Soy-Braised Pork Belly with Herb-Roasted Potatoes and Sautéed Mushrooms – Page 2

Begin by seasoning the pork belly generously with salt, paprika, and black pepper on both sides.
Heat a large skillet over high heat and add a small amount of olive oil. Once the oil is hot, place the pork belly pieces in the pan.
Fry the pork belly on both sides until it’s golden brown. This step will take about 2–3 minutes per side, depending on the thickness of your pieces. Once done, set the pork belly aside.

In the same skillet, add the brown sugar and soy sauce, stirring to combine and dissolve the sugar.
Add the grated ginger, crushed garlic, and chopped hot pepper (if using) to the mixture, then pour in 500 ml of water. Stir well to create a fragrant, flavorful braising liquid.
Return the pork belly to the skillet, ensuring each piece is well-coated with the sauce. Cover the skillet and let the pork braise on low to medium heat for about 35 minutes. This process will infuse the meat with flavor while creating a thick, sticky glaze.
After 35 minutes, remove the lid and continue to cook, stirring occasionally, until the sauce reduces and thickens to a glaze-like consistency, coating each piece of pork. This should take an additional 5–10 minutes.

Preheat your oven to 190°C (375°F).
Place the potato wedges in a large bowl. Drizzle with olive oil, sprinkle with salt, and add a generous pinch of Provençal herbs. Toss to coat evenly.
Spread the potatoes out on a baking sheet lined with baking paper, ensuring they’re in a single layer.
Roast the potatoes in the preheated oven for 30–35 minutes, or until they’re golden brown and crispy on the edges. Flip them halfway through cooking to ensure even roasting.

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