Osmanthus-Glazed Crispy Pork Belly with Black Vinegar Reduction

Instructions

1. 1

   Score the skin of the pork belly deeply with a sharp knife, ensuring not to cut into the meat. This helps the skin render and become crispy. Pat the pork belly dry with paper towels. (0 minutes)

2. 2

   In a large pot, combine the pork belly, star anise, cinnamon stick, 1000ml of water, and 1 tablespoon of salt. Bring to a boil, then reduce heat and simmer for 60 minutes. (60 minutes)

   ~60 min
3. 3

   Remove the pork belly from the water and drain thoroughly. Place it on a wire rack skin-side up and allow it to air dry in the refrigerator for at least 2 hours, or preferably overnight, to ensure the skin is very dry. (120 minutes)

   ~120 min
4. 4

   Preheat oven to 200°C (400°F). Place the pork belly on a baking sheet lined with parchment paper, skin-side up. Roast for 45 minutes, or until the skin is puffed and crispy. (45 minutes)

   ~45 min
5. 5

   While the pork belly is roasting, prepare the osmanthus glaze. In a small saucepan, combine the dried osmanthus flowers, rock sugar, and 50ml of water. Bring to a simmer and cook for 10 minutes, until the sugar has dissolved and the syrup has thickened slightly. Strain out the osmanthus flowers, reserving the syrup. (10 minutes)

   ~10 min
6. 6

   In another small saucepan, combine the honey, Chinese black vinegar, soy sauce, and Shaoxing wine. Bring to a simmer and cook for 5 minutes, stirring until slightly reduced and glossy. This is the black vinegar reduction. (5 minutes)

   ~5 min
7. 7

   Once the pork belly is crispy, remove it from the oven. Brush liberally with the osmanthus glaze. Return to the oven for another 5 minutes to allow the glaze to caramelize. (5 minutes)

   ~5 min
8. 8

   Let the glazed pork belly rest for 5 minutes before slicing. Drizzle with the black vinegar reduction before serving. (5 minutes)

   ~5 min