Braised Pork Belly


800g free range pork belly, (cut into 3-4 cm thick pieces)
4-5 slices of ginger
1 tablespoon of sugar
2 star anise
½ cup Sherry vinegar or Chinese cooking wine
3 tbsp organic Tamari soy sauce
½ tbsp dark soy sauce (for colouring, optional)


  1. Parboiling – Boil water in a saucepan. Put pork into saucepan and boil for 5 minutes. Discard the hot water and wash off the gunk of pork with cold water.
  2. Braising – Place pork belly, soy sauce, dark soy sauce, sherry vinegar, ginger, sugar, and star anise in the saucepan. Barely cover the meat with water. Lower heat to simmer, cover with a lid, and continue braising for about 60 minutes.
  3. Caramelizing – Turn to high heat, take the cover off and let liquid evaporate and thicken. Turn and mix the pork to make sure the meat is covered evenly. You should end up with a thick, glistening sauce that covers the tender pork belly.