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For the Sautéed Mushrooms:
- Button or cremini mushrooms, sliced
- Butter or olive oil
- Garlic (optional)
- Salt, pepper, and a splash of soy sauce or balsamic vinegar (optional)
How to Make It
- Braise the pork belly: In a heavy-bottomed pot, sear the pork belly until browned. Add soy sauce, sugar, aromatics, and water. Cover and simmer on low heat for 1.5–2 hours until tender and glazed.
- Roast the potatoes: While the pork braises, toss potatoes in olive oil, herbs, and seasoning. Roast at 425°F (220°C) for 25–30 minutes, turning halfway through until golden and crispy.
- Sauté the mushrooms: In a hot pan, cook mushrooms in butter until browned. Add salt, pepper, and garlic near the end for a punch of flavor.
- Plate and serve: Spoon the pork belly over a bed of potatoes and mushrooms, drizzle with braising sauce, and garnish with fresh herbs or green onions.
Why You’ll Love It
- Incredible flavor depth from the braising liquid and natural pork fat
- A balanced plate with crispy, creamy, and earthy textures
- Beautiful presentation perfect for dinner parties or date nights
- Versatile sides that work well with other proteins, too
A Showstopper Without the Stress
Despite its gourmet appearance, this dish is wonderfully manageable with just a bit of patience and planning. The slow braising does most of the work, allowing you to focus on the sides—and enjoy the aroma that fills your kitchen.
Tip:
Make the pork belly ahead of time—it reheats beautifully and gives the flavors even more time to develop.
Soy-Braised Pork Belly with Herb-Roasted Potatoes and Sautéed Mushrooms is more than just dinner—it’s a full sensory experience. Savory, rich, and unforgettable, this dish is sure to become a favorite whenever you want to impress or indulge.
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