Braised Pork Belly & Pumpkin

4 Oct


2 lbs of Pork Belly
1/2 of Sugar Pumpkin (sliced and diced)
1/3 cup soy sauce
3/4 cup of water
3 tablespoons of sugar
2 tablespoon of star anise
2 cloves of garlic (sliced)


  • Season pork with sea salt and coarse ground pepper
  • Heat oil in a large heavy pot over medium-high (if belly doesn’t fit, cut in half crosswise). Cook pork skin side down, turning once, until browned all over, 5–8 minutes per side (be careful, fat will splatter). Transfer to a plate.
  • To same pan that you cooked that you seared the pork in, add sliced read onions. Cook for 4-5min or until slightly brown.
  • Add pumpkin and cook for 5min. You want to sear the pumpkin a bit, so it will be able to absorb the juices without going mushy.
  • Add garlic and cook for 2min.
  • Pour in 3/4 cup of water into your pan and stir.
  • Pour in 1/3 cup of soy sauce and stir.
  • Add in 3 tables spoons of sugar and stir.
  • Add in star anise.
  • Stir and bring to a boil.
  • Add back sear pork to your pan. Make sure you pork is emerged into the water except for the skin. No water should cover the skin or the skin won’t glaze properly.
  • Cover pot and cook for 10min, coming back every 15min to baste your meat (see video).
  • Your pork will cook a for about 1 hour. It’s very important that you baste your meat to intensify the flavors of the pork. The basting will also help with the dark rich beautiful color of the pork.
  • Take a spoon and scrape through the liquid of the pan, if you can see the bottom of the pan, your pork is done. Make sure to baste your pork one last time.
  • Remove your pork from the pan and place it on carving board.
  • Place vegetable on a plate
  • Slice pork into thin slices and place it on top of braised pumpkin
  • Pour some of the reserves sauce from the pan onto your braised pork and pumpkin
  • Add chopped cilantro for garnish and extra fresh flavor.
  • Enjoy!

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