| Prep: 30 mins | Cook: 4 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 672 | 51g | 18g | 16g |
| sugars | fibre | protein | salt |
| 7g | 1g | 39g | 3g |
As a native of Portland, Maine, I am no stranger to the rich and diverse culinary world. While my expertise leans towards New England seafood, I dare to venture out of my comfort zone to experiment with a variety of different flavors and ingredients. One such recipe that I adore is the fruit-based Braised Pork Belly with Long Pepper and Star Anise. This savory yet slightly sweet dish is a testament to fusion cooking, borrowing heavily from Asian cuisine while retaining a charm all of its own.
The Inspiration Behind The Dish
With a nod to recipes from the Far East, Braised Pork Belly with Long Pepper and Star Anise was born out of a desire to infuse traditional American favorites with a taste of the exotic. Its rich and satisfying flavors create a sublime symphony in the mouth, while the fragrance of star anise, long peppers, and ginger make the experience utterly intoxicating. It’s a dish that my daughters, Erin and Samantha, and I like to make together on special occasions, turning an ordinary family meal into a memorable feast reminiscent of far-off places.
The Health Benefits
What makes this recipe even more appealing is its potential health benefits. Long pepper, a key ingredient in the dish, is renowned for its numerous health benefits, such as boosting digestion and offering natural anti-inflammatory properties. Star anise, besides being a powerhouse of flavor, is reported to have antioxidant and antimicrobial benefits. Altogether, this makes our Braised Pork Belly not just a flavorful delicacy, but also a choice packed with nutritional benefits.
This recipe is an interesting twist on the traditional braised pork dishes that are common in many cultures. It serves as an ideal main course that’s perfect on its own, or accompanied by a crisp, green salad. It’s a versatile addition to your kitchen repertoire, bringing a unique spin to celebratory dinner parties or just livening up a relaxed family weekend at home.
When you combine a love for cooking with quality ingredients and an openness to try new combinations, what you get is more than a meal; it’s an experience. And that’s exactly what our Braised Pork Belly with Long Pepper and Star Anise offers – an unforgettable culinary journey right at your dinner table!
What You’ll Need
- 2 lb pork belly, skin removed
- 3 tbsp vegetable oil
- 1 cinnamon stick
- 4 star anise
- 5 long peppers
- 1 tbsp black peppercorns
- 2 bay leaves
- 2 onions, thinly sliced
- 6 cloves of garlic, sliced
- 1 thumb-sized piece of ginger, peeled and sliced
- 1 cup of Shaoxing wine (can be substituted with dry sherry)
- 1/2 cup of dark soy sauce
- 1/2 cup of light soy sauce
- 3/4 cup of brown sugar
- 2 cups of chicken stock
- 6 eggs, hard-boiled and peeled (optional)
- Fresh coriander leaves for garnish
- Steamed rice, to serve
Method
Step One
Start by heating the vegetable oil in a large, heavy-based pan over medium-high heat. Place the pork belly in the pan and sear it on all sides until it’s golden brown and crispy. This might take about ten minutes. Once done, transfer the pork to a plate and set it aside.
Step Two
As the pork rests, add your spice fixings to the pan: cinnamon stick, star anise, long peppers, peppercorns and bay leaves. Stir them in the oil to start releasing their aromas, cooking them for about 2 minutes or until fragrant.
Step Three
Next, add the onions, garlic, and ginger slices to the pan. Stir everything together and sauté until the onions become soft and translucent, typically about 5 minutes.
Step Four
Lower the heat to medium and then add Shaoxing wine to the pan, stirring to deglaze and lift any remnants sticking to the pan. Let the wine simmer for a minute before adding dark and light soy sauce, brown sugar, and chicken stock. Stir well to combine the ingredients.
Step Five
Once the sauce is combined, put the seared pork belly back into the pan. If you are using eggs in your recipe, add them now. The mixture should be simmered gently, uncovered, for about 2 hours. Occasionally stir the mixture and flip the pork belly and eggs to ensure even cooking.
Step Six
After the allotted time, the pork should be tender and the sauce reduced to a thick, glossy consistency. If it looks like it needs more time, continue cooking, checking every 15 minutes or so. When the pork belly is done, remove it from the heat.
Step Seven
Slice the pork into serving portions and serve it up on plates with hot, steamed rice. Drizzle over any remaining sauce, top each serving with fresh coriander leaves for garnish and enjoy your mouthwatering Braised Pork Belly with Long Pepper and Star Anise!
