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braised asian kurobuta pork belly

Braised pork belly with soy & star anise

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  • Author: Jess Pryles



1 x 2-3 lb pork belly.

Dry brine – 4 tablespoons sugar, 5 tablespoons kosher salt

2 cups cider or cane vinegar

1 1/2 cups soy sauce

1/3 cup brown sugar

1 cup water

1 tablespoon sesame oil

1 tablespoon fish sauce

5 star anise

45 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 oven to 475f/250c.
  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 roasting tray and place in over 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 oven temperature to 325f/160c.
  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 mins (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.