Ukrainian-Style Boiled Pork Belly with Garlic

Name: Ukrainian-Style Boiled Pork Belly with Garlic
Prep time: 10 min
Cook time: 45 min
Total time: 415 min
Yield: 6 servings
Cuisine: Ukrainian
Ingredients: 500 g pork belly; 1 l water; 30 g fine salt; 3 cloves garlic, crushed; 2 whole bay leaves; 1 tsp black peppercorns; 1 whole small onion skin, optional for color

Tender pork belly simmered with garlic, bay leaves and peppercorns.

By Savva LoginovUpdated October 2, 2026

Total 6 hr 55 minMakes 6 servings

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Pork belly simmers gently in a seasoned brine with garlic, bay and pepper until tender. Cool it in the brine for flavor, then refrigerate before slicing; keep the meat submerged and chilled during storage. Combine water, salt, bay leaves and peppercorns in a saucepan. Bring to a boil, then simmer 2 minutes. Cool completely. Add pork belly and garlic to brine. Bring to a gentle simmer and cook 30 to 45 minutes depending on thickness, until tender and centre reaches at least 63°C (145°F). Remove from heat and cool briefly. Refrigerate pork in brine within 2 hours; do not leave at room temperature until fully cool. Chill several hours or overnight. Slice thinly and serve cold or gently warmed.

Recipe card

Ukrainian-Style Boiled Pork Belly with Garlic

Prep 10 minCook 45 minTotal 6 hr 55 minYield 6 servings

Adjust recipe Only numbered ingredient amounts change.

Equipment: Mixing bowl, measuring tools and suitable pan

Ingredients

500 g pork belly 1 l water 30 g fine salt 3 cloves garlic, crushed 2 whole bay leaves 1 tsp black peppercorns 1 whole small onion skin, optional for color

Instructions

Make brine
Combine water, salt, bay leaves and peppercorns in a saucepan. Bring to a boil, then simmer 2 minutes. Cool completely.
Simmer pork
Add pork belly and garlic to brine. Bring to a gentle simmer and cook 30 to 45 minutes depending on thickness, until tender and centre reaches at least 63°C (145°F).
Cool safely
Remove from heat and cool briefly. Refrigerate pork in brine within 2 hours; do not leave at room temperature until fully cool.
Chill and serve
Chill several hours or overnight. Slice thinly and serve cold or gently warmed.

How to tell when it is ready

Pork is tender and centre reaches at least 63°C (145°F); rest 3 minutes.

Tips

Measure ingredients before starting.
Use even-sized pieces for consistent cooking.
Taste and adjust seasoning near the end.
Cool leftovers promptly and refrigerate covered.

Troubleshooting

If the mixture is too thick, add liquid gradually.
If browning too quickly, lower the heat.

Substitutions

Use a suitable neutral oil if needed.
Choose a compatible dairy-free alternative where appropriate.

Variations

Adjust herbs or spices to taste.
Add citrus zest or juice for brightness.

Serving suggestions

Serve with a crisp green salad.
Offer fresh herbs or a complementary sauce.
Pair with seasonal vegetables or fruit.
Serve warm for the best texture.

Make ahead

Measure ingredients ahead and refrigerate perishable components; finish shortly before serving.

Storage

Refrigerate promptly and use within 3 days.

Food safety

Keep pork refrigerated. Chill within 2 hours; cook to at least 63°C (145°F) and rest 3 minutes.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store ukrainian-style boiled pork belly?

Refrigerate promptly and use within 3 days.

Serve promptly and store leftovers safely.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.