Asian Braised Pork Belly Recipe
Tender Braised Pork Belly simmered in soy sauce and warm spices until melt-in-your-mouth soft—my grandma’s signature Lunar New Year celebration dish.
Ingredients
- 1.5-2 lb pork belly, cut into 1.5-inch chunks
- 2 tbsp neutral oil, I used avocado oil
- 2 tbsp rock sugar
- 4 cloves garlic, peeled and gently smashed
- 5-6 slices ginger
- 3 scallions, chopped into 3 sections
- 3 star anise
- 1 cinnamon stick, or 1 tsp cinnamon powder
- 3-4 dried chilies
- ¼ cup Taiwanese cooking wine, (Michiu)
- ½ cup light soy sauce
- ¼ cup dark soy sauce
- 2 ½ cups water
Instructions
- Heat 1 tbsp of cooking oil in a large pot or wok over medium-high heat. Arrange pork belly pieces in a single layer and sear until lightly browned on all sides. Remove and set aside.
- In the same pan, add 2 tbsp of neutral oil and rock sugar. Cook until melted and bubbling. Let it caramelize into a deep amber color — this builds the signature glossy finish.
- Return pork to the pan and stir to coat in caramel.
- Add garlic, ginger, scallion, star anise, cinnamon stick, and dried chilies. Stir fry for 30 seconds until fragrant.
- Add cooking wine to deglaze the pan. Then pour in light soy sauce, dark soy sauce, and water. Bring to a boil, then reduce to a gentle simmer.
- Cover with a lid and cook for 1.5–2 hours, or until the pork is fork-tender.
- Remove the lid. Increase heat to medium-high and reduce the sauce for a few minutes until thick and glossy. *Depending on the amount of your meat and liquid, it might take more time to reduce the sauce.
- Garnish with chopped scallions and serve with hot rice. Pour the sauce on top of the rice if desire, and enjoy!
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