The star anise and Asian flavors in this recipe make it a real winner. You’ll need to start this recipe 24 hours in advance, so be prepared.
This was so delicious!!
1 – 2-3 lbs Circle B Ranch pork belly
Dry brine – 4 Tbsp sugar, 5 Tbsp kosher salt
2 cups Cider or cane vinegar
1 1/2 cups Soy Sauce
1/3 cup Brown Sugar
1 cup Water
1 Tbsp Sesame Oil
1 Tbsp Fish Sauce
5 Star Anise
4–5 Garlic Cloves
1 small knob of Ginger, sliced
1 serrano or medium heat chili, split open
4 stems shallots, chopped
1 – 24 hours prior to cooking, take the belly and rub generously with the dry brine mix. Place fat side down on a baking tray lined with several pieces of paper towel, and put in the fridge overnight, uncovered.
2 – Preheat over to 475 degrees Fahrenheit
3 – Remove belly from fridge and scrape off any remaining brine. Pat the fat dry with a paper towel. Place the belly fat side up in the roasting tray and place in oven for 30 minutes.
4 – Combine vinegar, sugar, oil, water, soy and fish sauce.
5 – After the belly has been cooking for 30 minutes, reduce the over temperature to 325 F
6 – Pour the liquid mixture into the base of the pan so it covers the meat but does not reach the fat, taking care not to get any liquid on the top of the belly. Gently add in the chili, garlic cloves, ginger and star anise.
7 – Bake for a further 2 – 2 1/2 hours until tender. For an optional finish, turn the broiler on and blast the fat for 5 – 10 minutes (being careful not to let it burn).
8 – To serve, reduce some of the pan liquid in a small saucepan, and pour into a serving bowl. Place a piece of sliced belly in the bowl, and garnish with chopped shallot. Serve with rice and Asian greens.