The meat is meltingly tender, sticky and just slightly sweet.
Course
Main Dish
Cuisine
Asian
Prep Time10minutes
Cook Time1hour30minutes
Total Time1hour40minutes
Servings2
AuthorLemons & Anchovies
Ingredients
1 1/2poundspork bellyrinsed well and dried with paper towels (mine came in three strips that were about 1 1/2 inches wide)
2cupschicken stock
2tablespoonskecap manissweet soy sauce
3tablespoonsplain vinegarcider should work, too, but not balsamic
1dried star anise
1cinnamon stick
4garlic clovespeeled
About 2 teaspoons Chinese five spice powder
2dried whole chiliesI split one to add a little more kick
olive oil for brushing
salt and pepper
Chopped chives for garnishthey actually complement the dish well
Instructions
Preheat your oven to 400°F. Set the pork belly strips on a foil-lined baking sheet skin side down. Brush the tops and sides with olive oil, season with salt and pepper and using the same brush, dip it in the Chinese five spice powder and brush also on the tops and sides of the pork. Roast the seasoned pork for 15-20 minutes. I'm not sure that this was necessary but it did help to adhere the spices on the meat and kept them flavorful while they braised.
Take the meat out of the oven and cut them in squares. Add to a medium saucepan with the rest of the ingredients: stock, kecap manis, vinegar, star anise, cinnamon stick, dried chilies and garlic. Bring to a boil then lower the heat to a simmer. Cook for 40-50 minutes. By this time the meat should be very tender and the braising liquid reduced to just about 3/4 cup. The sauce will continue to thicken and reduce even after you've turned off the heat. Transfer the pork to a serving plate and pour the sauce on top. Serve with rice.