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chunks of sticky pork belly are covered in a glossy glaze and topped with fresh pieces of orange and pineapple

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.
Prep Time 10 minutes
Cook Time 1 hour
Servings 4 people

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.