Follow these steps for perfect results
lean pork belly
trimmed with bones removed
fresh coriander
fresh
fresh chili pepper
finely chopped
star anise
whole
cloves
whole
cinnamon stick
whole
hoisin sauce
lime
zest of
brown sugar
Place the pork belly in a flat ovenproof dish and cover with hot water. Season with salt and pepper.
Bring to a boil on the BBQ or stove.
Add coriander, chili pepper, star anise, cloves, cinnamon stick, hoisin sauce, lime zest, and brown sugar.
Mix thoroughly and continue to poach for 30 minutes.
Remove pork belly from the liquid and allow to cool slightly.
Place the poaching liquid in a pan and reduce quickly until a sticky glaze forms.
BBQ or grill the pork belly slowly until cooked and golden brown.
Start basting the belly with the sticky glaze near the end of cooking to finish it off.
Expert advice for the best results
For a more intense smoky flavor, use wood chips during grilling.
Ensure the pork belly is cooked through before basting with the glaze to prevent burning.
Everything you need to know before you start
20 minutes
Pork belly can be poached ahead of time.
Slice the pork belly and arrange on a platter. Drizzle with remaining glaze and garnish with fresh coriander.
Serve with steamed rice or noodles.
Pairs well with pickled vegetables.
Pairs well with the sweetness and spice.
Discover the story behind this recipe
Pork belly is a popular ingredient in many Asian cuisines.
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