Soy-Braised Pork Belly with Star Anise and Ginger

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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.

Rich pork belly slow-braised in a soy sauce broth infused with star anise and fresh ginger, resulting in tender, flavorful meat. This Chinese recipe, ready in about 135 minutes, pairs pork belly, vegetable oil, fresh ginger 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.

Prep: 15 min Cook: 120 min Serves 4 Chinese cuisine 450 cal/serving

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Ingredients

1.5 lbs, cut into 1-inch cubes pork belly
2 tbsp vegetable oil
2-inch piece, sliced fresh ginger
4 whole garlic cloves
3 whole star anise
1/3 cup light soy sauce
2 tbsp dark soy sauce
1/4 cup Shaoxing wine
2 tbsp brown sugar
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 1.5 lbs cubed pork belly and sear for 5-6 minutes until all sides are browned and edges are slightly crispy.
Step 2: Add 2-inch sliced fresh ginger, 4 whole garlic cloves, and 3 star anise to the pot. Stir for 1 minute until fragrant.
Step 3: Pour in 1/3 cup light soy sauce, 2 tbsp dark soy sauce, 1/4 cup Shaoxing wine, and 2 tbsp brown sugar. Stir to combine.
Step 4: Add 2 cups water to cover the pork. Bring to a boil, then reduce heat to low and cover partially. Simmer gently for 1.5 to 2 hours until the pork is tender and the sauce has thickened to a glossy glaze.
Step 5: Garnish with 2 chopped scallions and serve over steamed jasmine rice or with steamed buns.