Easy Red-Braised Pork Belly with Apple Salad

Start by cutting the pork belly into slices, around 2cm thick. Mix the soy sauce, rice wine, honey, ginger, garlic, star anise, cinnamon stick, and water in a large pot. Add the pork belly and bring the mixture to a boil.

Reduce the heat and simmer for about 1 hour or until the pork is tender and the sauce has reduced to a thick consistency.

While the pork is simmering, prepare the salad. In a large bowl, combine the apples, spinach leaves, red onion, and pomegranate seeds.

In a small bowl, whisk together the lime juice, olive oil, Dijon mustard, honey, and salt and pepper. Pour the dressing over the salad just before serving and mix well.

Once the pork is cooked, allow it to cool slightly before serving on top of the prepared salad.