Braised Pork Belly Steak Recipe

Asian Braised Pork Belly with Teriyaki Sauce

Makes 8 servings

1(3- to 5-pound) Fantasma's Finest Pork Belly

1 large yellow onion, big chucks

6 cloves garlic, peeled and smashed

1x2 inch ginger, grated

Apple juice

Soy sauce

Teriyaki sauce/marinade

Preheat oven to 250° F.

Place pork belly fat side up in oven baking dish. Cut onion into big chucks, add on top of and around pork belly. Add garlic and grate into the pan. Pour apple juice into dish about 3/4 of the way up the belly (don’t cover completely in juice). Splash soy sauce into dish

Cover dish completely with lid or foil. Place pan into oven and bake for 6 hours.

Remove from oven, uncover, and let pork belly cool.

Carefully pull belly from dish and move to a slotted and raised grate over a cookie sheet. Place another clean cookie sheet on top of pork belly and put something to add weight and put all in fridge overnight.

Next Day

Cut pork belly in half-lengthwise. Slice pork belly into 1 to 1 ¼-inch slices. Pour teriyaki sauce/marinade into bowl and get basting brush. Using a cast iron skillet, electric griddle, or grill, sear pork belly steaks to reheat while basting with teriyaki sauce to glaze.