Red-Braised Pork Belly with Star Anise over Jasmine Rice

Tender pork belly red-braised with rock sugar, soy, and star anise rests over fragrant jasmine rice. It echoes the oil-smoke night markets of Lantern Steam Over Bianliang, when lanterns bloomed after the evening drums.

Serves 4

Estimate for one serving

• 450 cal
• 8g protein
• 25g carbs
• 5.2g fat
• 1g fiber

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Ingredients

• 2 pounds cut into 1.5-inch cubes pork belly
• 1/2 cup soy sauce
• 1/4 cup rice wine
• 3 tablespoons rock sugar
• 6 slices fresh ginger
• 4 scallions
• 3 pods star anise
• 1 cinnamon stick
• 2 cups jasmine rice
• 4 cups water

Instructions

1. 1Bring a large pot of water to boil, add pork belly cubes and blanch 5 minutes then drain and rinse.
2. 2In a heavy pot combine blanched pork, soy sauce, rice wine, rock sugar, ginger slices, scallions, star anise and cinnamon stick. Add water to just cover the meat.
3. 3Bring to a boil then reduce to lowest simmer, cover and cook 90 minutes until pork is very tender, stirring occasionally and skimming fat.
4. 4Meanwhile cook jasmine rice in water using your preferred method.
5. 5When pork is ready remove lid and increase heat to reduce sauce until glossy and coats the meat. Serve red-braised pork over rice with plenty of sauce.