Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large heavy-bottomed pot, add 2 tablespoons of vegetable oil and heat over medium-high heat, then brown 750 grams of pork belly cubes on all sides for about 5-7 minutes until lightly golden.

2. 2

   Remove the browned pork belly and set aside, then reduce the heat to medium and add 3 tablespoons of brown sugar to the pot, stirring constantly for 2-3 minutes until it melts and turns into a deep amber caramel.

3. 3

   Quickly add 4 minced cloves of garlic, 2 thinly sliced shallots, and 1 knob of sliced ginger to the caramel, stirring for 1 minute until fragrant, being careful not to burn the aromatics.

4. 4

   Return the browned pork belly to the pot and toss it with the caramelized sugar and aromatics, then pour in 150 ml of fresh pomegranate juice, 4 tablespoons of fish sauce, and 250 ml of coconut water.

5. 5

   Add 3 star anise pods and 1 teaspoon of crushed black peppercorns to the braising liquid, bringing it to a simmer, then reduce the heat to low, cover the pot, and let it braise for 45 minutes to 1 hour, or until the pork is very tender.

6. 6

   Stir in 1 sliced red chili if desired during the last 10 minutes of cooking for a hint of heat, and ensure the sauce has thickened slightly; if not, remove the lid and simmer uncovered for a few extra minutes.

7. 7

   Taste and adjust seasoning if needed, then spoon the Braised Pork Belly with Pomegranate and Star Anise into serving bowls, garnishing each with 100 grams of fresh pomegranate arils and a sprig of fresh cilantro before serving immediately.