Caramelized Pork Belly With Ginger, Fennel, and Coriander



  • 2 pounds pork belly, cut into 2-inch pieces
  • Kosher salt
  • 1 tablespoon vegetable oil
  • 1/4 cup light brown sugar
  • 1/4 cup sherry
  • 1 teaspoon coriander seeds, lightly crushed
  • 1 teaspoon cumin seeds, lightly crushed
  • 1 teaspoon fennel seeds, lightly crushed
  • 3-inch piece ginger, peeled and sliced
  • 6 large scallions, green and white parts separated
  • 1/4 cup low-sodium soy sauce


Season pork with salt. Heat oil in a medium heavy-bottomed pot over medium heat. In batches, add the pork belly and cook until lightly browned on all sides, 8 to 10 minutes. Transfer to a plate and set aside.

Pour off all but 1 tablespoon oil from the pot and add brown sugar. Cook until sugar is melted and the color of molasses, 2 to 3 minutes. Stir in sherry and 1/2 cup water, the caramel will sizzle and seize, but will become a sauce once it is melted again. Add coriander, cumin, and fennel seeds, ginger, scallion whites, soy sauce, and pork belly into the pot. Add 2 cups water, enough to cover the pork, bring to a boil, cover and simmer on low until pork belly is tender, 1 hour to 1 hour and 15 minutes.

Uncover and increase the heat to medium and boil to reduce the sauce in the pot until the sauce is glossy and coats the pork belly, about 15 minutes. Top with sliced scallion greens and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *