Braised Pork Belly

Braised Pork Belly Recipe – Easy & Tender Weeknight Dinner

ByBella Skye
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Braised Pork Belly

Braised pork belly is a slow cooked dish known for its tender meat, silky layers of fat, and deeply flavoured sauce. The pork is first browned, then gently cooked in a seasoned liquid until the firm connective tissue softens and the meat becomes rich, juicy, and easy to cut with a fork. This cooking method gives pork belly a texture that is difficult to achieve with quick roasting or frying.

Easy Pork Recipes

A well prepared braised pork belly recipe has a balance of savoury, sweet, aromatic, and lightly acidic flavours. The pork itself is naturally rich, so the braising liquid needs ingredients that add depth without making the finished dish taste heavy. In this recipe, soy sauce provides savoury flavour, ginger and garlic add freshness, brown sugar creates gentle sweetness, and warm spices give the sauce a full and rounded character.

Slow Braised Pork Belly is popular because the cooking process is simple even though the final result tastes impressive. Most of the time is spent allowing the pork to cook slowly in the oven. Once the ingredients are prepared and the pork is placed in the braising liquid, there is very little active work required. The slow cooking process gradually softens the meat while allowing the sauce to develop. This recipe is inspired by the flavours commonly used in Braised Chinese Pork Belly and Asian Braised Pork Belly. It creates a glossy sauce that clings to the pork without becoming overly sweet or salty. The finished meat is soft and succulent, but the pieces still hold their shape when served.

Braised pork belly is also a useful dish for home cooks who enjoy preparing meals in advance. The flavour becomes more developed after the pork rests in the sauce, and the dish reheats well. It can be served simply with steamed rice and vegetables or presented as the centrepiece of a special dinner.

If you are searching for Braised Pork Belly Dinner Ideas, this recipe gives you many serving options. You can pair it with rice, noodles, fresh vegetables, or lightly pickled side dishes. It is also a reliable choice when you want a comforting Braised Pork Belly Dinner that can be prepared ahead of time. Learning How To Braise Pork Belly is useful because the same method can be adapted with different seasonings. Once you understand how gentle heat, cooking time, and sauce reduction work together, you can create many Tender Pork Belly Recipes using the same basic technique.

Why You’ll Love This Recipe

  • The pork becomes exceptionally tender: Pork belly contains layers of meat, fat, and connective tissue. Slow braising gives the connective tissue enough time to soften while keeping the meat moist and succulent.
  • The sauce has deep, balanced flavour: Soy sauce, ginger, garlic, spices, and brown sugar slowly combine during cooking. The sauce becomes rich and savoury without needing a large number of ingredients.
  • Most of the cooking time is hands off: After browning the pork and preparing the braising liquid, the oven handles most of the work. This makes the recipe manageable even though it cooks for several hours.
  • The pork stays juicy: Cooking the pork in a covered pot protects it from direct dry heat. The meat slowly absorbs flavour from the liquid while remaining moist.
  • The recipe can be made ahead: Braised pork belly often tastes even better after resting overnight. The meat has more time to absorb the sauce, and the chilled fat is easier to remove.
  • It works with many side dishes: Steamed rice, noodles, bok choy, cucumber salad, and lightly seasoned vegetables all pair well with the rich pork.
  • The flavour is easy to customise: You can add chilli for heat, use five spice for a stronger aromatic flavour, or adjust the sweetness to suit your taste.
  • It is suitable for family meals and special occasions: The recipe is comforting enough for a relaxed dinner but attractive enough to serve to guests.
Braised Pork Belly

Preparation and Cooking Time, Also Serving

  • Preparation time: 25 minutes
  • Browning time: 15 minutes
  • Braising time: 2 hours 30 minutes to 3 hours
  • Sauce finishing time: 15 minutes
  • Resting time: 10 minutes
  • Total time: Approximately 3 hours 30 minutes
  • Servings: 6

The cooking time may vary depending on the thickness of the pork belly and the size of the pieces. Begin checking the pork after 2 hours and 30 minutes. It should be very tender when pierced with a fork while still holding its shape.

Ingredients

  • 1.5 kg skinless pork belly, cut into large pieces about 5 cm wide
  • 1 tablespoon neutral cooking oil
  • 1 large onion, cut into thick slices
  • 6 garlic cloves, lightly crushed
  • 40 g fresh ginger, sliced into thick pieces
  • 120 ml light soy sauce
  • 30 ml dark soy sauce
  • 60 ml rice wine or dry sherry
  • 2 tablespoons brown sugar
  • 750 ml low sodium chicken stock
  • 2 whole star anise
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 2 tablespoons rice vinegar

For Finishing

  • 2 teaspoons toasted sesame oil
  • 2 spring onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon finely sliced fresh chilli, optional

Substitution Notes

  • Light soy sauce: Regular soy sauce can be used, but choose a reduced sodium version when possible. The sauce reduces during cooking, so a very salty soy sauce may become too strong.
  • Dark soy sauce: If dark soy sauce is unavailable, use an additional tablespoon of light soy sauce. The finished sauce will be lighter in colour.
  • Rice wine: Dry sherry is a suitable replacement. For an alcohol free option, use the same amount of chicken stock and add an extra teaspoon of rice vinegar near the end.
  • Brown sugar: Coconut sugar, palm sugar, or honey can be used. Add honey carefully because it may create a sweeter sauce.
  • Chicken stock: Unsalted pork stock or mild vegetable stock can be used. Avoid heavily seasoned stock because the soy sauce already adds plenty of flavour.
  • Star anise: The recipe can be prepared without it, but star anise gives Asian Braised Pork Belly its warm and distinctive aroma.
  • Rice vinegar: Apple cider vinegar can be used in the same amount, although its flavour is slightly stronger.
Braised Pork Belly

Step-by-Step Instructions

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Step 1: Prepare and Brown the Pork Belly

Remove the pork belly from the refrigerator about 20 minutes before cooking, then pat every piece completely dry with kitchen paper and cut the meat into even pieces about 5 cm wide. Heat the oil in a large heavy oven safe pot or Dutch oven over medium heat, place the pork in a single layer, and cook until several sides are deeply golden. Turn the pieces carefully so they brown evenly, working in batches if the pot is crowded. Transfer the browned pork to a plate and leave about 1 tablespoon of rendered fat in the pot, removing any large excess amount so the finished sauce does not become too greasy.

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Step 2: Cook the Aromatics and Build the Braising Liquid

Reduce the heat to medium low, add the sliced onion, and cook for about 5 minutes until softened and lightly golden. Add the garlic and ginger and cook for another 1 to 2 minutes while stirring gently. Add the star anise, cinnamon stick, bay leaves, and black peppercorns, then stir for about 30 seconds until fragrant. Pour in the rice wine or dry sherry and scrape the bottom of the pot with a wooden spoon to release the browned flavourful pieces. Add the light soy sauce, dark soy sauce, brown sugar, and chicken stock, then stir until the sugar dissolves and bring the liquid to a gentle simmer.

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Step 3: Return the Pork and Begin Braising

Place the browned pork belly back into the pot and arrange the pieces so that most of the meat is surrounded by the braising liquid without needing to be fully submerged. Bring the liquid back to a gentle simmer, cover the pot with a tight fitting lid, and place it in an oven preheated to 160°C or 140°C fan. Allow the pork to cook slowly for 1 hour and 30 minutes without removing the lid so the moisture remains inside the pot and the meat can begin to soften evenly.

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Step 4: Turn the Pork and Continue Slow Cooking

Carefully remove the pot from the oven after the first 1 hour and 30 minutes, uncover it, and turn each piece of pork using tongs so both sides spend time in the braising liquid. Check the liquid level and add 100 to 150 ml of hot chicken stock or water if it has reduced significantly. Cover the pot again, return it to the oven, and continue cooking for another 1 hour to 1 hour and 30 minutes. The pork is ready when a fork enters the thickest part with very little resistance and the meat feels tender while the pieces still remain intact.

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Step 5: Remove Excess Fat and Reduce the Sauce

Take the pot out of the oven and carefully transfer the tender pork pieces to a warm plate. Allow the braising liquid to stand for about 5 minutes so the fat rises to the surface, then remove the visible fat with a wide spoon or small ladle. Place the pot over medium heat and simmer the sauce uncovered for 10 to 15 minutes, stirring occasionally, until it reduces enough to lightly coat the back of a spoon. Add the rice vinegar and toasted sesame oil, then taste the sauce and adjust it only if necessary by adding a small amount of soy sauce for more savoury flavour or a few tablespoons of hot stock if the sauce is too concentrated.

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Step 6: Glaze the Pork in the Finished Sauce

Return the pork belly to the reduced sauce and turn each piece gently so it becomes evenly coated. Simmer the pork over low heat for 2 to 3 minutes until it is hot and glossy, taking care not to stir too forcefully because the meat will be very tender. Remove the pot from the heat and allow the pork to rest in the sauce for 10 minutes so the flavours settle and the sauce clings more effectively to the meat.

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Step 7: Garnish and Serve

Transfer the Braised Pork Belly to a warm serving dish and spoon the glossy sauce over the top, making sure each piece receives a generous coating without covering the pork completely. Sprinkle with sliced spring onions and toasted sesame seeds, then add fresh chilli if you want a little heat. Serve immediately with steamed rice, noodles, or fresh vegetables, and offer extra sauce at the table so everyone can add more according to their preference.

How to Serve

  • Serve with steamed jasmine rice: Place a small mound of warm rice in the centre of each plate and arrange one or two pieces of pork beside it. Spoon a moderate amount of sauce over the rice.
  • Add steamed green vegetables: Bok choy, Chinese broccoli, pak choi, spinach, or tender stem broccoli provide a fresh contrast to the rich pork.
  • Create a noodle bowl: Serve the pork over plain egg noodles or rice noodles and add a few spoonfuls of the braising sauce.
  • Pair with cucumber salad: Thinly sliced cucumber dressed with rice vinegar, a small amount of sugar, and salt adds a cool and crisp element.
  • Use lightly pickled vegetables: Pickled carrots, radishes, or cabbage bring acidity that balances the natural richness of the pork.
  • Present it for guests: Arrange the pork in a wide shallow serving bowl, place green vegetables around the edges, and spoon the sauce over the centre just before serving.
  • Make an elegant plated dinner: Add a neat portion of rice, one large piece of pork, and a small serving of greens to a wide plate. Finish with spring onions and sesame seeds.
Braised Pork Belly

Additional Tips

  • Choose pork belly with clear layers of meat and fat. A balanced piece produces a better texture than one made mostly of fat.
  • Keep the pork pieces large while braising. Large pieces remain moist and are less likely to fall apart.
  • Dry the pork thoroughly before browning. A dry surface develops better colour and deeper flavour.
  • Brown the pork in batches when necessary. Crowding the pot causes the pork to steam instead of brown.
  • Keep the braising liquid at a gentle simmer. Rapid boiling can make the pork cook unevenly and may cause the fat to separate heavily into the sauce.
  • Use a heavy pot with a tight fitting lid. This helps maintain steady heat and prevents the braising liquid from evaporating too quickly.
  • Do not add extra salt before reducing the sauce. Soy sauce becomes more concentrated as the liquid cooks down.
  • Turn the pork once during the braising process so both sides absorb the seasoned liquid.
  • Remove excess fat before reducing the sauce. This creates a cleaner flavour and a more balanced texture.
  • Reduce the sauce only after the pork is tender. Reducing it too early can make the sauce overly salty before the meat is fully cooked.
  • Allow the dish to rest before serving. The short resting period helps the sauce settle and improves the final texture.
  • Prepare the dish one day ahead when possible. The flavour becomes more developed, and the chilled fat is easier to remove.
  • Reheat slowly over low heat. Fast boiling may cause the pork to break apart and the sauce to become too thick.

Recipe Variations

  • Braised Chinese Pork Belly: Add 2 tablespoons of Chinese cooking wine, 1 additional tablespoon of dark soy sauce, and a small piece of dried orange peel. Serve with steamed rice and blanched Chinese greens.
  • Spicy Asian Braised Pork Belly: Add 1 to 2 tablespoons of chilli bean paste with the garlic and ginger. Include dried red chillies in the braising liquid and finish with fresh chilli.
  • Five Spice Pork Belly: Add 1 teaspoon of Chinese five spice powder to the braising liquid and reduce the star anise to one piece. Serve with rice and lightly pickled vegetables.
  • Coconut Braised Pork Belly: Replace 250 ml of chicken stock with full fat coconut milk and add one bruised stalk of lemongrass. This creates a creamy sauce with a mild aromatic flavour.
  • Garlic and Black Pepper Pork Belly: Omit the star anise and cinnamon, use 10 garlic cloves, and increase the black peppercorns to 2 teaspoons for a more savoury version.
  • Citrus Braised Pork Belly: Add strips of orange peel and replace half of the rice vinegar with fresh orange juice for a brighter finish.

Freezing and Storage

  • Allow the Braised Pork Belly to cool for no longer than 2 hours at room temperature.
  • Transfer the pork and sauce to an airtight container, making sure the pork is covered with enough sauce to remain moist.
  • Store in the refrigerator for up to 4 days.
  • For the best flavour, refrigerate the dish overnight before reheating.
  • Remove the firm layer of fat from the surface after chilling if you prefer a lighter sauce.
  • Reheat on the hob in a covered pan over low heat until the pork is hot throughout.
  • Add a small amount of chicken stock or water if the sauce becomes too thick during reheating.
  • Reheat in the oven at 160°C in a covered baking dish for approximately 20 to 25 minutes.
  • Freeze individual portions in freezer safe containers for easier reheating.
  • Store frozen pork for up to 3 months for the best quality.
  • Thaw frozen portions overnight in the refrigerator before reheating.
  • Avoid freezing the same portion more than once after it has been thawed.

Nutritional Information

Approximate values per serving, based on 6 servings:

  • Calories: Approximately 760 kcal
  • Protein: Approximately 27 g
  • Total fat: Approximately 61 g
  • Saturated fat: Approximately 22 g
  • Carbohydrates: Approximately 18 g
  • Fibre: Approximately 1 g
  • Sugar: Approximately 10 g
  • Sodium: Approximately 1,150 mg

Nutritional values are estimates and may change depending on the exact pork belly used, the amount of fat removed, the type of stock, and the brand of soy sauce.

Final Words

Braised pork belly is a dish that shows how much flavour can be created through patient cooking. The ingredients are simple, but the slow braising process transforms the pork into tender meat with soft layers of fat and a rich, glossy sauce. The key to a successful Braised Pork Belly Recipe is giving the pork enough time to cook gently. Browning the meat creates a deeper base of flavour, while the covered braising process keeps the pork moist.

Once the meat is tender, reducing the sauce creates the final concentrated flavour that brings the whole dish together. This recipe is also easy to adapt. You can prepare Braised Chinese Pork Belly with darker soy based flavours, create a spicy Asian Braised Pork Belly with chilli, or use garlic and black pepper for a more savoury result. The basic method remains useful even when the seasonings change.

Pork Belly Braised slowly in a well balanced sauce is ideal for both relaxed family meals and special occasions. Serve it with steamed rice and green vegetables for a comforting dinner, or arrange it carefully with fresh side dishes for a more elegant presentation. The recipe also works well for meal planning because it stores and reheats beautifully. In many cases, the flavour becomes even more developed after resting overnight. This makes it a practical choice when you want to prepare part of a meal in advance.

Once you understand How To Braise Pork Belly, you can use the same slow cooking method to create many Tender Pork Belly Recipes. Take your time, keep the heat gentle, taste the sauce carefully, and allow the pork to become fully tender before finishing the dish. With these steps, you can prepare rich and flavourful braised pork belly confidently in your own kitchen.

FAQs

Braised pork belly is pork belly that is slowly cooked in a seasoned liquid until the meat becomes tender and the fat becomes soft and silky. The cooking liquid is usually reduced after braising to create a rich sauce.

Pork belly usually needs about 2 hours and 30 minutes to 3 hours of gentle cooking. The exact time depends on the thickness of the meat and the size of the pieces. The pork is ready when a fork enters easily with very little resistance.

Yes. Keep the pot covered during most of the cooking time. The lid traps moisture and prevents the braising liquid from reducing too quickly. Remove the lid only after the pork is tender and the sauce needs to be reduced.

Browning is strongly recommended because it creates deeper flavour and improves the colour of the finished pork. The pork can become tender without browning, but the sauce may have less complexity.

Yes. Slow Braised Pork Belly is an excellent make ahead dish. Cool it, refrigerate it with the sauce, and reheat it gently the next day. The flavour often becomes more developed after resting overnight.

Braised Pork Belly Recipe - Easy & Tender Weeknight Dinner
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Braised Pork Belly Recipe – Easy & Tender Weeknight Dinner

Recipe by Bella SkyeCourse: Pork Recipes
Servings

6

servings
Prep time

25

minutes
Cooking time

3

hours 
Calories

760

kcal

Ingredients

  • 1.5 kg skinless pork belly, cut into large pieces about 5 cm wide

  • 1 tablespoon neutral cooking oil

  • 1 large onion, cut into thick slices

  • 6 garlic cloves, lightly crushed

  • 40 g fresh ginger, sliced into thick pieces

  • 120 ml light soy sauce

  • 30 ml dark soy sauce

  • 60 ml rice wine or dry sherry

  • 2 tablespoons brown sugar

  • 750 ml low sodium chicken stock

  • 2 whole star anise

  • 1 cinnamon stick

  • 2 bay leaves

  • 1 teaspoon whole black peppercorns

  • 2 tablespoons rice vinegar

  • For Finishing

  • 2 teaspoons toasted sesame oil

  • 2 spring onions, thinly sliced

  • 1 tablespoon toasted sesame seeds

  • 1 tablespoon finely sliced fresh chilli, optional

Directions

  • Remove the pork belly from the refrigerator about 20 minutes before cooking, then pat every piece completely dry with kitchen paper and cut the meat into even pieces about 5 cm wide. Heat the oil in a large heavy oven safe pot or Dutch oven over medium heat, place the pork in a single layer, and cook until several sides are deeply golden. Turn the pieces carefully so they brown evenly, working in batches if the pot is crowded. Transfer the browned pork to a plate and leave about 1 tablespoon of rendered fat in the pot, removing any large excess amount so the finished sauce does not become too greasy.
  • Reduce the heat to medium low, add the sliced onion, and cook for about 5 minutes until softened and lightly golden. Add the garlic and ginger and cook for another 1 to 2 minutes while stirring gently. Add the star anise, cinnamon stick, bay leaves, and black peppercorns, then stir for about 30 seconds until fragrant. Pour in the rice wine or dry sherry and scrape the bottom of the pot with a wooden spoon to release the browned flavourful pieces. Add the light soy sauce, dark soy sauce, brown sugar, and chicken stock, then stir until the sugar dissolves and bring the liquid to a gentle simmer.
  • Place the browned pork belly back into the pot and arrange the pieces so that most of the meat is surrounded by the braising liquid without needing to be fully submerged. Bring the liquid back to a gentle simmer, cover the pot with a tight fitting lid, and place it in an oven preheated to 160°C or 140°C fan. Allow the pork to cook slowly for 1 hour and 30 minutes without removing the lid so the moisture remains inside the pot and the meat can begin to soften evenly.
  • Carefully remove the pot from the oven after the first 1 hour and 30 minutes, uncover it, and turn each piece of pork using tongs so both sides spend time in the braising liquid. Check the liquid level and add 100 to 150 ml of hot chicken stock or water if it has reduced significantly. Cover the pot again, return it to the oven, and continue cooking for another 1 hour to 1 hour and 30 minutes. The pork is ready when a fork enters the thickest part with very little resistance and the meat feels tender while the pieces still remain intact.
  • Take the pot out of the oven and carefully transfer the tender pork pieces to a warm plate. Allow the braising liquid to stand for about 5 minutes so the fat rises to the surface, then remove the visible fat with a wide spoon or small ladle. Place the pot over medium heat and simmer the sauce uncovered for 10 to 15 minutes, stirring occasionally, until it reduces enough to lightly coat the back of a spoon. Add the rice vinegar and toasted sesame oil, then taste the sauce and adjust it only if necessary by adding a small amount of soy sauce for more savoury flavour or a few tablespoons of hot stock if the sauce is too concentrated.
  • Return the pork belly to the reduced sauce and turn each piece gently so it becomes evenly coated. Simmer the pork over low heat for 2 to 3 minutes until it is hot and glossy, taking care not to stir too forcefully because the meat will be very tender. Remove the pot from the heat and allow the pork to rest in the sauce for 10 minutes so the flavours settle and the sauce clings more effectively to the meat.
  • Transfer the Braised Pork Belly to a warm serving dish and spoon the glossy sauce over the top, making sure each piece receives a generous coating without covering the pork completely. Sprinkle with sliced spring onions and toasted sesame seeds, then add fresh chilli if you want a little heat. Serve immediately with steamed rice, noodles, or fresh vegetables, and offer extra sauce at the table so everyone can add more according to their preference.