Braised Pork Belly with Potato and Peppers

There really is no limit to what you can do with the mighty pork belly. This juicy, succulent ingredient makes for a perfect hero of numerous recipes because of how much better it gets with the right set of sauces and seasonings. But one way to really get the best texture out of this– unforgettably…

There really is no limit to what you can do with the mighty pork belly. This juicy, succulent ingredient makes for a perfect hero of numerous recipes because of how much better it gets with the right set of sauces and seasonings. But one way to really get the best texture out of this– unforgettably tender– would be through braising. That’s why this Braised Pork Belly with Potato and Peppers is a must-try recipe!

What is Braised Pork Belly with Potato and Peppers?

As this involves the braising cooking method, what we will be doing is searing the pork, and later stewing it to gain maximum flavor, and to tenderize it perfectly. And so you may expect this meaty dish with a bit of a stew to be savory with a bit of sourness from white vinegar. 

Our aromatic braised pork belly also gets a boost in texture from the addition of potatoes. This soft vegetable makes the dish even tastier and satisfying. Find out what other flavors and textures we will get from our recipe!

This is different from the braised beef recipe that I published earlier, but both tastes equally good. You should try both. By the way, there is also another braised pork belly recipe that I want you to consider. It is a dish called Taw Yew Bak (braised pork in soy sauce).

Ingredients for Braised Pork Belly with Potato and Peppers

What exactly are we working with in this dish? First up is 2 lbs. of cubed pork belly. And this dish would not be complete without 2 potatoes that we will cut into large cubes, 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and 2 tablespoons of white vinegar. 

Also have your 3 dried bay leaves, 5 cloves of garlic, and 1 onion that’s chopped ready. And of course, we will need 3 cups of water, along with 1 teaspoon of brown sugar, ¼ teaspoon of ground black pepper, and some salt to taste.

How to Make Braised Pork Belly with Potato and Peppers

1. Searing the pork belly

Get your wok, and apply some heat. When this has gotten hot, you can start searing your pork using high heat. Continue doing this until enough oil is extracted from the meat. Then you may remove the pork from the pan. Set this aside.

2. Sautéing the garlic, onion, and pork

We will use the same pan for this step as we will need the pork fat. Now just put your garlic onion inside the pan. Sauté these two in the extracted pork fat until the onion becomes soft. Then you may put your pork belly in the pan again, and sauté this for 1 minute.

3. Letting the mixture simmer

It’s time for us to add our soy sauce, as well as oyster sauce. Then just stir this all together. Pour your water inside, and cover the pan. Wait for the mixture to boil, and then you can toss in your dried bay leaves.

Adjust the setting for the heat to a simmer, and then just keep simmering for a good 30 minutes.

4. Tenderizing the pork

Now pour your white vinegar inside. Also add your sugar. Then place the cover on top of the pan so we can just let the mixture simmer. Continue doing so until the pork gets tender. Let me warn you, however, that this could result in a bit of a long wait as this may take around 30 to 45 minutes.

5. Adding some of the final ingredients

Once your pork is tenderized, you can just put your potatoes in too. Continue cooking for 6 minutes, and then integrate your bell pepper and ground black pepper. Afterwards, you may sprinkle in as much salt as you would like. Then cover the pan, and keep cooking for 2 minutes more.

How to Serve Braised Pork Belly with Potato and Peppers

Now that’s what I call a successful cooking session! Great job on this Braised Pork Belly with Potato and Peppers recipe! All you have left to do is transfer everything to a serving plate or container. This would depend on you and your guests, but I’d suggest trying this pork dish out with some rice. Make sure to have both while they are hot!

How to Store Braised Pork Belly with Potato and Peppers

And what do we do with leftovers? After all, you may end up too full to finish this pork dish. You won’t have to worry much about storage as you will just need to put the food in an airtight container. Make sure that this is down to room temperature before you place the container in your fridge. You may keep it there for three days. Then you could just reheat this in your pan again when you are ready to have your pork belly.

If you have any queries about our savory Braised Pork Belly with Potato and Peppers, just write them down in the comments section! I will get back to you as soon as I can. You may also leave suggestions for other recipes you’d like to see on Panlasang Pinoy!

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Braised Pork Belly with Potato and Peppers

Braised pork belly with potatoes

Instructions

• Sear the pork belly until brown and enough oil has been extracted. Remove it from the pan and set it aside.

  2 lbs. pork belly

• Sauté the garlic and onion in the extracted pork fat until the onion softens.

  5 cloves garlic, 1 piece onion, 2 pieces tomatoes

• Add the pork belly back into the pan. Saute it for 1 minute.

  2 lbs. pork belly

• Pour the soy sauce and oyster sauce. Stir and then add the water. Cover the pan. Let the mixture boil. Add the dried bay leaves, and then adjust the heat setting to a simmer. Continue simmering for 30 minutes.

  3 tablespoons soy sauce, 2 tablespoons oyster sauce, 3 cups water, 3 pieces dried bay leaves

• Add the white vinegar and sugar. Cover the pan and simmer until the pork tenderizes completely. Note: This can take from 30 to 45 minutes.

  2 tablespoons white vinegar, 1 teaspoon brown sugar

• Add the potatoes. Cook it for 6 minutes.

  2 pieces potato

• Add the bell pepper and ground black pepper. Season with salt and ground black pepper. Cover and cook for 2 minutes.

  2 lbs. pork belly, Salt to taste, ¼ teaspoon ground black pepper

• Transfer to a serving plate. Serve warm. Share and enjoy!

Video

Nutrition Information

Calories: 1616kcal (81%) Carbohydrates: 10g (3%) Protein: 31g (62%) Fat: 160g (246%) Saturated Fat: 59g (295%) Polyunsaturated Fat: 17g Monounsaturated Fat: 75g Cholesterol: 218mg (73%) Sodium: 1445mg (60%) Potassium: 687mg (20%) Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 94IU (2%) Vitamin C: 6mg (7%) Calcium: 58mg (6%) Iron: 3mg (17%)

© copyright: Vanjo Merano