Low-Heat Braised Pork Belly with Star Anise and Ginger

By AislePrompt Editorial · ·

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.

Succulent pork belly slowly braised at a low temperature with warming star anise and fresh ginger for melt-in-your-mouth tenderness. This Chinese-inspired low-carb recipe, ready in about 135 minutes, pairs pork belly, ginger, garlic cloves 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 120 min Serves 4 Chinese cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 lb pork belly pieces skin side down and sear for 5-6 minutes until the skin is golden and crispy, then turn and sear all sides for another 4 minutes.
  2. Step 2: Remove excess fat, then add 2-inch sliced ginger, 4 smashed garlic cloves, and 3 whole star anise to the pot, stirring for 1 minute until fragrant.
  3. Step 3: Pour in 1/4 cup soy sauce, 2 tbsp dark soy sauce, 2 tbsp brown sugar, and 2 cups water, stirring to dissolve sugar. Bring to a gentle boil.
  4. Step 4: Reduce heat to low, add 2 scallions cut into 2-inch lengths, cover the pot, and let simmer for 1.5 to 2 hours until pork belly is tender and the sauce thickens slightly.
  5. Step 5: Remove scallions and star anise before serving with steamed rice or greens.

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