Soy-Braised Pork Belly with Herb-Roasted Potatoes and Sautéed Mushrooms

Season the pork belly pieces with salt and paprika on both sides.

Heat sesame oil in a large pot or Dutch oven over medium-high heat. Add the pork belly slices and sear until browned on all sides (about 5 minutes).

Remove the pork belly from the pot and set aside. In the same pot, add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant, about 2 minutes.

Add the soy sauce, brown sugar, rice vinegar, and water (or chicken broth) to the pot. Stir to combine, and then return the pork belly to the pot. Add the star anise, if using.

Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and braise the pork belly for about 1.5-2 hours, or until the meat is tender and the sauce has thickened slightly. Stir occasionally and add more water if necessary.

Prepare the Herb-Roasted Potatoes:

Preheat your oven to 400°F (200°C).

In a large bowl, toss the diced potatoes with olive oil, salt, pepper, rosemary, thyme, and minced garlic.

Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until golden brown and crispy, flipping them halfway through the cooking time.

Prepare the Sautéed Mushrooms:

Heat the butter and olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for about 5-7 minutes, or until they are browned and tender.

Add the minced garlic, salt, and pepper, and sauté for an additional 2 minutes. Remove from heat and garnish with fresh parsley.

Serve:

Plate the soy-braised pork belly with the herb-roasted potatoes and sautéed mushrooms. Spoon some of the braising sauce over the pork belly for added flavor.

Serving and Storage Tips:

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