Orange Star Anise Braised Pork Belly

• 2 pounds pork belly, cut into 2-inch squares
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 3 tablespoons vegetable oil
• 1 large onion, sliced
• 3 garlic cloves, minced
• 1-inch piece of ginger, sliced
• 2 star anise pods
• 1 cinnamon stick
• 1 cup orange juice
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup mirin
• 2 tablespoons rice vinegar
• 2 cups chicken stock

Steps

1. 1 Pat pork belly dry with paper towels and season with salt and pepper.
2. 2 Heat oil in a large Dutch oven over medium-high heat. Brown pork belly on all sides, working in batches if needed.
3. 3 Remove pork belly and set aside. In the same pot, sauté onions until softened.
4. 4 Add garlic, ginger, star anise, and cinnamon stick to the pot and cook for 1 minute.
5. 5 Deglaze the pot with orange juice, scraping up any browned bits.
6. 6 Stir in soy sauce, brown sugar, mirin, and rice vinegar. Return pork belly to the pot.
7. 7 Pour in chicken stock, cover, and reduce heat to low. Simmer for 1.5 hours or until pork is tender.
8. 8 Adjust seasoning to taste and discard star anise and cinnamon stick before serving.

Equipment

• Dutch oven
• Tongs
• Cutting board and knife

Variations

• For a spicier kick, add a pinch of red pepper flakes.
• Substitute chicken thighs for pork belly for a leaner option.

Substitutions

• Mirin can be replaced with dry sherry or additional orange juice.
• If you don't have star anise, use a teaspoon of ground anise instead.

Pairings

• Steamed jasmine rice
• Sautéed bok choy
• Asian pear salad

Nutrition

Tips

• For deeper flavor, marinate the pork belly in the sauce for 4 hours before cooking.
• If the sauce is too thin, simmer uncovered for an additional 10 minutes to reduce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with steamed jasmine rice and a side of sautéed greens.
• Pair with a crisp lager to cut through the richness.

FAQ