Whole30 Braised Pork Belly
Dive into the rich, savory flavors of Whole30 Braised Pork Belly, a mouthwatering recipe that combines tender, caramelized pork belly cubes with a perfectly balanced, umami-packed sauce. This wholesome, gluten-free, and soy-free dish gets its depth of flavor from coconut aminos, aromatic garlic, fresh ginger, and warm spices like star anise and cinnamon. Slow-simmered to perfection in a mixture of bone broth, apple cider vinegar, and ghee, the pork belly becomes irresistibly tender and infused with bold, complex flavors. Ideal for those following the Whole30 lifestyle or anyone craving a hearty, nutrient-packed meal, this dish is best served hot and topped with freshly chopped green onions for a pop of freshness. A perfect choice for weeknight dinners or special occasions alike!
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Recipe Information
Ingredients
- 2 pounds pork belly, skinless
- 0.5 cup coconut aminos
- 0.25 cup apple cider vinegar
- 2 cups bone broth or chicken stock
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 green onions, chopped
- 1 tablespoon sesame oil
- 2 whole star anise
- 1 cinnamon stick
- 0.5 teaspoon black pepper
- 0.5 teaspoon sea salt
- 2 tablespoons ghee or clarified butter
- 2 bay leaves
- 1 cup water
Instructions
Cut the pork belly into 2-inch cubes and season with sea salt and black pepper.
In a large, heavy-bottomed pot or Dutch oven, heat the ghee over medium-high heat.
Once the ghee is hot, add the pork belly cubes in batches and sear until browned on all sides. Remove and set aside.
In the same pot, add minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
Return the pork belly to the pot and add coconut aminos, apple cider vinegar, bone broth, and water.
Stir in the sesame oil, green onions, star anise, cinnamon stick, and bay leaves.
Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Let it simmer gently for about 2 to 2.5 hours, or until the pork belly is tender and the sauce has reduced.
Occasionally check and stir the pot, ensuring the liquid doesn’t evaporate completely; add additional water if necessary.
Once the pork belly is tender and the sauce is thickened, remove star anise, cinnamon stick, and bay leaves.
Serve the braised pork belly hot, garnished with extra chopped green onions.
Nutrition Facts
Calories |
5489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 527.9 g | 677% | |
| Saturated Fat | 195.5 g | 978% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 4008 mg | 174% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 33.5 g | ||
| Protein | 113.0 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 498 mg | 38% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2841 mg | 60% | |
*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.
