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Spiced Pork Belly With Ginger And Cilantro

Ingredients:

Peanut Oil

2 Tablespoons

Boneless Pork Belly Sliced into 4 equal parts

1 Pounds

Yellow Onion Diced

1/4 Cups

Garlic Cloves Minced

Fresh Ginger Root Grated

2 Teaspoons

Ground Cumin

1/2 Teaspoons

Raw Honey

2 Teaspoons

Tamari

2 Teaspoons

Fish Sauce

1 Tablespoons

Chicken Broth

2 Cups

Cinnamon Stick

Whole Star Anise

Whole Cloves

Thai Chilies Halved

Purple Cabbage Sliced Thin

2 Cups

Medium Carrots Grated

Fresh Cilantro Chopped

1/2 Cups

Preparation mode:

1. Preheat the oven to 250F(120C). 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, scrapping 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, 30 minutes, or until pork is tender. Remove pork from the Dutch oven and set aside.

6. Heat the dutch oven 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.