Meltingly rich with a caramelized soy glaze
Braised Pork Belly
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Servings
6
6 servings
Difficulty
Medium
Cost
Moderate
$$
Braised Pork Belly
Meltingly rich with a caramelized soy glaze
★4.3(9)
Thick-cut pork belly braised in soy, ginger, and star anise until meltingly tender with a sticky caramelized coating.
15m
Prep Time
120m
Cook Time
135m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Braised pork belly is one of the most luxurious things you can make at home. The slow braise renders the fat until it becomes silky and the meat turns fork-tender, all while soaking up a deeply savory soy and star anise sauce.
This is a dish that appears on tables across East Asia in countless variations. This version keeps it simple and lets the pork shine.
We developed this Braised Pork Belly recipe to be approachable without sacrificing depth of flavor. The key to this dish is building flavor at every stage, from the initial sear to the final seasoning. Whether you are cooking for a busy weeknight or entertaining guests, this recipe delivers reliable, deeply satisfying results that punch well above its effort level.
Ingredients
- 2 lbs skin-on pork belly, cut into 1.5-inch cubes
- 1/4 cup soy sauce
- 2 tbsp dark soy sauce
- 3 tbsp brown sugar
- 4 slices fresh ginger
- 3 star anise pods
- 2 green onions, cut into 2-inch pieces
- 1 cup water
Instructions
- 1
Bring a pot of water to boil. Blanch pork belly cubes for 3 minutes. Drain and rinse under cold water to remove impurities.
- 2
Heat 1 tbsp oil in a heavy pot over medium heat. Add sugar and stir until it melts into a dark amber caramel, about 3 minutes.
- 3
Add pork belly pieces to the caramel and toss to coat. Add ginger, star anise, and green onions. Stir for 1 minute.
- 4
Add soy sauce, dark soy sauce, and water. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1.5-2 hours.
- 5
Remove the lid in the last 20 minutes and increase heat slightly to reduce the sauce until thick and glossy.
- 6
Serve over steamed rice with the reduced sauce spooned over.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Star aniseFive-spice powder
Use 1/2 tsp five-spice powder for a similar warming flavor profile.
Dark soy sauceRegular soy sauce + molasses
Add 1/2 tsp molasses to regular soy for color and sweetness.
Brown sugarRock sugar
Rock sugar is traditional and creates a clearer, smoother glaze.
Tips & Storage
Pro Tips
Do not skip blanching — it makes a huge difference in the final flavor.
Dark soy sauce adds color; regular soy adds flavor. Both are needed.
The sauce should coat the back of a spoon when properly reduced.
Pork belly tastes even better reheated the next day.
Storage
Refrigerate in sauce for up to 5 days. Freeze for up to 3 months.
Reheating
Reheat gently on the stovetop until the sauce is warm and glossy.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
Nutrition Facts
Per serving (3-4 pieces) · 6 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates8g
Fat44g
Fiber6g
Sugar0g
Sodium880mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is dark soy sauce?
- Dark soy sauce is thicker, less salty, and adds a deep mahogany color. It is different from regular soy sauce.
- Can I use pork shoulder instead?
- Pork shoulder works but lacks the layered fat-meat texture that makes pork belly special.
- Is this the same as red braised pork?
- Yes, this is a simplified version of Hong Shao Rou, a classic Chinese braised pork belly dish.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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