Pork belly is easier to prepare than you might think. Like bacon, pork belly will splatter as it sears, so use a splatter screen if you have one. Cool the braised pork belly entirely for easier slicing. If you don’t want to use the lettuce cups, serve these tasty morsels over a simple bed of rice. Sprinkle with sliced green onions.
- Prep time 25 minutes
- Total time 4 hours & 15 minutes
- Portion size 6 servings
In Dutch oven or large heavy-bottomed saucepan, sear pork over medium-high heat until light golden, about 8 minutes. Using slotted spoon, transfer pork to plate. Drain and discard fat from pan.
In same pan, stir together broth, sake, 2 tbsp of the soy sauce, 1 tbsp of the honey and the star anise. Add pork; bring to boil. Reduce heat, cover and simmer, turning once, until pork is tender, about 2 1/2 hours. Using slotted spoon, transfer pork to bowl and let cool slightly; discard liquid. Refrigerate until chilled, about 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.) Cut pork into 24 thin bite-size pieces.
While pork is chilling, cook rice according to package instructions; keep warm.
Whisk together remaining soy sauce, honey and 3 tbsp water. Spoon 1 tbsp of the soy sauce mixture over pork; toss to coat. Whisk 3 tbsp water into remaining soy sauce mixture.
In nonstick skillet, sear pork over medium-high heat, turning once, until lightly browned, about 3 minutes. Stir in remaining soy sauce mixture; cook, stirring until reduced slightly, about 1 minute.
Divide rice among lettuce leaves; top each with 2 slices of the pork. Drizzle with any remaining soy sauce mixture.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 465 mg
- Sugars 11 g
- Protein 9 g
- Calories 462
- Total fat 30 g
- Potassium 241 mg
- Cholesterol 40 mg
- Saturated fat 11 g
- Total carbohydrate 39 g
- Iron 7
- Folate 15
- Calcium 2
- Vitamin A 2
- Vitamin C 3