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 then finished off with a glossy, finger-licking glaze:
The key here is to find the right combination of ingredients. Individual components should complement each other yet 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! 😀
The Flavour Affair:
Pork Belly + Orange + Pineapple + Soy Sauce + Star Anise + Bay Leaf + Black Peppercorns + Cilantro
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 get a brand new dish!
Pork Belly: this cut is perfect for slow cooking. Most of the fat dissolves, making the meat incredibly juicy. The fat also helps the chunks to caramelize nicely:
Orange juice: adds a citrusy flavour that is bold, bright and zesty without too much tang.
Pineapple juice: complements the sauce with acidic, sweet and sour notes.
Soy Sauce: contributes with salty and subtle umami flavours.
Star Anise: brings in fresh, sweet, licoricey notes.
Bay Leaf: enhances the sauce with its minty, eucalyptus-like aroma.
Black Peppercorns: add a touch of pungency that is both fresh and warm.
Cilantro: enlivens the dish with a fresh, bright finish and a pop of color.
Preparation Tips for Sticky Pork Belly with Orange, Pineapple and Warm Spices:
- 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.
- Use spices sparingly: both star anise and bay leaf have a powerful flavour. Two pods and two leaves are plenty!
- The meat needs simmer for about 45-60 minutes over lower heat. Some of the liquid will have evaporated, and whatever is left we’ll be turning into that delicious glaze. Simply remove the lid, turn up the heat and allow the sauce to bubble until reduced. Toss pieces of meat around to make sure each one gets its share of the yummy glaze.
- Pop in a few pieces of fresh fruit for that last step. Their juicy texture adds more deliciousness to the bite!
- Likewise, add a handful of cilantro leaves to the casserole closer to the end of cooking, and reserve another handful for garnish.
Serving Suggestions:
Sticky pork belly is simply amazing served over white rice. To make the most out of it, add your boiled rice directly to the casserole: move the meat to one side and load the freed space with rice. Gently stir, coating it with the glaze for maximum flavour. Delicious and oh-so-pretty – just how we love it!
I hope you warm up to this method as much as I have! It reliably yields the most flavourful meals. 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
- 100 ml soy sauce
- 2 whole star anise
- 2 bay leaves
- 1 tbsp black peppercorns
- A few chunks of pineapple and orange slices
- 2 tbsp Fresh coriander leaves
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 the soy sauce, star anise, bay leaves and black peppercorns and bring to boil.
- Return the meat back to the casserole. Lower the heat to minimum, cover and cook for about 45 minutes, until the meat is tender.
- Remove the lid, turn the heat up and let it boil, stirring occasionally, until the liquid has reduced and thickened to a glaze. This is also when you pop in a few pieces of fresh fruit and a handful of coriander leaves. Keep moving pieces of meat around to prevent them from burning and allowing to get coated with the glaze.
- Move the meat to one side of the casserole. Add about 1.5 cups of boiled white rice to the freed space and stir to coat with the glaze.
- Serve garnished with fresh coriander leaves and more pieces of fresh fruit, if desired.
