Vinegar-Braised Pork Belly with Tamarind and Star Anise

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

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Instructions

  1. 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.
  2. Step 2: Add 5 smashed garlic cloves and 1-inch sliced ginger to the pot, stirring for 1 minute until fragrant.
  3. 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.
  4. 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.
  5. Step 5: Remove star anise pieces before serving. Serve hot over steamed rice or with steamed greens.

Frequently asked questions

How long does Vinegar-Braised Pork Belly with Tamarind and Star Anise take to make?

Total time is about 115 minutes (15 min prep + 100 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vinegar-Braised Pork Belly with Tamarind and Star Anise?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork belly from drying out.

Can I substitute ingredients in Vinegar-Braised Pork Belly with Tamarind and Star Anise?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vinegar-Braised Pork Belly with Tamarind and Star Anise for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Vinegar-Braised Pork Belly with Tamarind and Star Anise?

Asian Fusion pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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