Braised Pork Belly with Middle Eastern Flavors
If you’ve never brined and slow-braised pork belly before, this is your sign. This one leans into Middle Eastern-inspired flavors like garlic, oregano, cumin, turmeric, and lemon, and turns out meltingly tender, deeply seasoned meat that’s versatile as hell.
I originally built this as the base for a pork belly shawarma, but it stands on its own beautifully. Whether you slice it thick for dinner, shred it into rice bowls, or crisp it up for sandwiches, this one’s a keeper.
Ingredients
Pork Belly
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1 kg pork belly, skin removed
Brine
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5% of pork’s weight in salt
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5–6 cloves garlic
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¼ cup sugar
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1 tbsp oregano
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1 tbsp white vinegar
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1 tsp peppercorns
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2–3 bay leaves
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Water, enough to cover
Spice Rub
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2 tbsp kosher salt
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1 tbsp cumin
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1 tbsp oregano
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½ tsp coriander seed
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1 tsp turmeric
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½ tsp mustard powder
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1 tsp chili powder
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1 tsp brown sugar
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1 tsp black pepper
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1½ tsp garlic powder
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1 tsp onion powder
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Pinch MSG
Braise
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1–3 onions (depending on size)
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5–7 cloves garlic
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1 cup stock (chicken, beef, or veggie)
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A few slices of lemon
Instructions
1. Brine the Pork
Combine all the brine ingredients in a pot and heat just until the salt and sugar dissolve. Let it cool to room temperature, then pour over the pork belly in a non-reactive container. Cover and refrigerate for 8–12 hours.
This step seasons the meat all the way through and keeps it juicy during the long cook.
2. Apply the Rub
After brining, remove the pork and pat it completely dry. Mix all the rub ingredients together and coat the pork evenly, pressing it in so it sticks.
The blend of cumin, oregano, turmeric, and chili builds a warm, slightly smoky flavor that makes this pork belly stand out.
3. Braise Low and Slow
Roughly chop the onions and garlic, spread them in the bottom of a roasting pan, and place the pork on top. Pour the stock around the pork (not over it), add a few slices of lemon, and cover tightly with foil.
Bake at 285°F (140°C) for about 2½ to 3 hours. Check around the 2-hour mark — once it’s fork-tender, uncover it and let it go a bit longer to develop color.
The internal temperature should reach at least 165°F (74°C). Let it rest for 20 minutes before slicing.
Optional Step: Chill and Crisp
For the best texture, chill the braised pork belly overnight, then slice and pan-sear the next day. The fat renders beautifully, creating those golden crisp edges that make people stop mid-sentence.
Serving Ideas
This pork belly is incredibly adaptable:
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Slice it thin for shawarma wraps with garlic toum and pickles.
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Serve over rice or roasted potatoes with lemon and a simple salad.
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Shred it into pita, flatbreads, or grain bowls with herbs and yogurt sauce.
It’s rich, aromatic, and just complex enough to taste like you spent all day on it — even if you didn’t.
Chef’s Notes
A little acid, like lemon or vinegar, balances the richness perfectly. Don’t skip it.
If you’re planning ahead, braise it a day early - it only gets better after a night in the fridge.
