When it comes to comfort food, this one-pot braised pork belly is one of the first things to come to mind. We both grew up with a version of this and still love it to this day. This is our take on this nostalgic dish, inspired by both our families’ recipes.

Jen Toy and Wes Wong, @crazythickasians


Serves 3 to 4
  • 1 lb pork belly, cut into bite sized pieces
  • 2 medium carrots, cut into bite sized pieces
  • 1.5 lb nagaimo (mountain yam), cut into bite sized pieces
  • 1 inch piece of ginger, sliced into thin pieces
  • 2 stalks scallions, sliced into 2 inch pieces
  • 2 shallots, quartered
  • Neutral oil, as needed

  • For the braising liquid:
  • ¼ cup sake
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp rock sugar
  • ½ tsp kosher salt
  • 3 cups water, plus more if needed
Cookware Used
The Dutchess
6.75-Quart Cast-Iron Dutch Oven
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The Great Tool Family
5-Piece Silicone Utensil Set
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Beyond Measure Duo
Glass Measuring Cup Set
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1. Prepare pork belly, carrots, nagaimo, ginger, scallions, and shallots. Set aside.

2. On medium heat, warm up The Dutchess with 2 tbsp of neutral oil.

3. Add in pork belly and allow it to brown.

4. Add in ginger, scallions, and shallots. Stir and let cook for 1-2 minutes.

5. Add all the ingredients for the braising liquid into the pot. Liquid should cover almost all the ingredients.

6. Gently stir. Cover pot and allow liquid to come to a light boil.

7. Once boiling, lower heat to maintain a simmer. Keep lid on pot.

8. After around 20 minutes, check on the liquid. If needed, add a bit more water to keep ingredients mostly submerged. 

9. Stir occasionally. Keep simmering with lid on for another 30-40 minutes until carrots and nagaimo are softened but not mushy.