Emeril's New Orleans' Asian-Style Braised Pork Belly

Retired professional chef. Trained French and cooked French. Also cooked Italian. Live on the Mexican border now, so cook some Northern Sonoran foods. Enjoy cooking Oriental foods. Now cook mostly for friends who never experienced high quality restaurant food. Raise Angus-cross beef commercially.

2 (2 ½ pounds each) slabs pork belly

2 cups fresh squeezed orange juice

1 cup soy sauce

1 cup light brown sugar

½ cup fresh squeezed lemon juice

½ cup fresh squeezed lime juice

⅓ cup minced garlic

¼ cup minced ginger

¼ cup minced green onion bottoms (white part only)

¼ cup sambal oelek

4 cups chicken stock

12 ounces frisee lettuce, cleaned, rinsed and spun dry

⅓ cup rice wine vinegar

Salt and freshly ground black pepper

Directions at foodnetwork.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer