Braised Chinese Five-Spice Pork Belly with Soy-Ginger Glaze
Rich pork belly slowly braised in a fragrant five-spice broth then finished with a sticky soy and ginger glaze for deep, layered flavors. This chinese-inspired pork ready in about 195 minutes pairs Chinese five-spice powder, inch piece, sliced thinly ginger, smashed garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 6, 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.
Ingredients
- 2 pounds, skin on, cut into 2-inch pieces pork belly
- 2 tsp Chinese five-spice powder
- 1 inch piece, sliced thinly ginger
- 3, smashed garlic cloves
- 1/3 cup low sodium soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp brown sugar
- 1/4 cup Shaoxing wine
- 2 cups water
- 2, chopped for garnish scallions
- 1 tsp sesame oil
Instructions
- Step 1: In a large Dutch oven or heavy pot, toss 2 pounds of 2-inch pork belly pieces with 2 teaspoons Chinese five-spice powder until evenly coated.
- Step 2: Add 1 inch thinly sliced ginger, 3 smashed garlic cloves, 1/3 cup low sodium soy sauce, 2 tablespoons dark soy sauce, 2 tablespoons brown sugar, 1/4 cup Shaoxing wine, and 2 cups water to the pot. Stir gently to combine.
- Step 3: Bring the mixture to a simmer over medium heat, then cover and reduce heat to low. Braise gently for 2.5 to 3 hours until the pork is tender and the fat is soft.
- Step 4: Remove the lid and increase heat to medium-high. Cook uncovered, stirring occasionally, for 15-20 minutes until the sauce reduces and thickens to a glossy glaze that coats the pork belly.
- Step 5: Stir in 1 teaspoon sesame oil for aroma and remove from heat.
- Step 6: Garnish with 2 chopped scallions before serving with steamed rice or steamed buns.
Frequently asked questions
How long does Braised Chinese Five-Spice Pork Belly with Soy-Ginger Glaze take to make?
Total time is about 195 minutes (15 min prep + 180 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 Chinese Five-Spice Pork Belly with Soy-Ginger Glaze?
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 chinese five-spice powder from drying out.
Can I substitute ingredients in Braised Chinese Five-Spice Pork Belly with Soy-Ginger Glaze?
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 Chinese Five-Spice Pork Belly with Soy-Ginger Glaze for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Chinese Five-Spice Pork Belly with Soy-Ginger Glaze?
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.
What others are saying
- ★★★★★
My wife's favorite dish now. Cooked it for date night and the aroma filled the whole house. The 4-hour braise was worth every minute for that melt-in-your-mouth texture.
- ★★★★★
Best pork belly recipe I've tried! The five-spice didn't overpower, and the ginger in the glaze added such a lovely depth. Leftover rice with the sauce? Chef's kiss.
- ★★★★★
Authentic restaurant-quality at home. The glaze caramelized beautifully and the pork was tender without being greasy. Made it for Chinese New Year and impressed my whole family.
