View all posts

Braised Kurobuta Pork Belly with Soy & Star Anise


Jess Pryles' Braised Kurobuta Pork Belly with Soy & Star Anise

Snake River Farms Kurobuta Pork Belly pairs beautifully with Asian spices and flavors. Here's a savory recipe from Jess Pryles, co-founder of the Australasian Barbecue Alliance and passionate carnivore.

Jess Pryles' Braised Kurobuta Pork Belly with Soy & Star Anise

A buddy of mine once made incredible smoked sausage using pork belly. He then took it out to East Texas for an event but was met with skeptical, hesitant looks. I guess if you’re not a foodie then the word “belly” isn’t the most pleasant description, so here’s all you ever need to know about pork belly: it’s bacon.The star anise and Asian flavors in this recipe make it a real winner. You’ll need to start this recipe 24 hours in advance, so be prepared.


For this recipe, I used Snake River Farms Kurobuta pork – a breed considered to be the Rolls Royce of pigs.


1 x 2-3 lb Snake River Farms Kurobuta pork belly
Dry brine: 4 tablespoons sugar, 5 tablespoons kosher salt
2 cups cider or cane vinegar
1 1/2 cups soy sauce
1/3 cup brown sugar
1 cup water
1 tablespoon sesame oil
1 tablespoon fish sauce
5 star anise
4-5 garlic cloves
1 small knob of ginger, sliced
1 serrano or medium heat chili, split open.
4 stems shallots, chopped.


1. 24 hours prior to cooking, take the belly and rub generously with the dry brine mix. Place fat side down on a baking tray lined with
several pieces of paper towel, and put in the fridge overnight, uncovered.

2. Preheat oven to 475f/250c.

3. Remove belly from fridge and scrape off any remaining brine. Pat the fat dry with a paper towel. Place the belly fat side up in
roasting tray and place in over for 30 minutes.

4. Combine vinegar, sugar, oil, water, soy and fish sauce.

5. After the belly has been cooking for 30 minutes, reduce the oven temperature to 325f/160c.

6. Pour the liquid mixture into the base of the pan so it covers the meat but does not reach the fat, taking care not to get any liquid on the top of the belly. Gently add in the chili, garlic cloves, ginger and star anise.

7. Bake for a further 2-2 1/2 hours until tender. For an optional finish, turn the broiler on and blast the fat for 5-10 mins (being careful not to let it burn).

8. To serve, reduce some of the pan liquid in a small saucepan, and pour into a serving bowl. Place a piece of sliced belly in the bowl and garnish with chopped shallot. Serve with rice and Asian greens.


Read Jess' full recipe and blog post here:


Jess Pryles is a full fledged Hardcore Carnivore. She’s a cook, writer, and TV personality specializing in red meat, with penchant for grilling and bourbon. She's also a respected authority on Texas & competition style barbecue. Born in Australia, she now resides in Austin, Texas.

Our story

Snake River Farms is celebrated world-wide by chefs and connoisseurs. Our family-owned business is focused on creating the most delicious beef and Kurobuta pork available.

More About Us

Leave a comment

All fields are required. We will never publish your email address.