Slow-cooked pork belly with cinnamon, cloves, ginger and star anise

Slow-cooked pork belly with cinnamon, cloves, ginger and star anise

By
From
A Year In My Kitchen
Serves
6

This is a deliciously rich and unctuous winter dish. I like to serve it with braised lentils, but it is also very good with lightly cooked Asian greens, such as pak choi.

Ingredients

Quantity Ingredient
2kg piece belly of pork
2 cinnamon sticks
3 star anise
1 teaspoon cloves
1 red chilli
3cm piece fresh root ginger, peeled
6 garlic cloves, peeled
2 tablespoons chopped coriander roots and stems
100ml tamari
75ml maple syrup
sea salt
freshly ground black pepper
1 tablespoon vegetable oil

To serve

Quantity Ingredient
see method for ingredients

Method

  1. Put the pork belly into a large cooking pot (or pan) in which it fits quite snugly and add cold water to cover. Bring to the boil, then immediately turn off the heat and remove the pork from the pan. Drain off the water and rinse out the pan.
  2. One-third fill the pan with cold water and place over a medium heat. Add the pork, this time along with the spices, chilli, ginger, garlic and chopped coriander roots and stems. If there isn’t enough liquid to cover the meat, add some more water. Bring to the boil, then turn the heat down and simmer very gently for 11/2 hours until the meat is cooked and very tender. If you have the rib end, the meat will have shrunk back to expose the tips of the bone. With a pair of tongs, carefully remove the meat from the pan and set aside.
  3. Turn the heat up under the pan to high and add the tamari and maple syrup. (If you don’t want the sauce to taste ‘hot’, remove the ginger and chilli at this point.) Let the liquid bubble until reduced by half – this will take about 20 minutes. As the sauce reduces, the flavours will become very intense, forming a rich, dark sauce.
  4. In the meantime, slice the pork belly into individual servings – one rib should be enough per person. Season the ribs with a little salt and pepper. Place a heavy-based frying pan over a high heat and add the oil. Heat until the pan is starting to smoke, then add the pork ribs and brown well on both sides until crunchy and golden brown on the surface. Strain the reduced liquour.
  5. To serve, lay a rib on each warm plate (or soup plate) and spoon over the reduced sauce and warm braised lentils. Serve at once.
Tags:
seasonal
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