Pork Belly Simmered with Onion Skins and Garlic

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Onion skins give this simmered pork belly a deep amber color while garlic, bay and pepper season the brine. The source’s salt amount varies with water volume, so this version uses a defined pot and keeps the cooked meat refrigerated rather than implying preservation. Simmer gently until tender, cool safely and chill before slicing thinly. Rinse pork belly briefly, pat dry and cut into two pieces if needed to fit the pot. Bring water and onion skins to a boil; simmer 20 minutes, then strain out skins if desired. Add salt, garlic, bay and peppercorns. Lower pork into liquid; simmer gently 75 to 100 minutes until tender and at least 63°C (145°F) with a 3-minute rest.

Recipe card

Pork Belly Simmered with Onion Skins and Garlic

Onion skins give this simmered pork belly a deep amber color while garlic, bay and pepper season the brine.

Prep 20 minCook 100 minTotal 120 minYield 8 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Knife, cutting board, measuring tools and a suitable pot, skillet or oven

Ingredients

1 kg fresh pork belly, preferably with a lean layer 2 l water 30 g clean dry onion skins 60 g salt 5 whole garlic cloves, lightly crushed 3 whole bay leaves 12 whole black peppercorns 1 tsp paprika, optional

Instructions

1. Prepare pork

   Rinse pork belly briefly, pat dry and cut into two pieces if needed to fit the pot.

2. Make onion broth

   Bring water and onion skins to a boil; simmer 20 minutes, then strain out skins if desired.

3. Season and simmer

   Add salt, garlic, bay and peppercorns. Lower pork into liquid; simmer gently 75 to 100 minutes until tender and at least 63°C (145°F) with a 3-minute rest.

4. Cool safely

   Remove pork to a shallow dish; cool briefly, then refrigerate within 2 hours. Strain broth and discard.

5. Chill and slice

   Chill pork until firm, then slice thinly; dust lightly with paprika if desired.

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How to tell when it is ready

Chill pork until firm, then slice thinly; dust lightly with paprika if desired.

Tips

• Rinse pork belly briefly, pat dry and cut into two pieces if needed to fit the pot.
• Bring water and onion skins to a boil.
• Add salt, garlic, bay and peppercorns.
• Remove pork to a shallow dish.

Troubleshooting

• If meat is tough, simmer gently longer.
• If broth is cloudy, skim gently and strain before discarding.

Substitutions

• Use a skin-on pork belly piece.
• Omit paprika or use a pinch of smoked paprika.

Variations

• Add coriander seeds to the simmering broth.
• Rub chilled surface lightly with paprika and black pepper.

Serving suggestions

• Serve thin slices with rye bread.
• Add pickles and mustard.
• Pair with boiled potatoes.
• Offer as part of a cold platter.

Make ahead

Measure the ingredients in advance and prepare the components described in the steps. Refrigerate tightly wrapped up to 4 days, or freeze up to 2 months; serve cold or reheat thoroughly.

Storage

Refrigerate tightly wrapped up to 4 days, or freeze up to 2 months; serve cold or reheat thoroughly.

Food safety

Use fresh pork, cook to at least 63°C (145°F) followed by a 3-minute rest, and refrigerate within 2 hours; this is not cured or shelf-stable meat.

Frequently asked questions

How do I know pork belly simmered with onion skins and garlic is ready?

Chill pork until firm, then slice thinly; dust lightly with paprika if desired.

How should I store pork belly simmered with onion skins and garlic?

Refrigerate tightly wrapped up to 4 days, or freeze up to 2 months; serve cold or reheat thoroughly.

Serve thin slices with rye bread. Refrigerate tightly wrapped up to 4 days, or freeze up to 2 months; serve cold or reheat thoroughly.