What is it about pork belly that makes it so irresistible? There is a certain quality to this cut of meat that makes it work with a variety of cooking methods and spices. It could be due to its natural saltiness that is not too heavy. But its x-factor could also be the richness of…
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Published: 5/15/23
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What is it about pork belly that makes it so irresistible? There is a certain quality to this cut of meat that makes it work with a variety of cooking methods and spices. It could be due to its natural saltiness that is not too heavy. But its x-factor could also be the richness of the meat due to the nice mix of fat. What I am sure about it is that mixing it with the right set of umami flavors can make it taste even more spectacular. That’s why we have this Pepper Pork Belly recipe!
If you are a cook who is just starting to learn their way around the kitchen, this could be a great dish to try. That’s because the steps are simple and quite quick. You will use a variety of ingredients, but putting them together will mainly involve sautéing. And the components for this are pretty popular, such as soy sauce, bell peppers and garlic. It is likely that you will not have to worry about getting ahold of the things on our recipe list.
But before we start, let me show you just a few of the many ways you can work with your pork belly in case you end up with some extra.
Other Ways to Cook Pork Belly
Roasted Pork Belly
An absolute favorite in many Pinoy parties, the Roasted Pork Belly, more popularly known as Lechon Liempo, is definitely a dish worth learning. I absolutely love the quality of this homemade dish because you can eat while it is perfectly hot and crunchy— straight out of the oven! That’s right— you can make this very simply without the need for charcoal.My recipe here is a pretty easy way to whip up the classic liempo while retaining the great flavor that you want for your pork belly.
Pork Belly Sinigang Sa Sampaloc
If you want to go the healthier route, there is always the Pork Belly Sinigang Sa Sampaloc. This has a complete set of nutrients in one bowl from taro roots or gabi to kangkong. And it helps to have that added protein from our meaty pork belly. Another great thing about sinigang is the ease there is in making it. It may be quite time-consuming, but the process will essentially involve putting these ingredients together in a casserole, and then letting them cook. What you mainly have to take note of is the time while boiling the various components to ensure that you do not overcook them.
Pork Belly Asado
Much like our main recipe, this Pork Belly Asado makes use of a rich, savory sauce. They are actually quite similar as they both have that signature saltiness we get from soy sauce. However, if you like your dishes to go down that sweet route, this asado recipe might be better for you. Brown sugar truly elevates the flavor of this dish, while banana ketchup is a perfect addition for some sourness.
That’s enough talk about pork belly. Let’s try cooking with it at last!
How to Cook Pepper Pork Belly
Sautéing onion and garlic
Get your 3 tablespoons of cooking oil, and pour this into a cooking pot. Apply heat. Then once the oil is hot, you can add 1 onion you’ve chopped up, as well as 4 cloves of garlic that you’ve crushed. These two simple ingredients can work wonders in integrating some flavor to your dish.
When your onion has softened, that’s when you should incorporate 2 lbs. of pork belly. Sauté this along with the rest of your ingredients in the pot. Keep this up until the pork’s exterior turns light brown in color.
Of course, we will also need the help of some more seasonings to make the pork taste truly irresistible. Just pour 1 tablespoon of Knorr Liquid Seasoning, 1 tablespoon of oyster sauce, 3 tablespoons of soy sauce, and 2 cups of water into the pan. Let this boil, and then put your cover on top. Put the heat on low, and just let everything cook until the pork has perfectly tenderized. If the mixture begins to get dry, feel free to add more water. After that, we can put our 1 teaspoon of brown sugar, 1 red bell pepper, 1 green bell pepper, and 1 orange bell pepper inside too. Continue cooking for 3 minutes.
Letting the sauce thicken
In a separate container, mix 1 ½ teaspoons of cornstarch, as well as 3 tablespoons of water. Stir these together well, and then incorporate the mixture into the cooking pot. Then when your sauce gets nice and thick, all you have left is sprinkling in some salt and ground black pepper. Add as much as you would like.
And you’re all good to go with a truly flavorful, umami Pepper Pork Belly! I hope you enjoyed cooking this dish up. Let me know if you have any suggestions or questions about this recipe by commenting below
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Pepper Pork Belly Recipe
Pork stew with bell peppers and garlic java rice
Instructions
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Heat cooking oil in a cooking pot.
3 tablespoons cooking oil
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Sauté onion and garlic.
1 onion, 4 cloves garlic
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Add pork belly once the onion softens. Continue sautéing until the exterior of the pork turns light brown.
2 lbs. pork belly
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Add Knorr Liquid Seasoning, oyster sauce, soy sauce, and water. Let it boil. Cover the pot. Adjust the heat to a low setting. Cook until the pork becomes tender. Note: add water as needed.
1 tablespoon Knorr Liquid Seasoning, 1 tablespoon oyster sauce, 3 tablespoons soy sauce, 2 cups water
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Add the sugar and put all the bell peppers into the pot. Cook for 3 minutes.
1 red bell pepper, 1 orange bell pepper, 1 teaspoons brown sugar, 1 green bell pepper
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Combine cornstarch with 3 tablespoons of water. Stir. Pour the mixture into the pot.
1 ½ teaspoons cornstarch
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Once the sauce thickens, season your dish with salt and ground black pepper.
Salt and ground black pepper to taste
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Transfer to a serving plate. Serve with rice. Share and enjoy!
Video
Nutrition Information
Calories: 1059kcal (53%) Carbohydrates: 9g (3%) Protein: 20g (40%) Fat: 105g (162%) Saturated Fat: 36g (180%) Polyunsaturated Fat: 13g Monounsaturated Fat: 50g Trans Fat: 0.03g Cholesterol: 131mg (44%) Sodium: 970mg (40%) Potassium: 553mg (16%) Fiber: 2g (8%) Sugar: 5g (6%) Vitamin A: 1597IU (32%) Vitamin C: 83mg (101%) Calcium: 32mg (3%) Iron: 2mg (11%)