Soy-Braised Pork Belly
Soy-Braised Pork Belly is a succulent dish cooked in a clay pot until tender, allowing its layers of fat and meat to absorb rich, savory flavors. Simmered in a flavorful blend of soy sauce, spices, and aromatics, it achieves a melt-in-your-mouth texture that’s both indulgent and satisfying. The caramelized exterior gives way to a juicy, tender interior, making each bite a perfect balance of savory and sweet. Visit Sarah's blog for more approachable recipes.
Tasty Team
Total Time
1 hr 40 min
1 hr 40 min
Prep Time
20 minutes
20 min
Cook Time
1 hr 20 min
1 hr 20 min
Total Time
1 hr 40 min
1 hr 40 min
Prep Time
20 minutes
20 min
Cook Time
1 hr 20 min
1 hr 20 min
Ingredients
for 4 servings
- 1.5 lb skin-on pork belly, diced in 1½-2-inch cubes
- 1 cup shaoxing wine
- 2 cups water, less or more as needed
- 1 shiitake mushroom, minced
- 4 slices fresh ginger, julienned
- 4 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 star anises
- 2 dried bay leaves
- 1 tablespoon rock sugar
- sliced scallion, for garnish
- rice, for serving
Preparation
- Bring a large pot of water to a boil. Add the pork belly and parboil for 10 minutes, skimming off any scum that comes to the surface—the scum contains impurities from the pork. Drain and set the pork belly aside.
- In a clay pot, or large pot, heat it up on medium-high heat. Add in the drained pork belly along with the Shaoxing wine and add enough water to almost cover the pork. You may not need the full 2 cups of water.
- Add in the minced shiitake mushroom, ginger, soy sauce, dark soy sauce, salt, pepper, star anise and bay leaves, mixing to combine.
- Cover the pot and let it braise on low heat for 1 hour, or until the pork belly is soft and tender.
- After braising, add the rock sugar and mix, allowing the sauce to reduce until desired thickness. Garnish with scallions.
- Enjoy with rice!
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