Middle Kingdom Five-Spice Braised Pork Belly

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 in a fragrant five-spice and soy sauce broth, yielding tender, melt-in-your-mouth bites inspired by Central Kingdom flavors. This Middle Eastern recipe, ready in about 150 minutes, pairs pork belly, vegetable oil, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, 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: 135 min Serves 6 Chinese cuisine 520 cal/serving

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Ingredients

2 lbs, cut into 2-inch cubes pork belly
2 tbsp vegetable oil
1-inch piece, sliced ginger
4 cloves, smashed garlic cloves
2 whole star anise
1 tsp Chinese five-spice powder
3 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp brown sugar
1/4 cup Shaoxing wine
2 cups water
2 stalks, chopped for garnish scallions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Add 2 lbs pork belly cubes and sear on all sides, about 6-8 minutes, until golden brown and crispy edges develop. Remove pork and set aside.
Step 2: Lower heat to medium, add 1-inch sliced ginger, 4 smashed garlic cloves, and 2 whole star anise to the pot. Sauté for 2 minutes until fragrant.
Step 3: Stir in 1 tsp Chinese five-spice powder, then add 3 tbsp dark soy sauce, 2 tbsp light soy sauce, 2 tbsp brown sugar, and 1/4 cup Shaoxing wine. Cook for 1 minute to combine.
Step 4: Return pork belly to pot and pour in 2 cups water to cover. Bring to a boil, then reduce heat to low, cover partially, and simmer gently for 2 hours until pork is tender and sauce is thick.
Step 5: Remove lid and simmer uncovered for an additional 15 minutes to reduce sauce further.
Step 6: Garnish with 2 chopped scallion stalks before serving over steamed rice or greens.