Braised pork with tangy coleslaw

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 to 3
Author Connie Veneracion


  • 400 grams pork belly (shoulder will work too)
  • 2 tablespoons cooking oil
  • 1/4 cup light soy sauce
  • 1/2 cup rice wine
  • 2 to 3 tablespoons sugar
  • 1 star anise
  • 3 whole cloves
  • 1 bay lead
  • 6 peppercorns
  • 3 cloves garlic crushed
  • a thumb-sized piece of ginger sliced
  • salt to taste


  • Heat the oil in a frying pan.
  • Add the pork and sear on all sides.
  • 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. 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. Place on a cutting board and cool for about five minutes before slicing.
  • To serve, arrange the pork slices on a plate. Spoon the coleslaw on the side.


For the cole slaw:
half a head of white cabbage, finely shredded
1 large carrot, peeled and julienned
2 to 3 tbsps. of mayonnaise
1 tbsp. of pickle relish
1 tbsp. of lemon juice
salt and pepper, to taste
Just dump everything together in a bowl and toss.