Braised Hakka-Style Pork Belly with Soy and Star Anise

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

Rich, melt-in-your-mouth pork belly slowly braised in a fragrant soy and star anise broth, inspired by Hakka culinary traditions from Guangdong. This chinese-inspired pork ready in about 80 minutes pairs pork belly, ginger, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.0 (12 ratings) Prep: 15 min Cook: 65 min Serves 4 Chinese cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a heavy-bottom pot over medium heat. Add 1 lb pork belly cubes and brown on all sides for 5-6 minutes until golden.
  2. Step 2: Add 1 inch sliced ginger, 3 smashed garlic cloves, and 2 whole star anise to the pot; sauté for 1 minute until aromatic.
  3. Step 3: Pour in 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp Shaoxing wine, and 2 cups water. Stir in 1 tbsp rock sugar and bring to a boil.
  4. Step 4: Reduce heat to low, cover the pot, and simmer gently for 1 hour until pork is tender and sauce thickens.
  5. Step 5: Stir in 2 scallions cut into 3-inch lengths, cook uncovered for 5 more minutes, then remove from heat and serve with steamed rice.

Frequently asked questions

How long does Braised Hakka-Style Pork Belly with Soy and Star Anise take to make?

Total time is about 80 minutes (15 min prep + 65 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 Hakka-Style Pork Belly with Soy and Star Anise?

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 pork belly from drying out.

Can I substitute ingredients in Braised Hakka-Style Pork Belly with Soy and Star Anise?

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 Hakka-Style Pork Belly with Soy and Star Anise 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 Hakka-Style Pork Belly with Soy and Star Anise?

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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