Braised Hunan-Style Pork Belly with Fermented Black Beans

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

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.

A rich and savory pork belly dish slowly braised with fermented black beans, chili, and aromatic spices, delivering deep umami flavors typical of Hunan cooking. This Chinese-inspired pork recipe, ready in about 85 minutes, pairs pork belly, fermented black beans, fresh ginger 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: 70 min Serves 4 Chinese cuisine 450 cal/serving

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Ingredients

1 lb, cut into 1-inch cubes pork belly
2 tbsp, rinsed and roughly chopped fermented black beans
2-inch piece, sliced thinly fresh ginger
5 cloves, smashed garlic
4 whole dried red chili peppers
3 tbsp Shaoxing wine
3 tbsp soy sauce
1 tbsp dark soy sauce
2 tsp brown sugar
2 tbsp vegetable oil
1 cup water
2, cut into 2-inch lengths scallions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat; add 1 lb pork belly cubes and brown on all sides for about 6 minutes to render some fat and get golden edges.
Step 2: Add 2 tbsp chopped fermented black beans, 2-inch sliced ginger, 5 smashed garlic cloves, and 4 dried red chili peppers; stir-fry for 2 minutes until aromatic.
Step 3: Pour in 3 tbsp Shaoxing wine, 3 tbsp soy sauce, 1 tbsp dark soy sauce, and 2 tsp brown sugar; stir to coat the pork, then add 1 cup water to cover halfway.
Step 4: Bring to a boil, then reduce to a simmer, cover partially, and braise gently for 1 hour until pork is tender and sauce thickens.
Step 5: Stir in 2 scallions cut into 2-inch lengths during the last 5 minutes; adjust seasoning if needed and serve with steamed white rice.