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Nutrition Facts
Serving Size 196 g
(Approx. 12 Servings)
Amount Per Serving
Calories 470 Calories From Fat 220
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 870 mg 36%
Total Carbohydrate 34 g 11%
Dietary Fiber 0 g 0%
Sugars 32 g
Protein 30 g
Vitamin A 0% Iron 4%
Vitamin C 2% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Soy & Coffee Braised Pork Belly

Prep Time
30 minutes
Cook Time
5 hours
Total Time
5 h 30 m
12  People


Recipe makes 12 Servings

4 Lb pork belly
2 cup(s) Kikkoman Soy Sauce
2 cup(s) water
1/2 cup(s) honey
2 Tbsp whole cloves
2 Tsp whole anise seeds
1 cup(s) Four J Chefs' Roast Fair Trade Organic Whole Bean Coffee, do not grind the beans, leave whole for this dish
1 1/2 cup(s) white sugar
3 Tbsp lime, juiced
1/2 cup(s) H-E-B 3 Leaf Balsamic Vinegar
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Preheat oven to 300ºF. Place pork belly, soy sauce, water, honey, cloves, anise seeds, and coffee beans in 12" lidded sauté pan over medium heat.
Bring sauce to a simmer. Turn off heat, cover, and place pan into oven. Cook for about 2 1/2 hours.
Carefully remove pan from oven, remove lid away from self to avoid trapped steam. Gently remove pork with tongs and place on a plate. Cover plate loosely with plastic and chill pork for 2 hours. Strain sauce into sauce pan and set aside.
To sauce add sugar, lime juice, and balsamic vinegar. Place over high heat and bring to a boil. Continue cooking until reduced by one half. When pork is chilled and firm, cut into 1 1/2" squares.
Remove any excess cloves, anise seeds, or coffee beans from surface of pork. Place non-stick skillet over medium heat. Cooking only 4 to 6 pieces at a time, place pork fat side down and cook 2 to 3 minutes per side or until deep golden brown and crisp.
Serve one square of pork over the sweet and salty coffee soy glaze.



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