Meltingly rich with a caramelized soy glaze

Braised Pork Belly

Name: Braised Pork Belly
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: Chinese
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

2h 15mMedium

Prep Time

15 min

Cook Time

2 hr

Total Time

2 hr 15 min

Servings

6 servings

Difficulty

Medium

Cost

Moderate

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Braised Pork Belly

Meltingly rich with a caramelized soy glaze

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

Servings

Medium

Difficulty

Moderate $$

Cost

Chinese Cuisine Main Course Gluten-Free Dairy-Free

Sarah Chen

September 22, 2021(Updated April 13, 2026)

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.

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.

DepthPantry

Test Kitchen Pick

Soy Sauce

Helpful Pantry Staple

Why the soy sauce matters

This is doing more than adding salt. The right soy sauce gives the recipe a rounder, more savory base than a thin generic bottle.

This pantry choice affects depth more than most seasonings here.

Builds savory backbone quickly
Useful across stir-fries, marinades, and dipping sauces

A better soy sauce is one of the easiest pantry upgrades for Asian cooking.

Shop soy sauce for this recipe

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.

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

More Chinese Recipes More Main Course Gluten-Free Recipes Dairy-Free Recipes Stovetop Recipes

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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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.

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.

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.

Braised Pork Belly

Braised Pork Belly

Braised Pork Belly

Ingredients

Instructions