Salty Sweet Soy Glazed Pork Belly with a hit of star anise is perfect over steamed rice.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is more economical.

pork belly

🥗Healthier: pork shoulder

💰Cheaper: pork loin

Pork shoulder is leaner, while pork loin is more budget-friendly.

rice wine

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds acidity without alcohol, while white vinegar is inexpensive.

Remove the pork rind from the pork belly.

Cut pork belly into 1-2 inch cubes.

Pour cold water over the pork belly and bring to a simmer for 4-5 minutes to remove impurities.

Drain the pork belly and rinse to remove any remaining impurities.

Return the pork belly to the pot and add brown sugar, soy sauce, black vinegar, sweet soy sauce, water, star anise, and oyster sauce.

Cover the pot and cook on the stovetop for about 2 hours, allowing the connective tissue to dissolve and the fat to render.

After 2 hours, remove the lid and spoon off some of the fat.

Reduce the braising liquid down to a syrupy glaze.

Serve the pork belly over rice, garnished with bok choy, an noi mushrooms, and sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens