Galangal-Braised Pork Belly With Trout Roe
A luxurious Asian-inspired dish featuring tender braised pork belly served with kimchi, fresh greens and optional trout roe. The pork is cured in a miso-honey brine and slowly cooked in an aromatic galangal syrup until meltingly tender.
Ingredients
- •½ cup white miso
- •3 tablespoons kosher salt
- •2 tablespoons mild honey (such as clover or alfalfa)
- •1½ pound skinless pork belly
- •1½ cups sugar
- •⅓ cup fresh lime juice
- •1 piece galangal or ginger
- •1 cup coarsely chopped kimchi
- •1 cup nasturtium leaves or trimmed watercress
- •1 ounce trout roe
- •1 pinch Flaky sea salt
Cooking Instructions
- 1.
Whisk miso, kosher salt, honey, and 1/2 cup water in a medium bowl until smooth. Gradually whisk in another 1/2 cup water; add pork belly. Cover and chill 3 days.
4320 min
- 2.
Preheat oven to 325°F. Blend sugar, lime juice, galangal, and 1 1/2 cups water in a blender until smooth. Remove pork from brine and rinse off; discard brine. Place pork and galangal syrup in a large heavy pot. Cover pot, transfer to oven, and braise pork until tender and nearly falling apart, 3-3 1/2 hours.
210 min
- 3.
Remove pork from braising liquid and transfer to a rimmed baking sheet or large baking dish; chill until firm, at least 3 hours. Cover braising liquid and let sit at room temperature.
180 min
- 4.
Reheat oven to 325°F. Skim fat from braising liquid. Thinly slice pork belly lengthwise 1/4-1/8" thick to make baconlike strips. Place pork slices on a clean rimmed baking sheet and spoon some braising liquid over. Roast until pork is warmed through, 8-10 minutes.
10 min
- 5.
Divide kimchi among plates. Top with pork. Scatter nasturtium leaves and roe, if using, over top. Sprinkle with sea salt.
5 min
- 6.
Pork can be braised 2 days ahead. Keep chilled; chill braising liquid separately.
