Spiced Pork Belly with Ginger and Cilantro Recipe

Ingredients

• 2 tbsp peanut oil
• 1 lb (450 g) boneless pork belly, sliced into 4 equal parts
• ¼ cup yellow onion, diced
• 2 garlic cloves, minced
• 2 tsp fresh ginger root, grated
• ½ tsp ground cumin
• 2 tbsp raw honey
• 2 tbsp tamari
• 1 tsp fish sauce
• 2 cups chicken broth
• 1 cinnamon stick
• 2 whole star anise
• 2 whole cloves
• 2 Thai chilies, halved
• 2 cups purple cabbage, sliced thin
• 2 medium carrots, grated
• ½ cup fresh cilantro, chopped

1. Preheat the oven to 250°F (120°C). Heat a Dutch oven or braising pan over medium heat. When hot, add peanut oil and wait for 30 seconds.
2. Place pork belly in hot oil and brown well on all sides, about 2 minutes per side. Remove from the Dutch oven. Add yellow onion, garlic, and ginger root to hot oil and cook, stirring frequently, for 2 to 3 minutes, or until fragrant.
3. Add cumin, raw honey, tamari, and fish sauce and cook for 1 minute, stirring constantly to prevent burning.
4. Pour chicken broth into the Dutch oven and stir, scraping up any browned bits from the bottom of the Dutch oven.
5. Add cinnamon stick, star anise, cloves, Thai chilies, and browned pork belly. Cover and place in the oven for 2 hours to 2 hours, 30 minutes, or until pork is tender. Remove pork from the Dutch oven and set aside.
6. Heat the Dutch oven over high heat on the stovetop to bring remaining juices to a boil. Boil for 15 to 18 minutes, or until reduced by half. Remove and discard star anise, cinnamon stick, and cloves.
7. To serve, toss purple cabbage, carrots, and cilantro together; place pork belly on top; and drizzle with pan sauce.