Braised Pork Belly: Slow-Cooked, Deeply Flavored Comfort

There’s something magical about a slow braise, and this Braised Pork Belly recipe is proof. The fat renders down until the meat is melt-in-your-mouth tender, while the spices, star anise, bay leaf, and cinnamon, create a rich, glossy sauce that clings to every bite. It tastes like something straight from a Chinese restaurant, yet it’s surprisingly simple to make at home with just a little patience.

Sticky, Savory, and Worth the Simmer

What makes this dish unforgettable is the caramelized sugar base. Melting rock sugar until golden gives the sauce a deep, slightly smoky sweetness that perfectly balances with the soy sauces and warm spices. Served over fluffy white rice, every bite is pure comfort as the sauce soaks into the grains, creating an irresistible last spoonful.

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Ingredients for Braised Pork Belly

Main Ingredients:

• 1 lb pork belly, cut into 1-inch chunks
• 1 inch piece of ginger, thinly sliced
• 3 scallions, white and green parts separated
• 2 tablespoons shaoxing wine
• 2 tablespoons rock sugar (or granulated sugar)
• 1 star anise
• 2 dried chili peppers
• 1 bay leaf
• 1/2 cinnamon stick (or 1/4 teaspoon cinnamon powder)
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 1/2 cups water
• Extra scallions (optional)

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How to Make Braised Pork Belly

Slice ginger thinly and separate white and green parts of scallions and combine pork belly, scallion whites, ginger, water, and half the shaoxing wine in a pot. Blanch for 5–6 minutes, then remove and rinse pork under cold water.

In a clean pan, melt rock sugar until caramelized.

Add pork belly and cook for 5 minutes to caramelize the sides.

Add star anise, chili peppers, bay leaf, cinnamon, ginger, scallion greens, remaining shaoxing wine, soy sauces, and water. Bring to a boil.

Cover and simmer for 1 1/2 hours, stirring every 20 minutes.

Remove aromatics, turn heat to high, and reduce sauce until thickened.

Serve over rice and garnish with scallions.

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Tips and Variations

Use pork belly with an even meat-to-fat ratio for the best texture. If you want a deeper color and flavor, add an extra splash of dark soy sauce during the braise. For a spicy kick, toss in more dried chilies or add a spoonful of chili oil before serving.

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Why I Always Come Back to This Braised Pork Belly

This recipe is a staple in my kitchen because it’s both rich and balanced, with every step adding depth. The blanching removes impurities, the caramelization creates complexity, and the long braise develops a sauce you could eat with a spoon. It’s just as good for a cozy night in as it is for impressing guests, and it keeps beautifully, actually tasting even better the next day.

How to Serve Braised Pork Belly

Best enjoyed hot over steamed white rice, with extra sauce spooned over. It pairs beautifully with stir-fried greens, pickled vegetables, or a fried egg on the side.

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Frequently Asked Questions

Can I use another cut of pork?

Yes, pork shoulder works well, though it won’t be as rich as pork belly.

Do I need rock sugar?

Rock sugar gives the best glossy finish, but regular granulated sugar works fine and caramelizes the same!

How do I store leftovers?

Keep in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.

Can I make this in advance?

Absolutely! This dish tastes even better the next day as the flavors deepen.

More Recipes to Try

• Try my Three Cup Chicken for another Taiwanese classic

• Make my Egg Fried Rice if you’re looking for a delicious side with this pork belly.

• For a lighter option, my Soy Garlic Butter Steak is perfect!