Hunan-Style Braised Pork Belly with Pickled Chilies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rich pork belly slowly braised in a savory-spicy sauce with tangy pickled chilies for a deep, layered flavor. This chinese-inspired pork ready in about 85 minutes pairs cut into 1-inch cubes pork belly, vegetable oil, chopped pickled red chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Add 1 lb cubed pork belly and brown on all sides for 5-7 minutes until the edges are caramelized.
  2. Step 2: Add 1 tbsp sliced ginger, 4 smashed garlic cloves, and 3 tbsp chopped pickled red chilies; sauté for 2 minutes until fragrant.
  3. Step 3: Stir in 3 tbsp soy sauce, 1 tbsp dark soy sauce, 2 tbsp Shaoxing wine, and 1 tbsp brown sugar; mix well to coat the pork.
  4. Step 4: Pour in 1 cup water, bring to a boil, then reduce heat to low and simmer, covered, for 1 hour until pork is tender and sauce thickens.
  5. Step 5: During the last 10 minutes, add 2 stalks of green onions and cook uncovered to allow the sauce to reduce further.
  6. Step 6: Serve hot with steamed white rice for a hearty, flavorful dish.

Frequently asked questions

How long does Hunan-Style Braised Pork Belly with Pickled Chilies take to make?

Total time is about 85 minutes (15 min prep + 70 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 Pickled Chilies?

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 vegetable oil from drying out.

Can I substitute ingredients in Hunan-Style Braised Pork Belly with Pickled Chilies?

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 Pickled Chilies 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 Pickled Chilies?

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.

Related recipes