30-Min Braised Pork Belly in Soy Sauce Recipe

Braised Pork Belly in Soy Sauce is juicy, savory, and coated in a glossy, aromatic sauce that clings to every bite. Traditionally, this dish takes time — but with a few clever shortcuts, we’re speeding things up and bringing all the deep, slow-cooked flavor in just 30 minutes. It’s comforting, savory, and perfect with a bowl of steamed rice and garlicky greens on the side.

Braised Pork Belly in Soy Sauce Recipe

Serving: 4–6
Prep time: 5 minutes
Cook time: 25 minutes

For the pork belly:
2 pounds pork belly
3 slices ginger
2 stalks scallions
1 stick cinnamon
2 pods star anise
2 pieces bay leaves

For the braising liquid:
4 tablespoons soy sauce
1 ½ tablespoons dark soy sauce
2 tablespoons Shaoxing wine (or other cooking wine)
1 tablespoon sugar
1 cup water

Braised Pork Belly in Soy Sauce Instructions

1. Prepare the pork belly:

• Use a fork to pierce the pork belly pieces all over — this helps them cook faster and absorb more flavor.

2. Combine the braising liquid:

• In a bowl, mix together soy sauce, dark soy sauce, Shaoxing wine (or substitute), sugar, and water. Set aside.

3. Pan-fry the pork belly:

• Heat a dry pan over high heat. Add the pork belly pieces and sear both sides until golden, about 2 minutes per side — no oil needed as the pork will render its own fat.
• Add the ginger, scallions, cinnamon stick, star anise, and bay leaves to the pan.

4. Braise the pork belly:

• Reduce the heat to medium and pour in the braising liquid.
• Cover with a lid and braise for 20 minutes, until the pork is fully cooked (internal temperature should reach at least 165°F / 74°C).
• Uncover the pan, turn the heat to high, and reduce the sauce for 3 minutes, spooning the sauce continuously over the pork to glaze it.

5. Serve:

• Slice the pork belly into bite-sized pieces.
• To make it a meal, serve with steamed rice and garlicky broccoli.

Tips & notes

• Speed it up: Piercing the pork with a fork helps tenderize it and cuts down on cook time.
• Rich flavor, simple ingredients: You don’t need many ingredients — just a few pantry staples for a deeply savory sauce.
• Make it alcohol-free: If you don’t cook with wine, feel free to skip the Shaoxing wine or substitute with a splash of broth and water