One of my favourite cooking techniques is braising meat or chicken in some kind of sweet and savory sauce that I later reduce to a delicious thick glaze. This sticky pork belly went through exactly that! Slow cooked chunks of meat take in all the flavours of the sauce and are finished off with a glossy, finger-licking glaze. The key here is to find the right combination of ingredients. The individual components should complement each but be diverse enough to provide all major taste elements. Luckily, this is something I enjoy the most in cooking, so you can just sit back and follow my lead! Crispy on the outside, tender on the inside, this cozy and flavourful dish will surely win your heart.
The Flavour Affair:
Pork Belly + Orange + Pineapple + Soy Sauce + Star Anise + Bay Leaf + Black Peppercorns
This is a fusion of well known pairings that works. Orange and soy sauce, pineapple and star anise, bay leaf and peppercorns are all classic combos. But when you take a few classic combos and bring them together, you can get a brand new dish!
Pork Belly: this cut is perfect for slow cooking. Most of the fat dissolves, making the meat incredibly juicy. It also helps it to caramelize nicely:
I do, however, remove the skin.
Orange juice: adds a citrusy flavour that is bold, bright and zesty without too much tang.
Pineapple juice: complements the sauce with acidic, sour notes.
Soy sauce: responsible for saltiness and subtle umami flavours.
Star anise: brings in fresh, sweet, licoricey notes and a bit more of an Asian feel.
Bay leaf: enhances the sauce with its minty, eucalyptus-like aroma. Use sparingly as bay leaf can quickly overpower a dish.
Black peppercorns: contribute with pungency that is both fresh and warm.
Optional ingredients:
You can garnish the sticky pork belly with a handful of coriander leaves to give the dish a fresher feel.
Preparation tips for Sticky Pork Belly:
- Cut the belly into medium sized chunks and brown in a little oil. This will caramelize them and help keep them crispy.
- Use a splatter screen! The fat holds a lot of moisture, and the oil will spill.
Serving suggestions:
Sticky pork belly is simply amazing served over white rice.
I hope you warm up to this method as much as I have! Make sure to also try our all-time favourite Orange and Rosemary Chicken and Pomegranate Veal casseroles 😀
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Sticky Pork Belly with Orange, Pineapple and Warm Spice
Equipment
- 1 large iron-cast casserole
Ingredients
- 4 boneless pork belly strips about 800-1000g, skin removed
- 150 ml each orange and pineapple juice
- A splash of soy sauce
- 2 whole star anise
- 2 bay leaves
- 1 tbsp black peppercorns
- A few chunks of pineapple and orange slices
- Fresh coriander leaves optional
Instructions
- Cut the pork belly into medium-sized chunks and fry with a little oil over medium heat until browned on all sides. Be sure to use a splatter screen! Fry in batches not to overcrowd the pan. Transfer to a plate.
- Pour in orange and pineapple juices and scrape the brown bits off the sides of the casserole.
- Add a good splash of soy sauce, star anise, bay leaves and black peppercorns and bring to boil. Lower the heat to minimum, cover and cook for about 35-40 minutes.
- Remove the lid, turn the heat up and let it boil, stirring occasionally, until the liquid thickens into a glaze.
- Add the pieces of fruit and serve over white rice, garnished with fresh coriander leaves if desired.
