Thai-Style Braised Pork Belly
A rich and flavorful Thai-inspired pork belly dish with a deep, caramelized glaze. Serve with steamed vegetables and rice.
Ingredients
- ●1 lb pork belly
- ●1/2 cup germangerman mustard
- ●2 tbsp infusedinfused oil
- ●2 tbsp oil
- ●2 bowlsfor serving
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Pat the pork belly dry with paper towels.
- 3
Season with salt and pepper.
- 4
Heat oil in a large Dutch oven over medium-high heat.
- 5
Sear the pork belly until browned on both sides, about 2-3 minutes per side.
- 6
Transfer the pork to a plate and set aside.
- 7
Add the infused oil and german mustard to the pot, scraping up any browned bits from the bottom.
- 8
Add 1 cup of water to the pot and bring to a simmer.
- 9
Return the pork to the pot, cover with a lid, and transfer to the preheated oven.
- 10
Braise for 2-1/2 hours, or until the pork is tender and the internal temperature reaches 190°F (88°C).
- 11
Remove the pot from the oven and let it cool slightly.
- 12
Strain the cooking liquid through a fine-mesh sieve into a clean saucepan.
- 13
Simmer the liquid over medium heat until thickened and syrupy.
- 14
Slice the pork and serve with the caramelized glaze spooned over the top.
- 15
Serve with steamed vegetables and rice.