Slow-Cooked Pork Belly with Glazed Yuca
Tender, slow-cooked pork belly served with a sweet and savory glazed frozen yuca, creating a delightful fusion dinner.
Ingredients
- •1.5 lbs pork belly, skin on or off, cut into 2-inch pieces
- •1 tbsp olive oil
- •1 large onion, chopped
- •3 cloves garlic, minced
- •1 cup chicken broth
- •1/4 cup soy sauce
- •2 tbsp brown sugar
- •1 tbsp rice vinegar
- •1 tsp grated fresh ginger
- •1/2 tsp black pepper
- •1 (16 oz) bag frozen yuca, cut into 1-inch chunks
- •2 tbsp unsalted butter
- •1 tbsp honey
- •1 tbsp fresh cilantro, chopped, for garnish
Dietary Info
Instructions
- 1
Pat the pork belly pieces dry with paper towels. Season lightly with salt and pepper.
- 2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the pork belly pieces on all sides until browned, about 5-7 minutes. Remove pork belly and set aside.
- 3
Add chopped onion to the pot and cook until softened, about 3-4 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.
- 4
Return the pork belly to the pot. Pour in chicken broth, soy sauce, brown sugar, rice vinegar, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until pork is very tender.
- 5
While the pork is cooking, prepare the yuca. Cook the frozen yuca according to package directions (usually boiling in salted water until tender, about 15-20 minutes). Drain well.
- 6
In a separate skillet, melt butter over medium heat. Add the cooked yuca and honey. Sauté gently for 5-7 minutes, tossing occasionally, until the yuca is lightly golden and glazed.
- 7
Serve the slow-cooked pork belly with the glazed yuca. Garnish with fresh cilantro.
Cook This with Sous
Get recipes like this from ingredients you already have. Free to download.
