Braised Black Wind Mountain Pork Belly with Star Anise and Ginger

By · Reviewed by AislePrompt Editorial · ·

A deeply savory Chinese pork belly dish inspired by the mystical Black Wind Mountain, braised slowly with fragrant star anise and fresh ginger for tender, flavorful meat. This chinese-inspired pork ready in about 90 minutes pairs grams pork belly, grams, sliced ginger, star anise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 15 min Cook: 75 min Serves 4 Chinese cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Cut 500 grams pork belly into 2-inch cubes. Pat dry.
  2. Step 2: Heat 2 tbsp oil in a heavy-bottomed pot over medium-high heat. Add pork belly cubes and sear for 4-5 minutes until all sides are golden and edges caramelize.
  3. Step 3: Add 30 grams sliced ginger, 3 star anise, and 2 stalks green onions cut into 3-inch pieces. Stir-fry for 1 minute until fragrant.
  4. Step 4: Pour in 60 ml soy sauce, 15 ml dark soy sauce, 30 ml Shaoxing wine, and 20 grams rock sugar. Stir to coat the pork.
  5. Step 5: Add 500 ml water, bring to a boil, then reduce heat to low. Cover and simmer gently for 1 hour 15 minutes until pork is tender and sauce thickens.
  6. Step 6: Remove star anise and green onions before serving with steamed rice.

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Frequently asked questions

How long does Braised Black Wind Mountain Pork Belly with Star Anise and Ginger take to make?

Total time is about 90 minutes (15 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Black Wind Mountain Pork Belly with Star Anise and Ginger?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grams pork belly from drying out.

Can I substitute ingredients in Braised Black Wind Mountain Pork Belly with Star Anise and Ginger?

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 Wind Mountain Pork Belly with Star Anise and Ginger 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 Wind Mountain Pork Belly with Star Anise and Ginger?

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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