Braised Star Anise & Blueberry Pork Belly
4 servings, as part of a multi-dish meal
- 3 lbs (1 ½ kg) Fresh pork belly, cut into two pieces
- 3 tbsp (45 ml) Light soy sauce
- ¼ cup (50 ml) Dark soya sauce
- 4 cups (1 litre) Water
- 8 Green onions, cut into 3-inch (7.5 cm) lengths
- 2-inches (5 cm) Ginger, sliced
- 1 tsp (5 ml) Sea salt
- 6 Star anise, whole
- 2 Cassia or cinnamon sticks, 4 to 5 inches each
- 8 Dried red chilies, whole
- 3 oz (90 g) Sugar cane sugar or rock sugar
- ¼ cup (50 ml) Mei Kuei Lu Chiew wine, or substitute dry sherry
- 2 - 3 cups (500 - 750 ml) Fresh B.C. blueberries, rinsed and dried
- Rinse the pork belly and dry well. Remove any excess top rind. If the bellies are too long, roll in half and tie into two bundles. Heat a large heat proof casserole or Dutch oven over medium heat. When hot, add one chunk of the pork belly, and sear until golden on all sides. Remove and repeat with other piece. Drain any excess fat and discard.
- Return both pieces back into the casserole laying in one flat piece along the bottom of the dish. Add the remaining ingredients.
- Bring to a boil. Lower heat to a simmer, cover with lid, slightly open, and cook for 2 to 3 hours or until tender, turning over part way through cooking.
- Remove pork and set aside warm. Remove any excessive fat from remaining liquid, then heat and bring to a boil, reducing until the sauce is syrupy. Remove the star anise, cinnamon sticks and chilies before serving.
- Slice pork belly and serve with sauce.