Place the pork belly in a saucepan and cover with cold water. Bring to a boil over medium-high heat and boil for 3 minutes. Drain the pork and rinse with warm water. Pat pork dry with paper towels and set aside. (see notes below)
Add the oil and honey to a wok or large non-stick pan over medium-high heat and tilt the pan several times to evenly coat. Add the pork and toss to coat in the honey and oil. Stir fry the pork until browned on all sides.
Add the sherry, soy sauce, garlic, ginger, red pepper flakes, star anise, and the 2 cups of water to the pan. Bring to a boil.
Reduce heat to low. Cover the pan and simmer for 1 hour.
Remove the lid and turn the heat up to medium. Cook, stirring often, until most of the liquid has evaporated, about 15 minutes.
Transfer the pork to a serving bowl. Garnish with green onion and serve with rice.
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