Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Braised Pork Belly with Kabucha Squash

Recipe byPhil

pork belly
kabucha squash
soy sauce
onion, diced
red wine vinegar or sake
ginger powder

  1. Preheat oven to 300.
  2. Score the skin side of the pork belly. Rub salt into the scores.
  3. In a hot pan, brown the pork belly.  No oil necessary
  4. Remove pork belly from heat.  Season with pepper, ginger powder, soy sauce, red wine vinegar or sake.  Add water to the pan so that if goes 1/3 of the way up the pork belly.  Place pan in oven.
  5. Cut kabocha squash in half.  Remove seeds. Chop squash into pieces about 1" x 2".  Remove pan from oven, add squash pieces and chopped onions, cover with foil, and return to oven.  Braise for 2 hours.
  6. Remove pan.  Remove pork belly.  When it cools, slice it into thin slices or small cubes.  In a hot pan, quickly cook the slices or cubes on all sides to make the outside crisp.
  7. Serve the crisped slices or cubes with the squash and onions. 



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook