Step-by-Step Instructions

1. Season the Pork

• In a bowl, toss the pork belly with lemon juice, salt, pepper, and crushed garlic.

• Let marinate for 15–20 minutes for deeper flavor.

2. Sear the Pork

• Heat the oil or lard in a large skillet over medium-high heat.

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• Add the marinated pork belly and cook until golden brown and crispy on all sides, about 10–12 minutes.

3. Add the Onions

• Lower the heat to medium.

• Add the sliced onions directly over the pork in the same pan.

• Cook slowly, stirring occasionally, until the onions soften and caramelize slightly — about 10 minutes.

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4. Simmer & Finish

• Cover the pan with a lid and cook over low heat for another 10–15 minutes to let flavors meld.

• Uncover and cook 2–3 more minutes if you want to reduce the sauce.

 Serving Suggestions

• Serve hot with white rice, mashed potatoes, or warm tortillas.

• Pair with a fresh tomato salad or pickled vegetables for balance.

• Sprinkle with chopped cilantro or parsley before serving for color and aroma.

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 Tips & Troubleshooting

Pork too chewy?

 Make sure to cook it low and slow after searing — pork belly needs time to soften.

Onions burning?

 Add a splash of water or broth if needed, and keep the heat moderate.

 Want a sweeter version?

 Add a pinch of brown sugar or caramelized apple slices with the onions.

 FAQs

1. Can I make this in advance?
Yes! This dish tastes even better the next day. Store in the fridge up to 3 days, and reheat gently on the stove.

2. Can I use another cut of meat?
Absolutely. Try it with boneless pork shoulder, ribs, or even beef strips for a variation.

3. Can I make it spicy?
Definitely — add chili flakes, smoked paprika, or sliced fresh chili when searing the meat.

Final Thoughts

This Onion-Smothered Pork Belly is the kind of dish that fills the house with delicious aroma and warms the soul. It’s simple, deeply flavorful, and made to be shared — a rustic classic that never fails to impress.