Braised Black Soybean and Pork Belly with Hsinchu Black Bean Soy Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-braised pork belly simmered in rich, aromatic black soybean soy sauce from Yunlin's black bean tradition, delivering a deeply savory and slightly sweet flavor. This chinese-inspired pork ready in about 85 minutes blends grams, cut into 1-inch cubes pork belly, black bean soy sauce, dark soy sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Cook: 70 min Serves 4 Chinese cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a heavy-bottom pot over medium heat. Add 400 grams pork belly cubes, searing them on all sides until browned, about 5 minutes.
  2. Step 2: Add 2 slices ginger and 1 whole star anise, stir for 1 minute until fragrant.
  3. Step 3: Pour in 4 tbsp black bean soy sauce, 1 tbsp dark soy sauce, 1 tbsp brown sugar, and 1 cup water. Stir to combine, then bring to a simmer.
  4. Step 4: Reduce heat to low, cover pot partially, and braise for 1 hour until pork is tender and the sauce thickens.
  5. Step 5: Add 2 stalks green onions in the last 10 minutes for freshness, then remove from heat and serve warm.

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Frequently asked questions

How long does Braised Black Soybean and Pork Belly with Hsinchu Black Bean Soy Sauce take to make?

Total time is about 85 minutes (15 min prep + 70 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Braised Black Soybean and Pork Belly with Hsinchu Black Bean Soy Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Braised Black Soybean and Pork Belly with Hsinchu Black Bean Soy Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Black Soybean and Pork Belly with Hsinchu Black Bean Soy Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Braised Black Soybean and Pork Belly with Hsinchu Black Bean Soy Sauce?

Chinese pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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