Braised Pork Anise

Braised Pork Anise
It’s been a while since I first cooked this dish and have since cooked it a few more times. It’s fast becoming a regular dish in our kitchen, thanks to Thess at Eet Smakelijk who shared the recipe.

I followed Thess’ recipe to the letter and is reprinted below for the record.

1 kilo pork belly chunk, most of the fat removed (I used 2 pounds Boston Pork Butt)
a thumb sized fresh ginger
2 tb oil
2 c water
3 tbsp dark soy sauce
1/2 cup light soy sauce
2 cloves star anise
1 tb sugar (I used brown sugar)
1 ts salt (optional, dark soy sauce is salty enough)
2 tb sherry


Slice pork thinly. Slice OR crush ginger root, it’s up to you. I crushed mine. Heat oil in a pan (medium heat.) Toss in pork until they turn light brown. Add ginger, water, soy sauces, star anise, sugar (and salt) toss then let simmer (covered) for about 1/2 hour, occasionally stirring. Add sherry and simmer in low heat for about 10 minutes. The last 5 minutes of cooking, uncover the pan while continue stirring to prevent the sugar from darkening or burning the meat.

Remove the star anise before serving. Great with steamed rice!

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About Jeanette Moore (JMom)

I am a terrible housekeeper but I do love to cook so it all evens out in the end. I like to try new recipes that I think my family will like. However, I am not one to follow all recipes to the letter. I tend to tweak and change the recipes based on what I have on hand and how I am feeling at the time. Feel free to share your versions, I just might try it out next time I make the dish again.

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