RESET360 with Camille McLaughlin
Soups

Pork Belly and Cabbage Soup with Star Anise

Pork belly simmered until meltingly tender in a broth of ginger, star anise, tamari, and scallion, with silky napa cabbage.

Why you'll love Pork Belly and Cabbage Soup with Star Anise

This is a deeply comforting soup: slices of pork belly simmered slowly in a broth fragrant with ginger, star anise, and tamari until meltingly tender, with napa cabbage that turns soft and sweet. The broth is rich, savory, and warming, and the cabbage soaks up every bit of it.

A quick blanch is the first step. Bringing the pork belly to a boil in plain water for 5 minutes and rinsing it removes the impurities that would cloud and muddy the broth. Then it simmers gently for an hour in the aromatic broth, which renders some of its fat and makes it tender. Skimming the fat from the top keeps the soup rich but clean-tasting.

Serve it in big bowls with a little chili oil if you like heat.

Quick overview: This Pork Belly and Cabbage Soup with Star Anise takes 15 min of hands-on time and about 1 hr 35 min in all and makes 4 servings, each about 2 cups. You'll need a pot.

Jump to recipe

Pork belly and napa cabbage soup with scallions and cilantro
Prep 15 minCook 1 hr 20 minTotal 1 hr 35 minServes 4Serving about 2 cupsYou'll need Pot

Ingredients

  • 1 1/2 lb skinless pork belly, cut into 1/2-inch slices
  • 6 cups chicken bone broth Label: chicken bones, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
  • a 2-inch piece fresh ginger, sliced
  • 2 whole star anise
  • 4 cloves garlic, smashed
  • 4 scallions, white parts whole and greens sliced, divided
  • 2 tbsp tamari Label: water, soybeans, and salt
  • 1 small head napa cabbage (about 1 1/2 lb), cut into 2-inch pieces
  • 1 tbsp unseasoned rice vinegar Label: rice vinegar and water, unseasoned (seasoned rice vinegar has sugar)
  • 1 tsp toasted sesame oil
  • 1/4 cup cilantro leaves
  • Make it from scratch: Chicken Bone Broth

Instructions

  1. Blanch the pork: Put the pork belly in a pot, cover with cold water, and bring to a boil. Boil for 5 minutes, then drain and rinse the pork under cool water. Rinse out the pot.
  2. Build the broth: Return the pork to the pot with the broth, ginger, star anise, garlic, scallion whites, and tamari. Bring to a simmer.
  3. Simmer: Cover partially and simmer gently for 1 hour, until the pork is very tender. Skim the fat from the surface as it rises.
  4. Add the cabbage: Discard the ginger, star anise, and scallion whites. Add the napa cabbage and simmer for 8 to 10 minutes, until silky and tender.
  5. Season: Stir in the rice vinegar and sesame oil and taste for salt.
  6. Serve: Ladle into bowls and finish with the scallion greens and cilantro.

Storage and leftovers

Refrigerate for up to 4 days. The fat sets on top when chilled; lift it off if you like.

Reheat gently. The soup freezes for up to 3 months, though the cabbage softens further.

Variations

  • Pork shoulder: Use pork shoulder cut into cubes, simmering 1 1/2 hours.
  • Mushrooms: Add sliced shiitake mushrooms with the cabbage.
  • Bok choy: Use baby bok choy in place of the napa cabbage.
  • Spicy: Add a spoonful of homemade chili oil to each bowl.

Notes and tips

  • Blanch first: Blanching keeps the broth clean and clear.
  • Skim the fat: Skimming keeps the soup rich but not greasy.
  • Cut the cabbage large: Large pieces turn silky without disappearing.
  • Check the tamari label: It should list water, soybeans, and salt.

Nutrition and mindful eating

  • Pork belly brings protein and rich, satisfying fat, which is why a bowl of this holds you.
  • Napa cabbage is a cruciferous vegetable with vitamin C and folate, and it turns sweet and silky as it simmers.
  • Ginger and star anise bring warmth and a fragrant aroma.
  • Bone broth adds savory depth and a nourishing base.
  • As you eat, notice the tender pork and the silky cabbage in the fragrant broth, and pay attention to how a warm, rich soup satisfies you.

Frequently asked questions

Have a question about this Pork Belly and Cabbage Soup with Star Anise? Start here, with the questions people ask most.

Why blanch the pork?

It removes impurities so the broth stays clear and clean-tasting.

Can I use skin-on pork belly?

Yes. The skin turns soft and gelatinous as it simmers.

Can I make it ahead?

Yes. Make the pork and broth ahead and add the cabbage when you reheat it.

Is it spicy?

No, it is warm and fragrant. Add chili oil for heat.

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Tags: Soups, Chinese-Inspired, Dairy-Free