Balsamic Glazed Pork Belly
Balsamic-glazed pork belly is a dish that is both visually appealing and incredibly flavorful. The pork belly is first roasted at a low temperature to render out the fat and then glazed with a mixture of balsamic vinegar, coconut aminos, garlic, ginger, salt, and pepper. The pork belly is then roasted at a higher temperature to crisp up the skin. The result is a dish that is tender, juicy, and full of flavor.
Pork belly is a cut of meat that is taken from the belly of a pig. It is a fatty cut of meat that is often used in dishes such as bacon, pancetta, and guanciale. Balsamic vinegar is a type of vinegar that is made from grapes. It has a sweet and tangy flavor that is perfect for glazing pork belly. Coconut aminos is a type of soy sauce that is made from coconut sap. It has a slightly sweeter flavor than soy sauce and is a good substitute for people who are allergic to soy. Garlic and ginger are two spices that are often used in Asian cuisine. They add a depth of flavor to the pork belly. Salt and pepper are two basic spices that are used to enhance the flavor of the pork belly.
Balsamic Glazed Pork Belly Balsamic Glazed Pork Belly Balsamic Glazed Pork Belly Balsamic Glazed Pork Belly
Prep time: 15 | Cook time: 150 | Serves: 4
Ingredients
  • 2 lbs pork belly
  • 1/4 cup balsamic vinegar
  • 2 tbsp coconut aminos
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Instructions
  1. Preheat the oven to 325°F.
  2. Score the skin of the pork belly with a sharp knife.
  3. Mix balsamic vinegar, coconut aminos, garlic, ginger, salt, and pepper in a bowl.
  4. Place the pork belly in a roasting pan and brush the balsamic mixture over the top.
  5. Roast in the oven for 2 hours, basting occasionally with the pan juices.
  6. Increase the oven temperature to 425°F and roast for an additional 30 minutes to crisp up the skin.
  7. Let the pork rest for 10 minutes before slicing and serving.
Why It Works
  • The low roasting temperature helps to render out the fat from the pork belly, which makes it more tender.
  • The high roasting temperature helps to crisp up the skin of the pork belly, which gives it a nice textural contrast.
  • The balsamic vinegar, coconut aminos, garlic, ginger, salt, and pepper add a lot of flavor to the pork belly.