Five-Spice Braised Pork Belly with Bok Choy
Rich pork belly slowly braised in a fragrant five-spice broth until tender, served alongside tender-crisp bok choy for a comforting Chinese classic. This Chinese-inspired pork recipe, ready in about 150 minutes, pairs pork belly, Chinese five-spice powder, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.
Ingredients
- 2 lbs, skin scored pork belly
- 2 tsp Chinese five-spice powder
- 1/4 cup soy sauce
- 1/4 cup Shaoxing wine
- 2 tbsp dark soy sauce
- 2 tbsp brown sugar
- 5, smashed garlic cloves
- 6 slices ginger slices
- 3 cups water
- 4 heads, halved lengthwise baby bok choy
- 1 tbsp vegetable oil
- 2, sliced for garnish scallions
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 2 lbs pork belly with skin scored in a crosshatch pattern. Rub 2 tsp Chinese five-spice powder evenly over the pork.
- Step 2: Heat a large heavy-bottom pot over medium heat and add 1 tbsp vegetable oil. Sear pork belly skin-side down for 5 minutes until golden and crisp, then flip and sear all sides for another 5 minutes.
- Step 3: Add 5 smashed garlic cloves, 6 slices ginger, 1/4 cup soy sauce, 1/4 cup Shaoxing wine, 2 tbsp dark soy sauce, 2 tbsp brown sugar, and 3 cups water to the pot. Bring to a simmer, cover, and reduce heat to low. Braise gently for 2 hours until pork is tender.
- Step 4: During the last 5 minutes of braising, steam or sauté 4 halved baby bok choy until tender but still bright green.
- Step 5: Remove pork belly from the pot and let rest for 10 minutes before slicing.
- Step 6: Serve sliced pork belly with bok choy on the side, spooning some braising liquid over the top and garnishing with 2 sliced scallions.
Frequently asked questions
How long does Five-Spice Braised Pork Belly with Bok Choy take to make?
Total time is about 150 minutes (20 min prep + 130 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 Five-Spice Braised Pork Belly with Bok Choy?
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 Five-Spice Braised Pork Belly with Bok Choy?
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 Five-Spice Braised Pork Belly with Bok Choy 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 Five-Spice Braised Pork Belly with Bok Choy?
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.
