There’s something absolutely magical about braised pork belly that makes it feel like you’re dining at a high-end restaurant, yet it’s surprisingly simple to make at home. This show-stopping dish features succulent, fall-apart tender pork belly with a rich, glossy glaze that will have everyone asking for your secret. The beauty of braising is that the long, slow cooking process transforms this fatty cut into pure comfort, with the meat becoming so tender it practically melts on your tongue.
I’ve been making this braised pork belly recipe for years, and it never fails to impress. Whether you’re planning a special dinner party or simply want to treat yourself to something extraordinary on a weeknight, this recipe delivers restaurant-quality results with minimal effort. The key is patience—allowing the pork belly to braise low and slow in a flavorful liquid until it reaches that perfect texture. The combination of soy sauce, ginger, garlic, and star anise creates an aromatic Asian-inspired braising liquid that infuses every bite with incredible depth of flavor.
What I love most about this recipe is its versatility. You can serve it over creamy pasta for an unexpected fusion twist, or keep it traditional with steamed rice and pickled red onions for brightness. The braising liquid reduces down into a silky glaze that clings beautifully to the meat, creating those caramelized edges that make each piece irresistible.
For the best results, I recommend using skin-on pork belly from a quality butcher. The skin crisps up during the initial sear and provides textural contrast to the tender meat below. This recipe is also incredibly forgiving—if you need to braise it longer, it only gets better. Make it ahead of time; the flavors actually improve as they meld together overnight. According to Serious Eats, low and slow braising is the gold standard for achieving that coveted tender, succulent texture.
The aromatic vegetables and spices create a braising liquid that’s almost as good as the pork itself. Many restaurants use this liquid as a sauce for other dishes, so don’t discard it! Once you master this technique, you’ll find yourself making it regularly. Pair it with sides like steamed bok choy or serve alongside fresh salads for a lighter accompaniment. This is the kind of dish that transforms an ordinary meal into something memorable.
Ingredients
- 3 pounds skin-on pork belly, cut into 2-inch cubes
- 3 tablespoons vegetable oil
- Salt and freshly ground black pepper to taste
- 1 cup low-sodium soy sauce
- 1/2 cup rice wine or mirin
- 1/4 cup hoisin sauce
- 3 tablespoons honey or brown sugar
- 6 cloves garlic, smashed
- 3 tablespoons fresh ginger, sliced into coins
- 4 star anise pods
- 2 cinnamon sticks
- 1 teaspoon Sichuan peppercorns
- 4 dried red chilies
- 2 cups chicken or vegetable broth
- 4 green onions, white and light green parts, cut into 2-inch pieces
- 2 dried bay leaves
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Toasted sesame seeds for garnish
- Fresh cilantro for garnish
Instructions
- Pat the pork belly pieces dry with paper towels. This is crucial for achieving a good sear. Season generously on all sides with salt and freshly ground black pepper.
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers. Working in batches to avoid overcrowding, sear the pork belly pieces until golden brown on all sides, about 3-4 minutes per side. Transfer to a plate and set aside.
- Pour off all but 2 tablespoons of the rendered pork fat from the pot. Add the smashed garlic cloves and sliced ginger, stirring constantly for about 1 minute until fragrant.
- Add the star anise, cinnamon sticks, Sichuan peppercorns, and dried red chilies to the pot. Toast for another 30 seconds, stirring frequently to release their aromatic oils.
- Pour in the soy sauce, rice wine, hoisin sauce, and honey, scraping up any browned bits from the bottom of the pot with a wooden spoon. This fond contains incredible flavor.
- Add the chicken broth, bay leaves, and green onion pieces to the pot. Stir well to combine all ingredients.
- Return the seared pork belly to the pot, nestling the pieces into the braising liquid. The liquid should come about three-quarters of the way up the sides of the meat. If needed, add a bit more broth.
- Bring the braising liquid to a simmer, then cover the pot with a lid. Reduce heat to low and braise for 1 hour and 45 minutes to 2 hours, until the pork is very tender and easily pierced with a fork.
- Carefully remove the pork belly pieces from the braising liquid and transfer to a serving platter. Tent loosely with foil to keep warm.
- Strain the braising liquid through a fine-mesh strainer into a saucepan, pressing on the solids to extract all the flavorful liquid. Discard the solids.
- Skim off excess fat from the surface of the braising liquid if desired, though some fat adds richness and flavor.
- Place the saucepan over medium-high heat and bring the braising liquid to a simmer. Let it reduce by about one-third, approximately 10-12 minutes, until it thickens slightly and becomes more concentrated in flavor.
- If you prefer a thicker glaze, whisk the cornstarch slurry and stir it into the simmering liquid. Cook for 1-2 minutes until it thickens to your desired consistency.
- Stir in the sesame oil and taste for seasoning, adjusting with additional soy sauce or salt as needed.
- Pour the glaze over the pork belly pieces and garnish generously with toasted sesame seeds and fresh cilantro before serving.
Pro Tips
Source quality pork belly from a trusted butcher if possible. Ask them to cut it into even-sized pieces so everything cooks uniformly. The skin adds wonderful texture and richness as it renders during cooking.
This recipe is perfect for make-ahead entertaining. In fact, the flavors deepen and meld beautifully after sitting overnight in the refrigerator. Simply reheat gently on the stovetop or in a low oven until warmed through.
The braising liquid is liquid gold. Save it and use it as a sauce for other dishes like rice bowls, noodles, or even as a base for soups. It will keep in an airtight container in the refrigerator for up to one week or frozen for up to three months.
For a lighter version, trim some of the excess fat from the pork belly pieces before searing, though this will sacrifice some of the richness that makes this dish so irresistible.
Scallions can be substituted with Chinese chives if available. Fresh ginger is non-negotiable—do not use ground ginger as it lacks the bright, fresh flavor needed for this dish.
Serve over steamed white rice, jasmine rice, or brown rice. The rice soaks up the delicious glaze beautifully. Alternatively, serve with egg noodles for an Asian-fusion approach.
Wine pairing: A full-bodied red wine like Pinot Noir or a slightly sweet white wine like Riesling complements the rich pork and aromatic braising liquid perfectly.
This recipe scales beautifully. For a larger gathering, simply increase all ingredients proportionally and extend the braising time by 15-20 minutes if using larger pieces.
For a spicier version, increase the number of dried red chilies or add fresh Thai chili peppers to the braising liquid.