Pork Belly2019-07-02T16:08:21-04:00

Pork Belly

Presented by Barn (House & Barn)


  • 2 lb. slab pork belly
  • 3 bunches scallions, washed and cut in half lengthwise
  • 8 pieces coin-sliced ginger
  • 2 cups Shaoxing wine (rice cooking wine)
  • 2/3 cup cherry blossom soy sauce
  • 2 1/2 T dark or mushroom soy sauce
  • 4–5 oz. brown sugar


Cut the pork into 3 x 3-inch pieces. In a medium (4-quart) ovenproof pot, lay the scallions on the bottom in a thick, even layer. The scallions should cover the entire bottom of the pot. Space 4 slices ginger evenly over the scallions. Pour the Shaoxing wine, cherry blossom soy sauce, and dark or mushroom soy sauce over the scallions and place pork cubes on top. Add the remaining 4 ginger slices on the pork and sprinkle brown sugar over the top. Cover with a fitted lid and cook in an oven preheated to 300°F for 90 minutes. Note: The restaurant serves this dish accompanied by carrot slaw and roasted shishito peppers.

Serves 12

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As seen in the Summer/Fall 2019 Issue

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