I’ve been seeing packages of pork belly at H Mart, a fabulous Korean market/mall that now has a branch near me.  After finding some very yummy-sounding recipes for it on the ever-useful Internet, I bought a chunk to try.  This recipe for Five Spice Braised Pork Belly looked like a great place to start my pork belly adventure. I simmered it for about 4 hours, and it could have done with another hour or so, I think, as it didn’t have the falling-apart quality that is mentioned.   But oh, my!

Mmm-mmm good!

Mmm-mmm good!

Savory, rich, delicious, tangy — it is amazingly good.  If you try this, do make the vinegar sauce at the bottom of the page — it is the perfect accompaniment. Please note the bok choy in the background — steamed, not fried, because with that much pork fat, fried bok choy would just be silly.

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