Slow-Braised Pork Belly with Five-Spice and Soy Glaze
Tender pork belly slowly braised in a fragrant five-spice and soy sauce blend, creating a rich, savory glaze perfect over steamed rice. This chinese-inspired pork ready in about 125 minutes pairs soy sauce, dark soy sauce, Shaoxing wine 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 pounds, skin on, cut into 2-inch pieces pork belly
- 1/3 cup soy sauce
- 2 tbsp dark soy sauce
- 3 tbsp Shaoxing wine
- 2 tbsp brown sugar
- 2 whole star anise
- 1 stick (3 inches) cinnamon stick
- 1 tsp five-spice powder
- 1-inch piece, sliced ginger
- 4 cloves, smashed garlic cloves
- 2 cups water
- 3, cut into 2-inch pieces scallions
- 2 tbsp vegetable oil
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a large heavy-bottom pot over medium-high heat. Add 1.5 pounds pork belly pieces skin side down and sear for 4-5 minutes until the skin is golden and crisp; flip and sear the other sides for 3 minutes. Remove pork and set aside.
- Step 2: Reduce heat to medium, add 4 smashed garlic cloves and 1-inch sliced ginger, sauté for 2 minutes until fragrant.
- Step 3: Add 1/3 cup soy sauce, 2 tablespoons dark soy sauce, 3 tablespoons Shaoxing wine, and 2 tablespoons brown sugar. Stir until sugar dissolves.
- Step 4: Return pork belly to the pot. Add 2 whole star anise, 1 cinnamon stick, 1 teaspoon five-spice powder, 3 scallions, and 2 cups water until pork is just submerged.
- Step 5: Bring to a gentle simmer, cover, and cook on low heat for 1 hour 30 minutes until pork is tender and sauce thickens, stirring occasionally.
- Step 6: Remove lid and simmer uncovered for 15 minutes to reduce sauce to a sticky glaze coating the pork. Serve hot over steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Braised Pork Belly with Five-Spice and Soy Glaze take to make?
Total time is about 125 minutes (20 min prep + 105 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 Slow-Braised Pork Belly with Five-Spice and Soy Glaze?
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 soy sauce from drying out.
Can I substitute ingredients in Slow-Braised Pork Belly with Five-Spice and Soy Glaze?
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 Slow-Braised Pork Belly with Five-Spice and Soy Glaze 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 Slow-Braised Pork Belly with Five-Spice and Soy Glaze?
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.
