Braised Pork Belly
This cut demands patience. When treated correctly, the fat transforms from waxy to butter-soft while the liquid reduces into a dark, sticky coat.
Commit to the simmer
Do not rush the braise; if the heat is too high, the meat will toughen before the collagen breaks down.
- heavy-bottomed dutch oven
- tongs
- sharp chef's knife
- parchment paper
What goes in.
- 2 lbfresh skin-on pork belly, cut into 2-inch cubes
- 1/2 cupsoy sauce
- 1/4 cupShaoxing wine
- 3 tbspbrown sugar
- 3star anise
- 1cinnamon stick
- 4 slicesginger
- 2scallions, cut into 3-inch lengths
- 2 cupswater or chicken stock
Rendering the fat
Place the pork belly cubes fat-side down in a cold pan, then turn the heat to medium. Let the fat slowly render out until the skin is golden and crisp before adding liquids.
The method.
Sear the pork
Place pork cubes in the dutch oven, fat-side down. Cook until golden brown on all sides. Remove the pork and pour off most of the rendered fat, leaving about a tablespoon in the pot.
Aromatize
Add ginger and scallions to the pot. Cook for one minute until fragrant.
Deglaze and braise
Pour in the soy sauce, wine, sugar, and water. Add the star anise and cinnamon. Return the pork to the pot. Bring to a light boil, then reduce to the lowest possible simmer.
Cover and cook
Place a piece of parchment paper directly over the liquid to keep the meat submerged. Cover with the lid and cook for 2.5 to 3 hours, checking occasionally to ensure the liquid is barely moving.
Reduce the glaze
Remove the lid and increase heat slightly. Cook until the liquid thickens into a syrup that coats the back of a spoon.
Other turns to take.
Spicy Version
Add two dried whole chili peppers during the braising step for a subtle heat.
Citrus Infused
Add two strips of dried orange peel to the liquid for a bright aroma.
When it doesn't go to plan.
Use a heavy lid to keep the steam inside; if it's too light, add a layer of foil under it.
Chill the leftovers overnight; the fat will solidify, making it much easier to slice for reheating.
If the sauce reduces too quickly, add a splash of boiling water to maintain the braising level.
The ones that keep coming up.
How do I know the pork is done?
The pork is done when a fork slides into the meat with zero resistance and the fat layer looks nearly translucent.
Can I use pork belly without the skin?
You can, though the skin provides a necessary texture contrast when seared properly.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe