Pork Belly Braised in Tomato Sauce with Garlic and Basil

Cut the pork belly into 1.5-inch cubes. Pat each piece dry with paper towels and season generously with 1 teaspoon salt and 0.5 teaspoon black pepper. Let it sit at room temperature for 15 minutes while you prep everything else.

Heat 2 tablespoons olive oil in your Dutch oven over medium-high heat until it shimmers. Add the pork belly cubes in a single layer, leaving space between each piece. Sear for 3-4 minutes per side until deeply golden and crispy on all sides. Work in batches if needed — don't crowd the pan or you'll steam instead of sear. Transfer to a plate and set aside.

In the same Dutch oven with all that beautiful pork fat, add the chopped yellow onion. Cook over medium heat for 5-6 minutes until softened and translucent. Add the 6 cloves of minced garlic and cook for another minute until fragrant.

Pour in the tomato sauce and chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pot — that's where all the flavor lives. Season with 1 teaspoon salt and 0.5 teaspoon black pepper. Bring to a gentle simmer.

Nestle the seared pork belly cubes back into the pot, making sure they're mostly submerged in the sauce. Reduce heat to low, cover with a tight-fitting lid, and let it braise for 2 hours. Check halfway through and give it a gentle stir. The pork should be melt-in-your-mouth tender.

Remove the lid and stir in the remaining 3 cloves of minced garlic. Let the sauce reduce slightly over medium heat for 10 minutes, stirring occasionally, until it thickens and coats the back of a spoon.

Fold in the fresh basil leaves, letting them wilt naturally into the sauce. Taste and adjust seasoning with extra salt or black pepper if needed. The braise should be rich, slightly sweet from the tomatoes, and deeply savory.

Serve the pork belly braised in its glorious tomato sauce family-style in the Dutch oven, with crusty bread or over a bowl of pasta. Finish with a drizzle of good olive oil and extra torn basil on top.