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
- 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.