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Serving:
Garnish with chopped scallions or sesame seeds for a fresh finish. Serve hot with a simple side salad or steamed greens.
Storage:
Store leftovers separately in airtight containers in the fridge for up to 4 days. Reheat gently to keep the pork belly tender.
Freezing:
The pork belly can be frozen for up to 2 months. Thaw overnight in the fridge and reheat slowly to preserve moisture.
Variations
Spicy Kick:
Add a sliced chili or a teaspoon of chili flakes to the braising liquid for some heat.
Sweet Twist:
Mix in a tablespoon of honey or hoisin sauce to the soy braise for a richer sweetness.
Vegetable Boost:
Add baby carrots or bok choy to the braising pot during the last 30 minutes for a complete meal.
FAQ
Q: Can I make this recipe in a slow cooker?
A: Absolutely! After searing the pork, transfer everything to a slow cooker and cook on low for 6–7 hours until tender.
Q: What kind of soy sauce should I use?
A: Regular soy sauce works great, but you can use low-sodium if you prefer a less salty flavor.
Q: Can I substitute pork belly with another cut?
A: Yes, pork shoulder is a good alternative, though it won't be quite as rich and fatty.
Q: How do I make the pork belly extra crispy?
A: After braising, place the pork under the broiler for 3–5 minutes to crisp up the edges before serving!
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