adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Star anise caramel pork belly with crunchy nashi salad
0 Likes
Prep Time:
15 minutes
Cook Time:
125 minutes
Total Time:
140 minutes
Crisp nashi salad complements sticky caramelized pork belly perfectly.
Ingredients:
  • 90.00 gm brown sugar
  • 2 garlic cloves, peeled, quartered
  • 2 star anise
  • 3cm piece fresh ginger, halved
  • 21.00 gm soy sauce
  • 1kg piece boneless pork belly, cut into 4cm pieces
  • Sliced long red chilli, to serve
  • 2 nashi, cut into matchsticks
  • 1 large red capsicum, finely chopped
  • 1/4 small wombok, shredded
  • 1 green onion, finely chopped, plus extra sliced onion to serve
  • 62.50 ml flaked almonds, toasted
  • 40.00 ml cider vinegar
  • 2 tsp sesame oil
  • 100g packet fried noodles
Instructions:
  • In a large saucepan over medium heat, mix sugar, garlic, star anise, ginger, soy sauce, and ½ cup of water. Stir and cook for 5 minutes until the sugar dissolves. Bring to a boil, then add pork, ensuring it's coated well. Cover, reduce heat to low, and simmer for 1 hour, turning pork halfway through.
  • Uncover and simmer the pork, turning occasionally, for another hour or until tender and the sauce thickens and caramelizes beautifully.
  • Right before serving, prepare the Crunchy Nashi Salad by combining nashi, capsicum, wombok, onion, and almonds in a large bowl. Mix well. In a separate container, whisk together vinegar and oil. Season with salt and pepper. Pour the dressing over the salad and mix thoroughly. Add noodles and combine. Sprinkle the pork with chili and extra onion. Serve alongside the Nashi salad.

Similar Recipes