Braising slow and low takes time but yields incredible results. After braising, the pork belly is going be reheated for serving when crisped up in a saute pan, so if you'll be rushed for time on the day you want to serve the pork belly, you can always braise everything a day ahead of time then just reheat the squash and crisp up the pork belly when ready to serve.
Recipe courtesy of Todd Porter and Diane Cu
Print
Braised Pork Belly With Kabocha Squash
Yield:
6 servings
Level:
None
Yield:
6 servings
Level:
None

Ingredients

  • 3-pound slab of pork belly, cut into 2-inch-wide strips
  • Sea salt
  • Fresh cracked black pepper
  • Spices to suit your mood (some of our favorites: ground ginger, celery salt, ground anise)
  • 1/4 cup apple cider vinegar
  • 2 bay leaves
  • 3 shallots, peeled and quartered
  • Whole peppercorns
  • 1 kabocha squash, seeded and cut into 1-inch pieces

Directions

Rinse and pat dry the pork belly. Liberally season the pork with sea salt, pepper and spices. Wrap in plastic wrap and refrigerate overnight to allow pork belly to absorb flavors.

Preheat oven to 275 degrees F. 

In a Dutch oven or large cast-iron skillet (the pan should fit the ingredients comfortably without crowding them), add pork belly, apple cider vinegar, bay leaves, shallots and peppercorns. Add enough water to go halfway up the sides of the pork belly. Put in oven, then place a sheet of parchment paper over the pan to cover. Bake for 5 hours. 

Remove from oven. Take pork belly out of pan and set aside. Add squash to the pan and return to oven. Cover with parchment paper and cook for 30 to 40 minutes or until soft. When ready to serve, if squash is cool, place in hot oven to reheat. 

Heat a medium skillet (cast iron is preferred) over medium-high heat. Sear the top and bottom until browned and crispy (about 45 seconds each side). Remove from pan. Slice pork belly into 1-inch-wide pieces. Serve with squash.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Braised Pork Belly Sliders

Recipe courtesy of Eddie Russell

Braised Pork Belly Bao

Recipe courtesy of Ching-He Huang

Kabocha Squash Mac 'n' Cheese with Pork Rind Crust

Recipe courtesy of Edward Lee

Braised Pork Belly in Preserved Soya Beans

Recipe courtesy of Malcolm Lee

Pork Belly

Recipe courtesy of The Glass Onion

On TV

Food Quest

10am | 9c

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c
On Tonight
On Tonight

MasterChef Canada

8pm | 7c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c