Slow-Simmered Chinese Red-Braised Pork Belly

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Tender pork belly slowly simmered in a rich, savory soy and spice sauce until melt-in-your-mouth soft with a glossy finish. This chinese-inspired pork ready in about 140 minutes pairs pork belly, soy sauce, dark soy sauce 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 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 lb pork belly
• 1/4 cup soy sauce
• 2 tbsp dark soy sauce
• 3 tbsp Shaoxing wine
• 3 tbsp brown sugar
• 2-inch piece, sliced ginger
• 2 whole star anise
• 2 cups water
• 2 stalks, cut into 2-inch pieces green onions
• 2 tbsp vegetable oil

Instructions

1. Step 1: Cut 1.5 lbs pork belly into 2-inch cubes, then blanch in boiling water for 5 minutes to remove impurities. Drain and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 2-inch sliced ginger and 2 whole star anise, sauté for 2 minutes until fragrant.
3. Step 3: Add the pork belly cubes to the pot and brown edges for 5 minutes, turning occasionally.
4. Step 4: Pour in 1/4 cup soy sauce, 2 tbsp dark soy sauce, 3 tbsp Shaoxing wine, and 3 tbsp brown sugar. Stir to coat the pork evenly.
5. Step 5: Add 2 cups water and 2 stalks green onions cut into 2-inch pieces, bring to a boil, then reduce to low heat and cover. Simmer gently for 1.5 to 2 hours until pork is tender and sauce thickens to a rich glaze.