👥8 people
⏲️45m
🕐3h 0m
🍽️main meal
The sweet, sticky glaze on this juicy pork belly is subtly spiced with fennel, coriander and star anise.
Ingredients
- 1/2 cup sugar
- 1/2 tablespoon fennel seeds
- 1/2 tablespoon coriander seeds
- 2-star anise pods
- 2 bay leaves
- 1 cinnamon stick
- 1 garlic clove
- One, 1/2-inch piece of fresh ginger, thinly sliced
- 1/2 of a dried red chile
- 1/2 teaspoon finely grated orange zest
- 1 cup bourbon
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
Method
- Preheat the Egg to 325°F with a plate setter for indirect heat. Place the pork belly in a large roasting pan and add 1 cup of water. Cover the pan with foil and bake the pork belly for about 2 hours and 45 minutes, basting occasionally with any accumulated juices, until an instant-read thermometer inserted in the thickest part registers 120°.
- Meanwhile, in a medium saucepan, combine the sugar with 2 tablespoons of water and cook over moderately high heat, swirling the pan occasionally, until light golden caramel forms, 8 to 10 minutes.
- Remove from the heat and quickly add the fennel seeds, coriander seeds, star anise, bay leaves, cinnamon, garlic, ginger, red chile and orange zest; let sit for about 20 seconds, until fragrant.
- Carefully add the bourbon, soy sauce and honey. Return the glaze to a simmer and cook over moderate heat, stirring occasionally, until slightly thickened, about 10 minutes.
- Remove the foil and brush the pork belly with the glaze. Roast for 30 minutes longer, glazing every 10 minutes, until the top is lightly caramelized.
- Transfer the pork belly to a platter and let rest for 15 minutes. Skim the fat from the pan juices and transfer them to a bowl. Serve the pork belly with the pan juices.
