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Honey Glazed Pork Belly with Aromatic Spices Recipe

Name: Honey Glazed Pork Belly with Aromatic Spices
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4
Ingredients: 1.2 L Water; 1 kg Pork Belly; 50 g Honey; 2 Tbsp Soy Sauce; 1 Tbsp Hoisin Sauce; 5 slices Ginger; 4 Garlic Cloves; 1 Medium Onion; 2 Star Anise; 1 Cinnamon Stick; 1 Tbsp Rice Wine Vinegar; 1/4 Tsp Ground Black Pepper; 1 Tbsp Vegetable Oil; 2 Spring Onions; 1 Tsp Sesame Seeds

Stashcook

This is a yummy pork belly dish. It's sweet and has spices. You cook the pork until it's soft and has a sticky sauce. Eat it with rice or noodles. It's a special dinner that takes time to make.

Ingredients

1.2 L Water

1 kg Pork Belly

50 g Honey

2 Tbsp Soy Sauce

1 Tbsp Hoisin Sauce

5 slices Ginger

4 Garlic Cloves

1 Medium Onion

2 Star Anise

1 Cinnamon Stick

1 Tbsp Rice Wine Vinegar

1/4 Tsp Ground Black Pepper

1 Tbsp Vegetable Oil

2 Spring Onions

1 Tsp Sesame Seeds

Method

Prepare a large pot of boiling water. Add the pork belly and blanch for 5 minutes to remove impurities. Skim off any foam that forms.

Remove the pork belly and place it in a bowl of ice water for 10 minutes. Then, cut the pork belly into 3 cm cubes.

In a clean pot, heat 1 Tbsp of vegetable oil over medium heat. Add the sliced ginger, minced garlic, and chopped onion. Cook until fragrant.

Add the pork belly to the pot and cook until it starts to brown.

Mix in the honey, soy sauce, hoisin sauce, star anise, cinnamon stick, and ground black pepper.

Pour in enough water to just cover the pork belly. Bring to a boil, then reduce heat to low and simmer for 90 minutes with the lid on, stirring occasionally.

If the sauce is too watery after 90 minutes, remove the lid and increase the heat to reduce the sauce to a sticky glaze.

Stir in the rice wine vinegar and cook for an additional 2 minutes.

Slice the spring onions and toast the sesame seeds in a dry pan until golden.

Serve the pork belly garnished with spring onions and sesame seeds, alongside steamed rice or noodles.