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

Serve the dish with a side of steamed rice or a simple green salad for a well-rounded meal.

Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Reheat gently on the stove, adding a little water or broth to keep the pork belly tender.

The roasted potatoes and sautéed mushrooms are best eaten fresh but can be reheated in the oven or skillet.

Variations:

You can substitute the pork belly with pork shoulder or another cut of meat that benefits from slow braising.

Add vegetables like carrots or bell peppers to the braising liquid for extra flavor and texture.

For a spicier kick, add some chili flakes or fresh chilies to the braise.

FAQ:

Q: Can I make this recipe ahead of time? A: Yes! You can braise the pork belly in advance and reheat it when ready to serve. The flavors will even deepen as it sits.

Q: How do I know when the pork belly is done? A: The pork belly is done when it is fork-tender and the fat has rendered. It should easily shred or fall apart when you pull at it with a fork.

Q: Can I use different herbs for the potatoes? A: Absolutely! Feel free to experiment with herbs like oregano, basil, or sage, depending on your taste preferences.

This Soy-Braised Pork Belly with Herb-Roasted Potatoes and Sautéed Mushrooms is a comforting, flavorful meal that brings together rich, tender pork with savory potatoes and earthy mushrooms. Enjoy!