Soy Glazed Pork Belly with Butternut Squash Puree

If there is pork belly on the menu at a restaurant, there’s a 100 percent probability that I will be ordering it! When cooked correctly, there’s nothing more delicious than a tender yet crispy piece of pork belly coated in a tasty glaze. And it’s even better when served with a creamy vegetable puree! Here’s my recipe for this classic dish!

There’s just something about pork belly that makes me crave it! I absolutely love all things pork, with pan-fried thick cut smoked bacon cooked to a golden brown being one of my favorites. In fact, the only pork I like better than that is pork belly. So, what is pork belly and what makes it so good?

Pork belly is a cut that comes from the belly of the pork (glad I could clear that up for you!). It has an extremely high fat content, which guarantees a rich, tender, and flavorful cut when the fat is rendered down properly. Crisping the pork belly provides a wonderful contrast to the tender meat and basting with a sweet and spicy glaze while crisping the pork belly creates an unforgettable culinary experience. But wait, there’s more! Add a creamy butternut squash or sweet potato puree into the mix and you have an appetizer or main course made for a king or queen!

Pork belly

My recipe is a mash up of at least 4 different glazed pork belly recipes I came across when doing my research. These recipes included pork belly slow-roasted in the oven, braised in a slow cooker, and quick-cooked in a pressure cooker. The recipes also included a variety of different glazes, with most being in the Asian style.

My goal was to make my recipe as quick and easy as possible to make, so I chose the pressure cooker option and eliminated some of the steps like marinating the pork belly and searing it before cooking. Instead, I decided to cook the pork belly in a rich soy-based marinade to infuse the flavor into the meat. I then seared the pork belly and brushed it with a glaze made from a reduction of the marinade I used when cooking the pork belly. Finally, I made up a quick recipe for a butternut squash puree that would serve as a base for my pork belly, and provide a nice, sweet contrast to the rich pork belly.

This dish works as either an appetizer or main course – the only thing that changes is the serving size. And you are guaranteed to “wow” your guests with this dish as well! I like serving it in small 5-inch round cast iron skillets for a classy and fun presentation. Paired with a mixed green salad and a nice spicy Zinfandel or Syrah, this dish is perfect comfort food for a cool fall or cold winter evening! Give this dish a try and take pictures so I can see how it turns out!

Soy-Glazed Pork Belly w/ Butternut Squash Puree (Serves 8 as an appetizer or 4 as a main course)

This is an upscale, classy dish that doubles either as an appetizer or main course. The combination of tender yet crispy pork doused with a rich, spicy glaze and served with a slightly sweet puree creates a comfort food classic that will satisfy the most demanding gourmand!

Ingredients

For the Pork Belly

2 lbs. pork belly, cut into eight 4-oz. pieces

2 tsp. kosher salt

1 tsp. freshly ground black pepper

3 peeled garlic cloves, smashed

1 1½-inch piece of fresh ginger, peeled and sliced thin

1 Fresno chile pepper, seeded and sliced lengthwise into 1/8-inch-thick slices

1 cup soy sauce

4 tbsp. hoisin sauce

2 tbsp. Sambal Olek chili paste

2 tbsp. light brown sugar

1 tsp. garlic powder

2 tsp. sesame oil

2 cups vegetable or chicken stock

2 tbsp. vegetable oil

For the Butternut Squash Puree

2 lb. butternut squash, peeled and seeded and cut into 1-inch squares

1 tbsp. vegetable oil

1 tsp. kosher salt

½ tsp. freshly ground black pepper

½ cup vegetable or chicken stock

Directions

Make the Pork Belly

Salt and pepper the pork belly on both sides. Place the remaining ingredients except the vegetable oil in the pressure cooker. Then nestle the pork belly pieces in the liquid, making sure all the pieces are submerged. Close the pressure cooker and select the pressure cooker function and set the timer for 30 minutes on high. Once the timer goes off, allow a natural pressure release for about 10 minutes, then manual vent any remaining steam. Remove the pork belly to a plate and let cool to room temperature, then pat dry with paper towels.

Strain the cooking liquid to remove the solids and then place the liquid into a medium saucepan and bring to a boil over high heat. Boil until the liquid is thickened into a glaze and reduced to about ¾ cup.

Once ready to serve, heat the vegetable oil in a 12-inch cast iron skillet over medium high heat until just starting to smoke. Place the pork belly pieces into the skillet and sear until crispy and browned, about 1 minute on each side. Turn heat down to low and brush the pork belly pieces all over with the glaze – serve immediately with the butternut squash puree.

Make the Butternut Squash Puree

Pre-heat the oven to 400 degrees. Place the butternut squash pieces into a medium bowl and toss with the oil, salt and pepper. Place mixture onto a rimmed baking sheet lined with parchment paper. Place into the oven and roast for 30-35 minutes, until squash is soft and tender and slightly browned. Remove from the oven and set aside for 10 minutes to cool.

Place roasted squash into a blender, put on the lid and pulse 4-5 times. Turn blender on low and slowly add stock until puree is smooth and loose (you might not need all the stock). Place puree into a medium saucepan and reheat on medium low – keep warm until ready to serve.

Pork belly appetizer at Subterra Kitchen & Cellar in Newberg, OR