Braised Pork Belly

Ingredients

• 680 g (1½ lb)boneless pork belly, with skin
• 30 ml (2 tbsp)high-heat oil, such as avocado oil or another neutral oil
• 4 thick slices (about a 5 cm/2-inch piece)fresh ginger, unpeeled
• 3green onions, white parts only; chop the green parts for garnish
• 30 ml (2 tbsp)Shaoxing wine
• 360 ml (1½ cups)low-sodium chicken stock
• 5 ml (1 tsp)dark soy sauce
• 15 ml (1 tbsp)honey
• 1star anise
• A pinchground cinnamon
• 5 ml (1 tsp)fine sea salt

Instructions

1. 1

   Cut the pork

   Cut the pork belly into chunks about 2.5 cm (1 inch) across.

2. 2

   Sizzle the aromatics

   Heat the oil in a large, heavy-based pan over medium-high heat until nearly smoking. Add the ginger and green onion whites, and cook, stirring, until fragrant. Add the pork and cook, stirring, for 2 minutes, then drizzle in the Shaoxing wine.

3. 3

   Braise the pork

   Add the chicken stock, soy sauce, honey, star anise, cinnamon and salt; stir to combine and bring to the boil. Once boiling, turn the heat to low, cover and simmer for at least 1½ hours and up to 3 hours. Stir occasionally, making sure the liquid does not boil dry; add more stock or water if needed.

4. 4

   Finish the sauce

   Remove and discard the star anise, ginger and green onion whites. Taste and adjust the seasoning if needed. To thicken any remaining liquid, remove the lid, raise the heat to medium-high and cook, stirring, until the sauce thickens and coats the pork. Serve garnished with the chopped green onion.

What is braised pork belly?

Pork belly is a rich cut from the underside of the pig, prized for its layers of meat and fat. Braising—cooking it gently in a covered pan with liquid—helps make the meat tender while the cooking liquid becomes a savoury sauce.

This version is adapted from Fuchsia Dunlop’s Chinese home-cooking repertoire. Ginger, green onion, Shaoxing wine and star anise bring fragrance, while a little honey and dark soy sauce round out the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 659 calories, 12g protein, 5g carbs, 65g fat.

Pork belly provides most of the fat and protein, while the small amounts of honey and stock contribute some carbohydrate. Serve a moderate portion with rice and a generous helping of vegetables to balance the richness and add a more substantial source of carbohydrate.

The key ingredients

Pork belly: Choose a piece with the skin on, as specified, and cut it into evenly sized chunks so they cook at a similar rate.

Aromatics: Unpeeled ginger and the white parts of the green onions flavour the cooking oil and braising liquid. The chopped green tops are kept aside to add freshness at serving.

Seasoning: Shaoxing wine, dark soy sauce, honey, star anise and a pinch of cinnamon create a balanced, fragrant braising liquid without a long list of spices.

Why start with hot oil?

The method heats the oil until it is nearly smoking before adding the ginger and green onion whites. They need only cook until fragrant; keep them moving so they flavour the oil without burning.

The pork then cooks briefly with the aromatics before the wine and stock go in. This short initial fry gives the ingredients a chance to mingle before the slow braise.

Keep the braise gentle

Once the pan reaches a boil, lower the heat and cover it. The liquid should simmer gently rather than boil hard, which helps the pork become tender without rapidly reducing the sauce.

Check the pan from time to time and stir occasionally. If the liquid is getting low before the pork is tender, add more stock or water, as the method directs.

How to judge doneness

The recipe gives a broad simmering window of 1½ to 3 hours. Check the pork as it cooks: it should be tender when pierced, with the pieces holding together well enough to serve.

After removing the whole aromatics, taste the sauce and adjust the seasoning if needed. If liquid remains and you want a thicker coating, simmer uncovered over medium-high heat, stirring until the sauce clings to the pork.

Serving ideas

Serve the pork hot with the chopped green onion scattered over the top. Plain rice makes a useful base for the rich sauce, while steamed greens or another simply cooked vegetable can bring freshness to the plate.

Because the pork belly is rich, modest portions alongside rice and vegetables make for a balanced meal. Spoon over enough sauce to flavour the rice without overwhelming it.

Recipe notes & tips

• Cut the pork into similarly sized chunks so they braise at a more even pace.
• Keep the heat low after bringing the liquid to the boil, and check that the pan is not drying out.
• Stir occasionally during the long simmer, taking care not to break up the tender pork.
• Remove the ginger, green onion whites and star anise before serving.
• Reduce the sauce uncovered only after the pork is tender, and stir as it thickens.

Variations

• Use water: Replace the chicken stock with water for a simpler braising liquid.
• Adjust the sweetness: Use a little less honey for a less sweet sauce.
• Add ginger: Include an extra slice if you want a more pronounced ginger aroma.
• Serve with rice: Spoon the pork and sauce over plain rice for a simple meal.
• Add greens: Pair with steamed greens for a fresh contrast to the rich pork.

Common mistakes to avoid

• Boiling hard: A vigorous boil can reduce the liquid too quickly; lower the heat after bringing it to the boil.
• Letting the pan dry: Check the liquid occasionally and add more stock or water if needed.
• Burning the aromatics: Stir the ginger and green onion whites and cook only until fragrant.
• Skipping the final taste: Check the seasoning after removing the whole aromatics and adjust if needed.
• Reducing too early: Thicken the sauce after the pork is tender so it does not dry out during the braise.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3–4 days. Reheat gently in a covered pan with a splash of water or stock, until piping hot throughout.

Frequently asked questions