Pork belly with cinnamon star anise five-spice

Slow-roasted or braised pork belly with Chinese five-spice: star anise, cinnamon, cloves, Sichuan pepper, and fennel seed, produces one of the most aromatic and fat-rich preparations in the calculator. The belly fat renders into the flesh over long cooking, the five-spice creates a warm, deep, anise-led aromatic profile, and the result is simultaneously unctuous, sweet, and powerfully spiced. The wine needs to match the aromatic intensity, cut the extraordinary fat load, and avoid amplifying any bitterness from the spice.