Recipe of the day: Braised pork belly with pomegranate-soy reduction
Americans celebrate National Pork Belly Day on 10 November, but South Africans have perfected many recipes for local palates. Try chef Kyle Marshall's take on braised pork belly with today's recipe.
On National Pork Belly Day, the 11th Floor’s Executive Chef Kyle Marshall presents a recipe for Braised Pork Belly with Pomegranate-Soy Reduction. This dish celebrates the versatile pork belly, a cut enjoyed across various culinary traditions. The recipe calls for the pork belly to be cured in a brine made from water, salt, sugar, garlic, bay leaves, and peppercorns, allowing it to soak for 24 hours.
The following day, the pork belly is prepared by drying it thoroughly and removing the brine. For the braising liquid, ingredients such as chicken stock, beef stock, pomegranate juice, soy sauce, and butter are combined in a roasting dish or Dutch oven. The pork belly is then placed skin-side up in the dish, with the liquid covering it halfway.
Slow braising at a temperature of 140°C for about 3½ hours is recommended, resulting in tender pork belly. After resting the meat for 20 minutes, the reduction is strained and simmered until reduced by two-thirds, creating a glossy sauce. Finally, the pork belly is sliced and served with the reduction poured over. This recipe requires planning due to the extended braising time but is sure to be a centerpiece for gatherings.
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