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Galangal-Braised Pork Belly With Trout Roe

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This galangal-braised pork belly is a masterclass in balancing bold, complex flavours. The richness of the pork is tempered by a three-day miso cure, then slowly braised in a fragrant galangal and lime syrup until it reaches meltingly tender perfection. Served alongside punchy fermented kimchi and topped with delicate trout roe, this dish offers a sophisticated contrast of textures and temperatures that is sure to impress at any dinner party.

As a high-protein main course, this recipe is ideal for those seeking a nutritious yet indulgent meal. The preparation can be conveniently spread over several days, making the final assembly quick and effortless. For the best results, use high-quality pork belly from your local butcher and ensure the meat is thoroughly chilled before slicing to achieve those signature thin, elegant strips.

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Ingredients for Galangal-Braised Pork Belly With Trout Roe

  • 80g white miso

  • 3 tablespoons kosher salt

  • 2 tablespoons mild honey (such as clover or alfalfa)

  • 675g skinless pork belly

  • 350ml sugar

  • 80ml fresh lime juice

  • 1 2" piece galangal or ginger, peeled, chopped

  • 1 cup coarsely chopped kimchi

  • 1 cup nasturtium leaves or trimmed watercress

  • 30g trout roe (optional)

  • Flaky sea salt

How to make Galangal-Braised Pork Belly With Trout Roe

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Whisk miso, kosher salt, honey, and 120ml water in a medium bowl until smooth. Gradually whisk in another 120ml water; add pork belly. Cover and chill 3 days.

Preheat oven to 163°C. Blend sugar, lime juice, galangal, and 350ml water in a blender until smooth. Remove pork from brine and rinse off; discard brine. Place pork and galangal syrup in a large heavy pot. Cover pot, transfer to oven, and braise pork until tender and nearly falling apart, 3–3 1/2 hours.

Remove pork from braising liquid and transfer to a rimmed baking sheet or large baking dish; chill until firm, at least 3 hours. Cover braising liquid and let sit at room temperature.

Reheat oven to 163°C. Skim fat from braising liquid. Thinly slice pork belly lengthwise 1/4–1/8" thick to make baconlike strips. Place pork slices on a clean rimmed baking sheet and spoon some braising liquid over. Roast until pork is warmed through, 8–10 minutes.

Divide kimchi among plates. Top with pork. Scatter nasturtium leaves and roe, if using, over top. Sprinkle with sea salt.

Pork can be braised 2 days ahead. Keep chilled; chill braising liquid separately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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