I know…this pork belly has a lot of fat. However, eating fat won’t make you fat. Once I read from Yahoo Health that low-fat or fat-free foods replace harmless fat with low-performing carbohydrates that digest quickly, causing a sugar rush and, immediately afterward, rebound hunger.
Many experts believe that saturated fat is not bad for you, but a high-sugar diet raises your risk for heart disease. Just as your body has requirements for cholesterol, it also needs saturated fat for proper function. So, don’t be afraid to take fat (good fat). Of course, everything in moderation. Right?
- 1 lb Pork belly
- 1/4 cup cooking wine
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 bunch green onion
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 cup water
- 1/4 cup soy sauce
- 1 tablespoon cooking wine
- 4 tablespoons raw honey
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- Cut pork belly in half and comebine with cooking wine, garlic powder, and black pepper; marinate for at least 30 minutes.
- To make the teriyaki sauce, combine the water, soy sauce, cooking wine, raw honey, garlic, and ginger in a small bowl and stir until the honey dissolves; set aside.
- Dry pork belly with paper towel and in a large skillet, brown pork all sides at the medium high heat.
- Add teriyaki sauce and bring to a boil then reduce the heat and simmer for about 40 minutes.
- Take out the meat, slice thinly and transfer them to a serving plate.
- Mix cornstarch with cold water and add to sauce in pan. Heat until sauce thickens to desired thickness.
- Spoon the sauce on top of sliced meat.
- Serve warm with thinly sliced green onions (see YouTube video) and extra teriyaki sauce on the side.