Braised Pork With Tangy Coleslaw

Serving 2 people

70 min


  • bay leaf 1 bay lead
  • cabbage half a head of white cabbage, finely shredded
  • carrot 1 large carrot, peeled and julienned
  • cooking oil 2 tbsps. of cooking oil
  • garlic 3 cloves of garlic, crushed
  • ginger a thumb-sized piece of ginger, sliced
  • lemon juice 1 tbsp. of lemon juice
  • light soy sauce 1/4 c. of light soy sauce
  • mayonnaise 2 to 3 tbsps. of mayonnaise
  • peppercorns 6 peppercorns
  • pickle relish 1 tbsp. of pickle relish
  • pork belly a slab or pork belly (shoulder will work too), about 400 grams
  • rice wine 1/2 c. of rice wine
  • salt salt, to taste
  • salt and pepper salt and pepper, to taste
  • star anise 1 star anise
  • sugar 2 to 3 tbsps. of sugar
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How to make it

  1. Heat the oil in a frying pan.
  2. Add the pork and sear on all sides.
  3. Add the rest of the ingredients except the salt. Bring to the boil, lower the heat, cover and simmer for 45 minutes to an hour or until the pork is very tender.If the liquid dries up before the pork is done, pour in water, a quarter cup at a time.Halfway through the cooking time, taste the sauce.
  4. Add salt, if needed (adding more soy sauce will make the pork too dark and you don’t want that — you want the pork to be a shade of reddish brown).When the pork is done, scoop it out of the sauce.
  5. Place on a cutting board and cool for about five minutes before slicing.While waiting for the pork to cool, make the coleslaw. Just dump everything together in a bowl and toss.To serve, arrange the pork slices on a plate. Spoon the coleslaw on the side.