Braised Pork Belly with Pickled Radishes

Richard Blais crashed in the final moments of Top Chef Season 4 when his pressure-cooked pork belly did not turn out to be as delicious, or nearly as tender, as he had hoped: He didn't leave the meat in long enough. Gail Simmons chooses to stick with a more classic cooking method, marinating the pork overnight and braising it in a savory soy-and-mirin broth.


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  • Active:
  • Total Time:
  • Servings: 6
  • Time(Other): plus overnight marinating

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  • 1/2 cup low-sodium soy sauce
  • 1/2 cup mirin
  • 1/2 cup fresh lime juice (from 3 limes)
  • 1/4 cup light brown sugar
  • 1/4 cup thinly sliced fresh ginger
  • 2 garlic cloves, thinly sliced
  • 3 pounds pork belly, skin removed
  • 1 tablespoon vegetable oil
  • 1 large onion, coarsely chopped
  • Salt
  • 2 cups low-sodium chicken broth
  • 2 scallions, thinly sliced
  • Pickled Radishes and steamed rice, for serving

How to make this recipe

  1. In a large resealable plastic bag, combine the soy sauce, mirin, lime juice, brown sugar, ginger and garlic. Cut the pork belly in half crosswise, roughly into two 6-inch squares. Add the pork belly to the marinade and seal the bag, pressing out any excess air. Refrigerate overnight.

  2. Preheat the oven to 325°. Remove the pork from the bag and pat dry with paper towels; reserve the marinade. In a large enameled cast-iron casserole, heat the oil. Add the pork and cook over moderately low heat, turning occasionally, until browned all over, about 10 minutes; transfer to a plate.

  3. Pour off all but 1 tablespoon of fat from the casserole. Add the onion, season lightly with salt and cook over moderate heat, stirring, until softened, about 5 minutes. Add the marinade and chicken broth and scrape up any bits stuck to the bottom of the casserole. Return the pork to the casserole and bring to a boil. Cover and braise in the oven for 2 hours, until the meat is nearly tender. Uncover and braise for 1 hour longer, until the meat is very tender.

  4. Transfer the pork to a baking sheet fat side up. Strain the broth into a heatproof bowl and spoon off the fat. Return the broth to the casserole and simmer until reduced to 2 cups, about 5 minutes.

  5. Preheat the broiler. Broil the pork 8 inches from the heat until crisp, about 2 minutes; cut it into twelve 1/2-inch-thick slices and arrange in shallow bowls. Spoon the broth all around and garnish with the scallions. Serve with Pickled Radishes and rice.

Make Ahead

The pork can be prepared through Step 3 and refrigerated in the broth for up to 4 days. Reheat before proceeding.

Suggested Pairing

Pork belly is rich, so any wine without substantial tannins tends to disappear when served with it. A red wine from the Rhône Valley will make a good partner.

Contributed By Photo © Anson Smart Published January 2010

475987 recipes/braised-pork-belly-pickled-radishes 2013-12-06T23:13:15+00:00 Gail Simmons winter|braising|dinner-party|american|6|make-ahead|staff-favorite january-2010,pork belly,braised pork,marinated pork belly,Richard Blais,Gail Simmons,top Chef recipes,braised-pork-belly-pickled-radishes 475987

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