Low-Heat Braised Pork Belly with Ginger and Scallions
Tender pork belly slowly braised in a ginger-scallion broth until melt-in-your-mouth soft, perfect for a comforting dinner. This chinese-inspired pork ready in about 135 minutes pairs pork belly, fresh ginger, sliced, 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 lb pork belly
- 2 oz fresh ginger, sliced
- 4 stalks scallions, cut into 2-inch pieces
- 1/4 cup soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp brown sugar
- 1 1/2 cups water
- 1 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp white pepper
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a heavy-bottomed pot over medium-low heat. Add 1 lb pork belly cut into 1-inch cubes and sear for 5 minutes until the edges are lightly browned but not crisp.
- Step 2: Add 2 oz sliced fresh ginger and 4 stalks scallions cut into 2-inch pieces to the pot, sauté for 2 minutes until fragrant.
- Step 3: Pour in 1/4 cup soy sauce, 2 tbsp Shaoxing wine, and 1 1/2 cups water. Stir in 1 tbsp brown sugar, 1/2 tsp salt, and 1/4 tsp white pepper.
- Step 4: Bring the mixture to a low simmer, then cover and reduce heat to maintain a gentle simmer for 2 hours, stirring occasionally until the pork belly is tender and sauce is slightly thickened.
- Step 5: Remove from heat, discard ginger slices, and serve pork belly with scallions and sauce spooned over steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Heat Braised Pork Belly with Ginger and Scallions take to make?
Total time is about 135 minutes (15 min prep + 120 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 Low-Heat Braised Pork Belly with Ginger and Scallions?
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 pork belly from drying out.
Can I substitute ingredients in Low-Heat Braised Pork Belly with Ginger and Scallions?
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 Low-Heat Braised Pork Belly with Ginger and Scallions 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 Low-Heat Braised Pork Belly with Ginger and Scallions?
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.
