Glazed Pork Belly

What can I say about this pork? It has a similar profile to Khai Palow and it is so flavorful and good. It is great in Coconut Pandan Rolls, Hawaiian Sweet Rolls, or dinner rolls, also great for Spring Rolls. You can slice it and put it in Ramen bowls. It is so good.  You don't have to use pork belly, this glaze can be used on tofu also. It's one of the best things I've made during sheltering in place. So very good.

Glazed Pork Belly

1 pc star anise

1/2 teaspoon peppercorn (any variety black, green, white, Sichuan)

3-4 clove pieces

1 cinnamon stick (1-2 inches)

1 clove garlic, peeled

1/2 inch piece of ginger sliced

salt

1-1.5 pounds pork belly, skin off

1 cup water

Glaze:

2 pc star anise

1/2 teaspoon peppercorn 

3-4 cloves

1 small cinnamon stick

1/2 inch piece of ginger, sliced

3 tablespoons olive oil

1/2 cup of brown sugar

Reserved cooking liquid from pork, strained well and fat separated

salt

ground pepper

1. Place all of the spices in the electric pressure cooker (I use an Instant Pot). Add the water.
2. Rub a little salt on the pork belly on all sides. Place it in the pressure cooker fat side up.
3. Cook on HIGH pressure for 10 minutes. Naturally, release the pressure for 10 minutes then remove from the pressure cooker. 
4. Strain the broth to use for the glaze. Set the pork aside and discard the spices.
5. Heat the oven to 400 degrees. Turn on your vent hood, it can get smokey.
6. Spray a baking pan with cooking spray or brush with oil.
7. Brush the glaze on all sides of the pork, reserving most to use during the glazing process.
8. Place pork belly fat side up and bake about 15-20 minutes, or until glazed, brushing with the glaze a few times.
9. Serve with remaining glaze on rice or in Coconut Pandan Rolls, Hawaiian Sweet Rolls, or dinner rolls, also great for Spring Rolls.

Make your glaze:

1. Heat the oil in a small pot.
2. Add spices and cook about a minute until fragrant.
3. Sprinkle in brown sugar and let it cook until melted and it begins to get darker and caramelize.
4.  Whisk or stir in 1/4 cup of the reserved cooking liquid a little at a time, you don't want a thin consistency. 
5. Cook until thicker like warm honey.
6. Salt and pepper to taste.
7. Drizzle over the pork.

Thanks for reading Give Peas A Chance!

Find me on

 Facebook, Twitter (@peasblog), Instagram (@peasknees)