Ginger-Spiced Demon King Pork Belly with Scallion Pancakes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Succulent pork belly braised in a fragrant ginger-spiced broth served alongside crispy scallion pancakes for a perfect balance of richness and texture. This chinese-inspired pork ready in about 160 minutes layers fresh ginger, sliced, garlic cloves, smashed, whole star anise into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 650 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. 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 pounds pork belly, skin scored, cut into 2-inch pieces
• 2 tbsp fresh ginger, sliced
• 4 cloves garlic cloves, smashed
• 3 whole star anise
• 1/3 cup soy sauce
• 3 tbsp Shaoxing wine
• 2 tbsp brown sugar
• 3 cups water
• 2 cups all-purpose flour
• 3/4 cup boiling water
• 1/2 cup scallions, finely chopped
• 2 tbsp sesame oil
• 4 tbsp vegetable oil

Instructions

1. Step 1: In a large pot, combine 2 pounds pork belly pieces, 2 tbsp sliced fresh ginger, 4 smashed garlic cloves, 3 whole star anise, 1/3 cup soy sauce, 3 tbsp Shaoxing wine, 2 tbsp brown sugar, and 3 cups water. Bring to a boil over high heat.
2. Step 2: Reduce heat to low, cover and simmer gently for 2 hours until pork is tender and flavorful.
3. Step 3: While pork simmers, prepare scallion pancake dough: place 2 cups all-purpose flour in a bowl, slowly add 3/4 cup boiling water while stirring with chopsticks until combined. When cool enough to handle, knead dough until smooth, about 5 minutes.
4. Step 4: Divide dough into 4 pieces, roll each into a thin circle, brush with 1/2 tbsp sesame oil and sprinkle with 2 tbsp chopped scallions. Roll and coil into spirals, then roll out again into 6-inch pancakes.
5. Step 5: Heat 2 tbsp vegetable oil in a skillet over medium heat. Cook each pancake for 2-3 minutes per side until golden and crisp. Repeat with remaining pancakes, adding oil as needed.
6. Step 6: Remove pork belly from broth and slice into thick pieces. Serve pork with scallion pancakes and a small bowl of braising liquid for dipping.