Braised pork belly — with daikon and a reduced aromatic soy glaze

What changes—and what stays

From all-belly versions commonly reach 700–900 kcal per serving to 480 calories

Pair belly with lean shoulder and daikon, drain rendered fat and defat the braising stock. Soy, star anise, cinnamon, garlic and caramelised onion give the sauce its dark aromatic depth.

Ingredients for 8

Measure first; timing is part of how this recipe uses less fat.

• 600 gpork belly
• 900 glean pork shoulder
• 1.2 kgdaikon
• 450 gonion
• 45 ggarlic
• 70 mlreduced-sodium soy sauce
• 15 mldark soy sauce
• 3star anise
• 1cinnamon stick
• 1.5 Lwater

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Render and drain the belly

Brown belly pieces slowly, pour off rendered fat and blot the pan before continuing.

Look for: Surfaces are golden and no fat pool remains.

2

Step 2 · follow the visible cue

Brown shoulder and aromatics

Sear lean shoulder, then soften onion and garlic with the spices.

Look for: Meat is browned and aromatics smell sweet rather than raw.

3

Step 3 · follow the visible cue

Braise gently with daikon

Add soy and water, simmer the meats until nearly tender, then add daikon.

Look for: Meat yields to a spoon and daikon is amber but intact.

4

Step 4 · follow the visible cue

Defat and reduce the stock

Lift the meat, remove surface fat and reduce the clear stock before glazing everything.

Look for: A thin glossy sauce coats each piece without oil beads.

Calories at the same serving size

The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions