plating the pork belly

Braised pork belly with Shallot Confit

Think of this recipe as a dressed up variation on sweet and sour pork. The honey and vinegar glazed cubes of pork simply melt in your mouth.

Braised Pork Belly:

A 2 pound piece of pork belly
3 Onions, chopped
2 Carrots, chopped
3 Celery stalks, chopped
1 Small bunch fresh thyme
1 Small bunch Fresh parsley stems
1 1/2 Tbl Black peppercorns

Preheat oven to 300ºF
Put all the braised pork ingredients in a Dutch oven.
Add enough water to cover the pork and bring the mixture to a simmer over medium-high heat.
Transfer to the oven and braise, uncovered, until the pork is tender, about 2 hours.
Remove from the oven and set aside to cool.

Meanwhile make the Shallot Confit:

1 1/2 Cups Thinly sliced shallots
2 Tbl Thinly sliced fresh ginger
1/4 Cup Honey
1/3 Cup Red wine vinegar
1/4 tsp Cracked black pepper

Put the shallots, ginger, and honey in a medium saucepan.
Set over medium-high heat and cook, stirring occasionally, until the shallots are softened and caramelized, about 10 minutes.
Add the vinegar and cook until it has evaporated.
Add 1/2 cup water and turn the heat to low. Simmer the mixture until it is almost dry.
Season with salt and pepper. Set aside.


1/4 Cup Honey
1/2 Cup Red wine vinegar

Remove the pork from the braising liquid and cut into 1 inch cubes.
Put the honey in a large saucepan and set over medium heat.
Cook until thickened and a deep amber colour, about 5 minutes.
Add the vinegar and stir well.
Add the pork and cook, stirring occasionally, for 10 minutes, until brown.
If the mixture becomes too thick, add a tablespoon of water.

Divide the shallot confit among serving plates and top with the pork.
Serve warm.

Based on a recipe from “Asian Flavors of Jean-George”

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