Soy Braised Pork Belly
Indulge in the rich, savory goodness of Soy Braised Pork Belly, a classic Asian-style comfort dish that’s bursting with bold flavors and enticing aromas. Tender chunks of pork belly are slow-braised to perfection in a luxurious blend of soy sauce, dark soy sauce, and Shaoxing wine, infused with the warm, earthy notes of star anise and cinnamon. A touch of brown sugar adds a subtle sweetness that balances beautifully with the savory complexity of the dish. Searing the pork first ensures caramelized edges, while a slow simmer allows the flavors to deepen and meld into a velvety, mouthwatering sauce. Serve this irresistible dish over steamed rice or alongside vibrant greens for a hearty and satisfying meal. Perfect for weekend cooking or impressing dinner guests, this Soy Braised Pork Belly is a true showcase of timeless braising techniques and exquisite flavors.
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Recipe Information
Ingredients
- 1000 grams pork belly
- 150 ml soy sauce
- 50 ml dark soy sauce
- 100 ml Shaoxing wine
- 500 ml water
- 50 grams brown sugar
- 25 grams ginger
- 4 stalks green onions
- 6 cloves garlic
- 2 pieces star anise
- 1 piece cinnamon stick
- 2 tablespoons vegetable oil
- 1 teaspoon salt
Instructions
Cut the pork belly into 5 cm (2-inch) chunks, ensuring the pieces have consistent size for even cooking.
Slice the ginger into thin coins, smash the garlic cloves, and trim the green onions into 2-inch pieces.
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Sear the pork belly pieces on all sides until they are golden brown. Remove and set aside.
In the same pot, sauté the ginger, garlic, and green onions for 1-2 minutes until fragrant.
Deglaze the pot with the Shaoxing wine, scraping up any browned bits from the bottom.
Add the soy sauce, dark soy sauce, brown sugar, water, star anise, cinnamon stick, and salt to the pot. Stir to combine.
Return the pork belly to the pot, ensuring the pieces are mostly submerged in the liquid.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 90 minutes, stirring occasionally.
Uncover the pot and simmer for another 20-30 minutes, allowing the sauce to reduce and thicken.
When the pork belly is tender and the sauce has reached your desired consistency, remove from heat and serve hot over steamed rice or alongside blanched greens.
Nutrition Facts
Calories |
5882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 558.7 g | 716% | |
| Saturated Fat | 196.9 g | 985% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 11948 mg | 519% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 51.3 g | ||
| Protein | 116.5 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2570 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
