Hsinchu-Style Braised Pork Belly with Star Anise and Soy

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 developed and reviewed.

Slow-braised pork belly infused with star anise and soy, inspired by traditional Taiwanese flavors from Hsinchu County, yielding tender, flavorful meat with a glossy sauce. This Chinese-inspired pork recipe, ready in about 115 minutes, pairs pork belly, vegetable oil, 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: 100 min Serves 4 Chinese cuisine 450 cal/serving

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Ingredients

500g, cut into 2-inch cubes pork belly
2 tbsp vegetable oil
3 slices, about 1/8 inch thick ginger
3 cloves, crushed garlic cloves
2 whole star anise
3 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp, crushed rock sugar
2 tbsp Shaoxing wine
1 cup water
2 stalks, cut into 2-inch pieces scallions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium heat until hot. Add 500g pork belly cubes and brown each side for 3-4 minutes until golden and some fat renders.
Step 2: Add 3 slices ginger, 3 crushed garlic cloves, and 2 whole star anise to the pot; stir for 1 minute until aromatic.
Step 3: Pour in 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp crushed rock sugar, and 2 tbsp Shaoxing wine. Stir to coat the pork evenly.
Step 4: Add 1 cup water and 2 stalks scallions cut into 2-inch pieces. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until pork is tender and sauce thickens.
Step 5: Remove scallions and star anise, adjust seasoning if needed, and serve with steamed rice.