly flavored with Black pepper. In fact, it is a lot like Pan-fried Char Siew – click for recipe. While U can prepare this with the usual – pork chop’s style, where the flavors come mainly from the sauce, this braised method has the flavors infused into the meat, thus giving it a much better profile of flavors, plus the meat is tender. Here’s The Viand’s take on Braised Black Pepper Pork-belly.




  • Pork-belly cut to abt 1.5- 2 inches strip. In fact, maybe “bone-in pork chops” is a better alternative. Pure lean Pork will be a little tough.


  • Salt, Sugar (brown/gula Melaka will be perfect), Light soy, Dark soy (more for coloring), lots of coarsely grounded Black pepper, a dash of Sesame oil and Shaoxing wine. A clove or two of smashed Garlic and a small piece of smashed Ginger. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!



  • Step 1 : Start by marinating the Pork-belly with all the Marinating Ingredients – for at least a couple of hrs (overnite for better flavors).
  • Step 2 : Make sure the Pork-belly is at room temperature (out of Fridge for at least 1 hr). Heat up a non-stick Pot/Pan. Transfer the pork belly (w’out the sauce) to the Pot to sear/brown all sides properly. the searing process is really optional but The VainD thinks it helps to build flavors and texture layering.
    Add the sauce and water to abt just covering the Pork-belly. Bring to boil and then turn heat to medium/low and simmer for at least 1 hr (depending on the heat) or till sauce thicken and caramelize to syrupy. Towards the end when the sauce starts to thicken, flip and turn the Pork-belly occasionally to avoid burning.
    Take out the Pork-belly and let it set for abt 10-15 mins b4 slicing to abt 1/2cm thick (preference). Drizzle with the thick sauce and ur plate of delicious peppery “Braised Black Pepper Pork-belly” is ready to be served.

Copyright © 2014 The VianD · All Rights Reserved


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.