Hunan-Style Braised Pork Belly with Chili and Garlic
Slow-braised pork belly infused with bold chili, garlic, and soy flavors typical of Hunan’s hearty cuisine. This chinese-inspired pork ready in about 115 minutes pairs tablespoons vegetable oil, tablespoon dried red chili flakes, garlic cloves, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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
- 500 grams pork belly, skin on, cut into 2-inch cubes
- 2 tablespoons vegetable oil
- 1 tablespoon dried red chili flakes
- 6 cloves garlic cloves, sliced
- 5 slices ginger slices
- 2 stalks scallions, white parts only, chopped
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon rock sugar or brown sugar
- 300 ml water
- to taste salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a heavy-bottomed pot over medium heat. Add 500 grams pork belly cubes and brown on all sides for 5-7 minutes until edges crisp.
- Step 2: Add 6 sliced garlic cloves, 5 ginger slices, 2 chopped scallion white parts, and 1 tablespoon dried red chili flakes; sauté for 2 minutes until fragrant.
- Step 3: Pour in 3 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons Shaoxing wine, and 1 tablespoon sugar; toss to coat the pork evenly.
- Step 4: Add 300 ml water, bring to a boil, then reduce heat to low and cover partially; simmer gently for 1.5 hours until pork is tender and the sauce thickens.
- Step 5: Season with salt to taste, stir gently to coat, and remove from heat. Serve hot with steamed rice.
Frequently asked questions
How long does Hunan-Style Braised Pork Belly with Chili and Garlic take to make?
Total time is about 115 minutes (15 min prep + 100 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 Hunan-Style Braised Pork Belly with Chili and Garlic?
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 tablespoons vegetable oil from drying out.
Can I substitute ingredients in Hunan-Style Braised Pork Belly with Chili and Garlic?
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 Hunan-Style Braised Pork Belly with Chili and Garlic 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 Hunan-Style Braised Pork Belly with Chili and Garlic?
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.
