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Honey-Ginger Confit Pork Belly

Serves : 6 people
Preparation : 30 minutes
Cooking : 3 hours 10
Wait : 8 hours

Ingredients

Instructions

  • Marinade (the day before)
    • Pour the oil, soy sauce, honey, and water into a bowl.
      Wash and chop the cilantro. Add it to the marinade.
    • Peel the garlic and crush it into the bowl using a garlic press.
      If you don't have a garlic press, mince it and add it to the marinade.
    • Peel the ginger and slice it into thin strips. Add it to the marinade.
    • Place the pork belly in a large baking dish.
      Using a knife and a fork, make cuts on both the top and bottom of the meat so that it absorbs the marinade well.
    • Pour the marinade over the pork belly and spread it evenly.
      Turn the pork belly over once or twice in the dish so that it is well coated with the marinade.
    • Cover the dish and refrigerate for 8–12 hours, turning the meat occasionally.
  • Cooking meat
    • Prepare the cooking broth: peel and crush the garlic cloves into the chicken broth, then add the cilantro and lemongrass (optional).
      Let it steep.
    • Take the brisket out of the refrigerator, remove the marinade, and set it aside in a bowl.
      Place the brisket in a large cast-iron pot with a little oil, and brown it over high heat for a few minutes on each side.
      Turn off the heat.
    • Preheat the oven to 160°C.
      Pour 3/4 of the broth over the brisket.
    • Cover the casserole dish and place it in the oven to cook for 3 hours.
      Every 30 minutes, remove the casserole dish from the oven and baste the meat with the cooking juices and a little of the remaining broth.
      Set aside a little broth for glazing (see below).
  • Cooking vegetables
    • Once the meat is in the oven, rinse and peel the potatoes, rutabaga, turnips, and Jerusalem artichokes.
      Rinse and scrub the carrots.
      Cut the vegetables into large pieces and set aside.
      The Chef’s Tip
      Jerusalem artichokes oxidize when exposed to air once peeled, so store them in a bowl filled with water.

    • About an hour before the meat is done cooking, add the vegetables to the casserole dish (do this when you’re basting the meat with the broth).
      If there isn’t enough room in the dish, place the remaining vegetables in a baking dish and baste them with a little cooking liquid and marinade.

    • Cook the vegetables along with the meat during the last hour of cooking.
      When you baste the meat, take the opportunity to turn the vegetables so they brown on all sides.
  • Painting
    • And now we’ve reached the final step of glazing, which will give the top of your shoulder a lovely crispy, caramelized texture!
    • Remove the pork from the oven, and in a small saucepan, combine a few tbsp of broth, marinade, and the pork’s cooking juices.
      Bring to a boil and reduce over medium heat for about 5 minutes, stirring frequently.
    • Preheat the oven to 200°C.
      Once the sauce has reduced, pour it over the pork belly and return the casserole dish to the oven, uncovered, to cook for 5 to 10 minutes. Remove the pork belly as soon as the glaze has turned golden brown.
    • Serve this honey-ginger-glazed pork belly with roasted heirloom vegetables and the meat’s pan juices in a gravy boat.

    • Notes

    WHAT TO DRINK WITH THIS HONEY-GINGER CONFIT PORK BELLY? To pair with honey-ginger confit pork belly, choose a fresh, aromatic wine with low tannins to balance the richness and sweetness.

    👉 Red: Pinot Noir from Burgundy, Gamay (Beaujolais, Morgon, Fleurie), Grenache (Côtes du Rhône, Roussillon), Zinfandel (California)
    👉 White: Dry Riesling or Gewürztraminer from Alsace, Chenin (dry Vouvray, Jasnières, Savennières), Viognier (Condrieu, Languedoc)