Layered 12-Spice Braised Pork Belly

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A rich, succulent pork belly slowly braised in a blend of 12 aromatic spices, creating a deeply flavorful and tender dish perfect for a special meal. This Chinese-inspired pork recipe, ready in about 140 minutes, pairs pork belly, soy sauce, dark soy sauce 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.

Ingredients

• 1.5 lbs pork belly
• 1/4 cup soy sauce
• 2 tbsp dark soy sauce
• 3 tbsp Shaoxing wine
• 2 tbsp brown sugar
• 2 cups water
• 2 whole star anise
• 1 stick (3 inches) cinnamon stick
• 1 tsp Sichuan peppercorns
• 4 whole cloves
• 1 tsp fennel seeds
• 3 whole cardamom pods
• 2 bay leaves
• 1-inch piece, sliced ginger
• 4 cloves, smashed garlic cloves
• 2, cut into 2-inch pieces scallions

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Cut 1.5 lbs pork belly into 2-inch cubes. Blanch in boiling water for 3 minutes to remove impurities, then drain and rinse with warm water.
2. Step 2: Heat a large pot over medium heat and add the blanched pork belly cubes. Sear them for 5 minutes, turning occasionally until lightly browned on all sides.
3. Step 3: Add 1/4 cup soy sauce, 2 tbsp dark soy sauce, 3 tbsp Shaoxing wine, and 2 tbsp brown sugar to the pot. Stir to coat the pork evenly and caramelize sugar for 2 minutes until fragrant.
4. Step 4: Add 2 cups water, 2 whole star anise, 1 cinnamon stick (3 inches), 1 tsp Sichuan peppercorns, 4 whole cloves, 1 tsp fennel seeds, 3 whole cardamom pods, 2 bay leaves, 1-inch sliced ginger, 4 smashed garlic cloves, and 2 scallions cut into 2-inch pieces.
5. Step 5: Bring to a boil, then reduce heat to low, cover partially, and simmer gently for 1.5 to 2 hours until pork is tender and sauce thickens, stirring occasionally.
6. Step 6: Remove the whole spices and aromatics before serving the braised pork belly with steamed rice or buns.