Ingredients

  • 1 kg throughout the pork belly
  • 6 star anise
  • 2 peeled onion slices
  • 1 teaspoon of sea salt
  • 3 tablespoons vegetable oil
  • 1 cup water

Sauce

  • 1/2 cup brown sugar
  • 1 cup chicken broth (liquid)
  • 1/3 cup red wine vinegar
  • 1/2 cinnamon stick
  • 1 juiced orange
  • 3 strips orange peel

Method

  • STEP 1 Note the skin of the pork belly with a very sharp knife.
  • STEP 2 oil Rub over pork bacon.
  • STEP 3 Rub sea salt in the pork skin and set aside for a few minutes.
  • Step 4 Preheat oven to 250C.
  • STEP 5 In a deep pan, put the onion, star anise and about 1 cup of water.
  • STEP 6 Place pork belly on a grid that fits into the pan and place over the onions and star anise mixture.
  • STEP 7 cook for 30 minutes.
  • STEP 8 Reduce the oven temperature to 150 ° C and cook slowly for 2 hours. Remove from oven. Not baste the pork during cooking.
  • STEP 9 Reserve pan juices, skim fat. Onion sets them apart to serve. Reserve star anise.
  • STEP 10 When ready to serve, bake at 160 ° C and bake for 1 hour.
  • STEP 11 During the last 10 minutes, increase the temperature to 220C and place pork near the top of the oven, so that the brown skin and chips. Do not allow to burn.
  • STEP 12 Sauce: In a small saucepan, place sugar, vinegar, reserved star anise, cinnamon and pan juices.
  • STEP 13 Cook, stirring over medium heat until the sugar has dissolved. Bring to a boil and simmer for 5 minutes or until syrupy.
  • STEP 14 Stir in chicken broth and cook for another 5 minutes or until slightly reduced.
  • STEP 15 Add the orange juice and zest, reduce heat to low and simmer gently until syrupy.
  • STEP 16 Season to taste.

Notes

Keep an eye out for the pan juices, adding water to the pan if necessary. This makes the meat juicy pork and star anise permeates in pork. Serve with grilled onions, steamed rice or a crisp salad.