Heart-Healthy Braised Pork Belly
Elevate your comfort food game with this Heart-Healthy Braised Pork Belly, a lighter twist on a classic indulgence. This recipe pairs rich, tender pork belly with a flavorful blend of low-sodium chicken broth, balsamic vinegar, and soy sauce for a guilt-free yet satisfying dish. Aromatics like fresh garlic, ginger, thyme, and bay leaf infuse the meat with layers of depth while the braising process ensures melt-in-your-mouth perfection. Finished with a delicate garnish of green onions and served with a silky, fat-skimmed sauce, this pork belly is the perfect centerpiece for a wholesome and elegant meal. With minimal prep and slow-cooking magic, this dish is both heart-smart and irresistibly delicious—ideal for health-conscious foodies who crave bold flavors.
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Recipe Information
Ingredients
- 1 pound pork belly
- 1 tablespoon extra virgin olive oil
- 2 cups low-sodium chicken broth
- 2 tablespoons balsamic vinegar
- 2 tablespoons low-sodium soy sauce
- 4 garlic cloves
- 1 inch fresh ginger
- 4 sprigs fresh thyme
- 1 bay leaf
- 0.5 teaspoon freshly ground black pepper
- 2 green onions
Instructions
Pat the pork belly dry with paper towels and score the skin at 1-inch intervals. This helps the fat render during cooking.
Heat the olive oil in a Dutch oven or a large, heavy pot over medium-high heat.
Add the pork belly, skin side down, and sear until brown and crispy, about 5 minutes. Turn and brown on the other sides.
Remove the pork belly from the pot and set aside.
Reduce the heat to medium and add minced garlic and finely sliced ginger to the pot. Cook until fragrant, about 1 minute.
Pour in the chicken broth, balsamic vinegar, and low-sodium soy sauce. Stir well to combine and deglaze the pot, scraping up any brown bits from the bottom.
Return the pork belly to the pot, along with thyme sprigs, bay leaf, and black pepper. The liquid should come about halfway up the pork.
Bring the mixture to a simmer, then reduce the heat to low, cover, and braise the pork belly for about 1.5 to 2 hours, or until very tender.
Once cooked, transfer the pork belly to a cutting board and let it rest for a few minutes.
Meanwhile, strain the braising liquid to remove the herbs and skim any excess fat from the surface for a healthier option.
Slice the rested pork belly and serve drizzled with the braising liquid. Garnish with thinly sliced green onions.
Nutrition Facts
Calories |
2593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.7 g | 328% | |
| Saturated Fat | 89.6 g | 448% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 1490 mg | 65% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 7.8 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 858 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
