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Season the pork belly slices generously with salt and paprika.
In a large pot or Dutch oven, heat a small amount of oil over medium heat.
Sear the pork belly until golden brown on both sides.
Add soy sauce, brown sugar, garlic, ginger, water/broth, vinegar, and sesame oil.
Bring to a simmer, cover, and cook on low heat for about 1.5–2 hours until the pork is incredibly tender and infused with the sauce.
2. Roast the Herb Potatoes:
Preheat your oven to 400°F (200°C).
Toss diced potatoes with olive oil, rosemary, thyme, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, stirring halfway through, until crispy and golden.
3. Sauté the Mushrooms:
In a large skillet, heat butter and olive oil over medium heat.
Add the garlic and cook until fragrant.
Toss in the sliced mushrooms and sauté until they are tender and golden brown.
Season with salt and pepper to taste.
4. Assemble and Serve:
Plate the soy-braised pork belly alongside a generous helping of herb-roasted potatoes and sautéed mushrooms.
Drizzle some of the pork braising sauce over the meat for extra flavor.
Serving and Storage Tips
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