Sticky Glazed Pork Belly

Cook Time 2 hours

Servings 4-6

Ingredients

1.2kg pork belly 

2 star anise

1 tsp peppercorns 

Salt 

Glaze

¾ cup light soy sauce 

3 tbsp mirin

3 tbsp brown sugar

3 tbsp Shaoxing wine

Spring onions, to garnish

Chilli, to garnish

Rice, to serve

Method

Place the pork skin side down into a deep sauté pan. Add the star anise, peppercorns and a pinch of salt. Cover generously with water. Bring the water to a simmer. Cover and cook for 1.5-2 hours or until the meat is tender. Check occasionally if the water needs to be replenished.

Mix the glaze ingredients together and preheat the oven to 180°C.

Remove and cool on a rack for 30 minutes so it is easier to handle. Cut the pork into 2 cm thick strips and arrange in a large baking dish in a single layer. Pour glaze over and ensure it coats all sides of the pork.

Roast in the oven for 30-40 minutes basting every 10 minutes until sticky, caramelised and glossy. Serve with rice and garnish with spring onions and chilli.