Recipe information:


Braised Pork Belly


  • RWA Pork Belly / Akakuro Buta Pork Belly, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 2 tablespoons sugar (preferably rock sugar)
  • 2 tablespoons soy sauce
  • 2 tablespoons dark soy sauce
  • 1/4 cup Shaoxing wine (Chinese cooking wine) or dry sherry
  • 3 slices ginger
  • 3 cloves garlic, smashed
  • 2 star anise
  • 1 cinnamon stick
  • 2-3 dried red chilies (optional)
  • 1 cup water or enough to cover the pork
  • 2-3 scallions, cut into 2-inch pieces
  • l


  1. Clean the pork belly by rinsing it under cold water, then blanch it in boiling water for 3-4 minutes to remove impurities. Drain and set aside.
  2. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the sugar and cook, stirring constantly, until it melts and turns a golden brown caramel color.
  3. Add the blanched pork belly pieces to the pot, stirring to coat them in the caramelized sugar.
  4. Add the soy sauce, dark soy sauce, and Shaoxing wine, stirring to combine.
  5. Add the ginger, garlic, star anise, cinnamon stick, and dried red chilies (if using).
  6. Pour in enough water to just cover the pork belly. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for about 1.5 to 2 hours, or until the pork belly is tender and the sauce has thickened.
  7. Add the scallions during the last 10 minutes of cooking.
  8. Adjust the seasoning with additional soy sauce or sugar if needed.
  9. Serve hot with steamed rice or vegetables.
  10. Enjoy your Braised Pork Belly!