Vinegar-Braised Pork Belly with Tamarind and Star Anise

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Slow-braised pork belly simmered in a sour-sweet tamarind and vinegar broth with aromatic star anise, resulting in tender, flavorful meat with a tangy glaze. This Asian Fusion-inspired pork recipe, ready in about 115 minutes, pairs pork belly, white vinegar, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 100 min Serves 6 Asian Fusion cuisine 450 cal/serving

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Ingredients

2 lbs, skin scored and cut into 1.5-inch cubes pork belly
1/3 cup white vinegar
2 tbsp tamarind paste
2 cups water
2 tbsp brown sugar
3 whole pieces star anise
5, smashed garlic cloves
1-inch piece, sliced ginger
1 tsp salt
2 tbsp vegetable oil

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a heavy-bottom pot over medium-high heat. Add 2 lbs cubed pork belly and sear for 5-7 minutes until all sides are golden brown and the fat renders slightly.
Step 2: Add 5 smashed garlic cloves and 1-inch sliced ginger to the pot, stirring for 1 minute until fragrant.
Step 3: Pour in 1/3 cup white vinegar, 2 tbsp tamarind paste, 2 cups water, 2 tbsp brown sugar, 3 whole star anise, and 1 tsp salt. Stir to combine and bring to a gentle simmer.
Step 4: Cover the pot partially and reduce heat to low. Simmer gently for 1 hour 30 minutes, stirring occasionally until the pork is tender and the liquid has reduced to a thick, tangy glaze.
Step 5: Remove star anise pieces before serving. Serve hot over steamed rice or with steamed greens.