Slow-Cooked Pork Belly in Burmese Five-Spice Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork belly braised slowly in a rich Burmese five-spice and tamarind sauce, yielding a melt-in-your-mouth savory-sour flavor profile. This asian-inspired pork ready in about 130 minutes blends vegetable oil, large (200 g) onion, sliced, garlic cloves, smashed into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 550 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 20 min Cook: 110 min Serves 4 Asian cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Add 800 g cubed pork belly and sear for 6-8 minutes until all sides are golden brown and crispy at the edges.
  2. Step 2: Add 1 large sliced onion, 5 smashed garlic cloves, and 2 tbsp sliced ginger to the pot. Sauté for 4-5 minutes until the onion softens and the mixture is fragrant.
  3. Step 3: Stir in 2 tsp Burmese five-spice powder, 2 tbsp tamarind paste, 3 tbsp light soy sauce, and 2 tbsp brown sugar. Cook for 2 minutes, stirring so the pork is coated in the aromatic sauce.
  4. Step 4: Pour in 2 cups water, bring to a boil, then reduce heat to low. Cover and simmer gently for 1 hour 30 minutes until the pork belly is tender and the sauce thickens.
  5. Step 5: Remove the lid and simmer uncovered for 10 more minutes to concentrate the sauce. Garnish with 2 chopped green onions and 1 tbsp toasted sesame seeds before serving.

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Frequently asked questions

How long does Slow-Cooked Pork Belly in Burmese Five-Spice Sauce take to make?

Total time is about 130 minutes (20 min prep + 110 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Pork Belly in Burmese Five-Spice Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Cooked Pork Belly in Burmese Five-Spice Sauce?

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-Cooked Pork Belly in Burmese Five-Spice Sauce 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-Cooked Pork Belly in Burmese Five-Spice Sauce?

Asian 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.

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