Braised Pork Belly with Blueberry Compote
This recipe features tender braised pork belly cubes cooked in a savory sauce and topped with a sweet and tangy blueberry compote.
Ingredients
- 1 lb pork belly cut into 1-inch cubes
- 1 tbsp vegetable oil
- 1 onion chopped
- 2 garlic cloves minced
- 1 cup chicken broth
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tsp black pepper
- 1 cup fresh blueberries
- 1/4 cup honey
- 1 tbsp balsamic vinegar
Instructions
- Preheat oven to 350°F.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the pork belly cubes and cook until browned on all sides, about 5 minutes.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 3 minutes.
- In a small bowl, whisk together the chicken broth, soy sauce, brown sugar, and black pepper. Pour the mixture over the pork belly and onions in the skillet.
- Transfer the skillet to the preheated oven and bake for 1 hour, or until the pork belly is tender and the sauce has thickened.
- While the pork belly is cooking, make the blueberry compote. In a small saucepan, combine the blueberries, honey, and balsamic vinegar. Cook over medium heat, stirring occasionally, until the blueberries have burst and the mixture has thickened, about 10 minutes.
- Serve the braised pork belly with the blueberry compote on top.