Braised Pork Belly

This braised pork belly is the kind of dish that stops you after you take your first bite. It’s rich, tender, and is covered in that addicting sauce that not only tastes good on the pork belly, but also the rice you eat it on. Whether it’s your dinner party centerpiece or just a simple weekend dinner, this one is always amazing!

Watch me make Braised Pork Belly

Prep Time10

Cook Time2 15

Total Time2 25

Course: Comfort Food, Dinner, Dinner Party

Cuisine: Asian, Chinese, Taiwan, Taiwanese

Keyword: Asian Pork Belly, Asian Thanksgiving, Braised Pork Belly, Braised Pork Belly Recipe, Braised Pork Recipe, Chinese Braised Pork, Chinese Style Pork Belly, Easy Pork Belly Recipe, Pork Belly Recipe, Pork Belly with Rice, Simple Pork Belly, Soy Braised Pork Belly, Tender Pork Belly, Thanksgiving Food

Servings: servings

Equipment

Ingredients

Braised Pork Belly

1 lb thick-cut pork belly cut into 1-inch pieces
2 tbsp sugar rock or granulated
1 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp shaoxing wine
1 cup water

Optional Garnishes

Scallions

Instructions

Cut your pork belly into 1-inch pieces. Place them in a pot of boiling water and blanch for 2 minutes. Remove and set aside.
In a pan, heat a bit of oil and add sugar. Stir until the sugar melts and turns a deep caramel color.
Add the pork belly to the caramelized sugar and sear on all sides for a few minutes until lightly browned and coated.
Pour in dark soy sauce, light soy sauce, shaoxing wine, and water. Stir, then cover and simmer for 2 hours, stirring every 15–20 minutes to ensure even cooking.
After 2 hours, remove the lid, turn the heat to high, and cook until the sauce thickens.
Serve the pork belly over a fresh bowl of rice and optionally garnish with scallions.

Nutrition

Serving: 1 serving | Calories: 490kcal | Carbohydrates: 10g | Protein: 14g | Fat: 45g