Sticky Pork Belly with Orange, Pineapple and Warm Spice
Unbelievably flavorful chunks of pork belly cooked in sweet and savory sauce-turned-glaze with star anise, black peppercorns and bay leaf.
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.