Soy-Glazed Pork Belly with Scallion Pancakes

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

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.

Tender pork belly braised in a savory-sweet soy sauce, served with crispy homemade scallion pancakes for a comforting Chinese meal. This Asian recipe, ready in about 125 minutes, layers Pork belly, boneless, Soy sauce, Rice wine into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 620 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. 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: 45 min Cook: 80 min Serves 4 Chinese cuisine 620 cal/serving

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Ingredients

1.5 lbs Pork belly, boneless
3 tbsp Soy sauce
2 tbsp Rice wine
2 tbsp Brown sugar
2 tbsp, minced Ginger, fresh
3 cloves, minced Garlic
4, thinly sliced Scallions
1 cup All-purpose flour
1/2 cup Water
3, finely chopped Scallions
1/2 tsp Salt
2 tbsp Neutral oil

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Instructions

Step 1: In a medium bowl, combine 3 tbsp soy sauce, 2 tbsp rice wine, 2 tbsp brown sugar, 2 tbsp minced fresh ginger, 3 minced garlic cloves, and 4 thinly sliced scallions. Add the 1.5 lbs boneless pork belly cubes and toss to coat evenly. Let marinate for 30 minutes at room temperature.
Step 2: Heat 1 tbsp neutral oil in a large skillet over medium-high heat. Add the marinated pork belly and cook for 5 minutes until browned on all sides. Pour in 1/2 cup water and bring to a simmer.
Step 3: Reduce heat to low, cover the skillet, and simmer for 60 minutes until the pork is tender. Uncover and cook for 10 minutes more to reduce the sauce to a glaze, stirring occasionally.
Step 4: While the pork cooks, prepare pancakes: In a bowl, mix 1 cup all-purpose flour, 1/2 tsp salt, and 1/2 cup water to form a soft dough. Knead for 2 minutes until smooth. Cover and rest for 15 minutes.
Step 5: Divide the dough into 8 pieces. Roll each into a 6-inch circle, brush with 1/2 tbsp neutral oil, and sprinkle with 3 finely chopped scallions. Roll up tightly, coil into a spiral, and flatten into a 4-inch round. Repeat for all pieces.
Step 6: Heat 1 tbsp neutral oil in a skillet over medium heat. Cook each pancake for 2 minutes per side until golden brown and crispy. Remove and set aside.