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Twice Cooked Pork Belly

Course Dinner, Main Course
Total Time 3 hours 30 minutes
Servings 2 pounds


  • 3 1/2 pounds pork belly skin off
  • 1 bunch green onions roots removed
  • 2 inch ginger sliced
  • 4 garlic cloves smashed
  • 1/4 tsp chili flake
  • 1/2 each lime zest
  • 2 tbsp fish sauce
  • 1/2 cup soy sauce
  • 2 cloves
  • 1/2 tsp peppercorn
  • 1 tbsp oyster sauce
  • 3 1/2 cup water
  • 2 tbsp sugar
  • 1 tbsp cornstarch
  • 1/8 cup water


  • Preheat an oven to 275 degrees.
  • Place all ingredients from pork belly to 3 1/2 cups water into a baking dish. Cover and cook in the oven for 3 hours until tender.
  • Remove the pork from the pan and cool.
  • Strain the braising liquid and skim off all of the fat. Place the liquid in a pot, add the sugar, and reduce by half.
  • Mix the cornstarch and the water. Mix the slurry into the braising liquid and simmer for 1-2 minutes.
  • Cut the pork belly into desired portions size and pat dry. The pork needs to be as dry as possible or it will not get a good sear. Heat a large skillet with some oil over medium-medium/high heat. Sear all sides of the pork belly until golden brown and serve with the sauce.