Perfect Braised Pork Belly Recipe: Step-by-Step Guide with Pro Tips

Learn how to make perfectly tender and flavorful braised pork belly with this step-by-step recipe. This dish combines rich spices, slow cooking, and precise techniques for restaurant-quality results at home.

Ingredients

• 2 lbs (900g) pork belly slab, skin-on, cut into 2-inch pieces
• 2 tbsp kosher salt
• 1 tbsp brown sugar
• 1 tsp five-spice powder (see buying guide below)
• 1 tsp freshly ground black pepper
• 1/2 cup soy sauce (low-sodium recommended)
• 1/4 cup Shaoxing wine
• 1-inch ginger, sliced
• 3 garlic cloves, smashed
• 2 star anise pods
• 1 cinnamon stick
• 1 tsp Sichuan peppercorns (optional for numbing heat)
• 2 tbsp hoisin sauce
• 1 tbsp honey
• 2 cups water or unsalted broth

Spice Buying Guide for Braised Pork Belly

• Five-spice powder: Look for fresh blends with visible star anise and cinnamon. Recommended: Lee Kum Kee Chinese Five Spice Powder
• Star anise: Choose whole pods with strong licorice aroma. Recommended: Simply Organic Star Anise Pods
• Sichuan peppercorns: Select bright red, unbroken peppercorns for optimal numbing effect. Recommended: Mala Market Premium Sichuan Peppercorns
• Shaoxing wine: Use aged cooking wine (not drinking wine). Recommended: Pagoda Shaoxing Cooking Wine
• Hoisin sauce: Choose thick, dark sauces with visible sesame seeds. Recommended: Koon Chun Hoisin Sauce

Step-by-Step Recipe

1. Dry-brine: Pat pork belly dry. Mix salt, brown sugar, five-spice powder, and black pepper. Rub mixture evenly over pork. Cover and refrigerate overnight.
2. Roast: Preheat oven to 300°F (150°C). Place pork on wire rack over baking sheet. Roast for 45 minutes until golden and slightly crisp.
3. Braise: Transfer pork to Dutch oven. Add soy sauce, Shaoxing wine, ginger, garlic, star anise, cinnamon, Sichuan peppercorns, and water/broth. Liquid should cover pork halfway. Bring to gentle simmer, then cover and cook on stovetop for 2.5 hours until fork-tender.
4. Glaze: Remove pork from liquid. Simmer liquid until reduced by half. Return pork to pot, add hoisin and honey. Simmer uncovered for 15 minutes, turning occasionally, until glossy and caramelized.

Spice/Ingredient	Purpose	Taste Impact
Star Anise	Adds licorice notes	Elegant depth
Cinnamon Stick	Warms up the broth	Sweet and savory balance
Sichuan Peppercorns	Subtle numbing effect	Kick of umami heat
Ginger	Sharpens the richness	Cleanses the palate
Hoisin Sauce	Glazing and depth	Umami bomb with sweetness

Common Questions & Solutions

Why does my braised pork belly turn out tough?

Toughness usually comes from insufficient braising time or temperature. Ensure pork belly simmers gently at 275-300°F for 2-3 hours until collagen breaks down. Always submerge meat halfway in liquid and avoid boiling vigorously.

Can I substitute shaoxing wine in braised pork belly?

Yes—use dry sherry or a mix of rice vinegar and water (1:3 ratio). Avoid plain vinegar as it lacks fermentation notes. For alcohol-free versions, try mushroom broth with a splash of apple cider vinegar.

How do I prevent spice bitterness in braised dishes?

Bitterness occurs when spices are overcooked or used in excess. Add whole spices early but ground spices in the last 30 minutes. Toast whole spices briefly before use, and never exceed 1 teaspoon of ground spices per pound of meat.

What's the best cut for braised pork belly?

Look for "belly" or "slab bacon" with even fat-meat marbling (about 50/50 ratio). Avoid pre-sliced bacon as it lacks thickness. Ideal pieces are 2-3 inches thick with rind-on for structural integrity during slow cooking.

How long can I store leftover braised pork belly?

Refrigerate in an airtight container with braising liquid for up to 4 days. Freeze portions for 3 months—thaw overnight in the fridge. Always reheat gently in simmering liquid to maintain tenderness.

Why is my braising liquid too salty?

Soy sauce and hoisin concentrate as liquid reduces. Start with low-sodium soy sauce, use 25% less than recipe suggests, and balance with unsalted broth or water. Add salty ingredients late in cooking when volume is reduced.