Braised Asian-Style Pork Belly with Star Anise and Soy Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pork belly slowly braised in a fragrant broth of soy, star anise, and ginger for a rich, umami-packed dish with melt-in-your-mouth texture. This Asian-inspired pork recipe, ready in about 140 minutes, pairs pork belly, skin scored, vegetable oil, ginger, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 120 min Serves 4 Asian cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs pork belly with skin scored, sear each side for 3-4 minutes until golden brown and crisp edges form.
  2. Step 2: Remove pork belly and set aside. In the same pot, add 1 inch sliced ginger, 4 smashed garlic cloves, and 3 star anise pods. Sauté for 2 minutes until aromatic.
  3. Step 3: Return pork belly to the pot. Add 1/2 cup soy sauce, 2 tbsp dark soy sauce, 2 tbsp brown sugar, 1/4 cup rice wine, and 2 cups water. Bring to a gentle simmer.
  4. Step 4: Cover pot partially and reduce heat to low. Simmer gently for 2 hours, turning pork every 30 minutes, until the meat is tender and the sauce thickens and coats the pork.
  5. Step 5: Remove pork belly, slice into 1/2-inch pieces, and garnish with 2 sliced green onions and 1/2 tsp black pepper before serving with steamed rice.

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