Easy Braised Pork Belly – A Comfort Dish That Never Fails

Some dishes don’t need an introduction. They simply speak through their aroma and deep, comforting flavors. Braised pork belly is one of those timeless recipes that always finds its way back to the dinner table.

Slowly simmered in a savory sauce, the pork belly becomes incredibly tender, with layers of melt-in-your-mouth fat and meat soaking up all the rich flavors. As it cooks, the sauce gradually thickens, turning glossy and coating each piece beautifully.

I like to keep things simple, just a few key ingredients that work together perfectly. The addition of whole garlic brings a subtle sweetness and depth, while the gentle braising allows everything to come together in one pot. No rush, no complicated steps, just patience and low heat.

By the end of cooking, the pork takes on a deep caramel hue, and the sauce becomes rich, slightly sticky, and full of umami. Spoon it over a bowl of warm rice, and you’ve got something truly satisfying.

It’s the kind of dish that tastes even better the next day, making it perfect for sharing or preparing ahead. Simple, hearty, and full of flavor. This is comfort food at its best.

Once the pork is tender, slice the pork belly into bite-sized pieces and arrange them on a bed of greens. Ladle the deep, savory sauce over the top, letting it cascade over each piece and enhance the natural richness of the meat.

Serve it warm with a bowl of steamed rice and let the rich sauce do the rest. Each bite is tender, flavorful, and deeply satisfying. This is one of those simple dishes that never gets old. It’s the kind of meal you’ll find yourself coming back to, again and again.

Full written steps, tips and exact measurements are below. Keep scrolling!!

 

INGREDIENTS

700g pork belly

2 tbsp cooking oil

1 stalk of scallion

30g sliced ginger

1 whole head of garlic

50g rock sugar

1 cinnamon stick

2 star anise

250ml Shaoxing wine

125ml light soy sauce

1 tsp dark soy sauce

Enough water to cover the pork

 

For blanching

1 thumb size sliced ginger

1 stalk spring onion

2 tbsp Chinese Shaoxing wine

Enough water to cover the pork

 

METHOD

1. Without turning on the gas stove, place the pork in a wok with water together with spring oniong, ginger slices and Shaoxing wine. Blanch for 15 minutes over high heat then remove, wash and drain.

2. Cut the pork belly into 3 big slices.

3. Heat the cooking oil in a wok over medium heat. Sauté the star anise, green onion, cinnamon stick, and sliced ginger until fragrant. Add the Shaoxing wine, sugar, and light soy sauce, then bring it to a boil. Add the pork, the whole head of garlic, and enough water to cover the meat. Let it simmer for 40 to 50 minutes at low heat, or until the pork is tender, turning it occasionally to ensure the sauce coats the pork evenly.

4. Check for doneness by inserting a chopstick into the pork. If it goes in easily, the pork is ready. At this point, turn the heat up to high and continue turning the pork, allowing it to coat evenly with the sauce. This will help reduce the sauce into a thick, luscious glaze without the need for any cornstarch slurry.

5. Remove the pork from the wok and let it cool slightly. Once it’s cool enough to handle, slice the pork belly into bite-sized pieces and arrange them on a bed of greens. Ladle the rich, savory sauce over the top, letting it cascade over each piece and enhance the natural richness of the meat.

 

Tips for Perfect Braised Pork Belly

A) Go for pork belly with a good balance of fat and lean layers. This gives you that soft, melt-in-your-mouth texture without feeling too greasy.

B) Quickly blanching the pork before braising helps remove impurities and keeps the sauce cleaner and more refined.

C) Keep the heat low and let it gently simmer. This allows the pork to become tender while absorbing all the flavors.

D) This helps the meat cook evenly and ensures every piece is well coated in the sauce.

E) Everyone’s preference is different. Feel free to balance the saltiness and sweetness by adjusting the soy sauce or sugar slightly.

F) Once you turn up the heat to reduce the sauce, stay close. The sauce can thicken quickly and you don’t want it to burn.

G) Allowing the pork to cool slightly makes it easier to slice neatly without falling apart.