Hoisin Braised Pork Belly

Hoisin Braised Pork Belly


Prep Time

Total Time

Gluten Free





This recipe was created by student Chef Julio Chavez participating in Jeunes Chefs Rôtisseur competition. These student chefs worked hard to develop delicious dinner recipes featuring our Jones Dry Aged Cherrywood Smoked Bacon Slab and some of the Jones team were lucky enough to judge the competition. We're giving you the details on the bacon-focused portions of their recipes, but don't miss out on seeing their full recipes!

For the full recipe, click here.

Cherrywood Smoked Slab Bacon

This recipe is made with

Dry Aged Cherrywood Smoked Bacon, Half Slab

Product Information


630g Cherrywood Bacon Slab
300g hoisin
(10g garlic, 70g shallot, 10g ginger, 80g carrot, 80g celery, 20g mushroom stems) 
200g orange, whole
150g white wine
800g chicken stock


  Hoisin Braised Pork Belly Prep Directions

Step 1

Heat pan on medium high heat and proceed to sear off bacon slab on both sides. Remove from pan.

Step 2

In small rondeau, color the mirepoix.

Step 3

Deglaze with the wine and reduce by half.

Step 4

Add orange, hoisin and chicken stock.

Step 5

Cover with parchment paper. Cook at 300°F until meat is fork tender.

Step 6

Let the braise cook for 20-30 min.

Step 7

Strain the liquid from the bacon slab. Reduce.

Step 8

Season to taste and thicken sauce with corn starch until desired consistency.

Step 9

Place pork belly in sauce and baste.

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