30-Min Braised Pork Belly in Soy Sauce
Braised Pork Belly in Soy Sauce is a savory Chinese-style braised dish featuring tender pork belly simmered in a flavorful soy sauce mixture with ginger and warm spices.
Ingredients
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
- 1½ tablespoons dark soy sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon sugar
- 1 cup water
Instructions
- To prepare the pork belly, use a fork to pierce the pork belly pieces all over to help them absorb flavor during cooking.
- To make the braising liquid, in a bowl, combine the soy sauce, dark soy sauce, Shaoxing wine, sugar, and water, then mix well.
- To sear the pork belly, in a pan over high heat, add the pork belly pieces and sear until golden on both sides, about 2 minutes per side. Add the ginger, scallions, cinnamon stick, star anise, and bay leaves.
- To braise the pork belly, reduce the heat to medium and pour in the braising liquid. Cover the pan and braise for about 20 minutes until the pork is fully cooked and tender.
- To finish the dish, uncover the pan and increase the heat to high. Reduce the sauce for about 3 minutes, spooning the sauce over the pork until it becomes glossy.
- To serve, slice the pork belly into bite-sized pieces and serve with steamed rice and vegetables.
Video
Notes
Pierce the pork belly: Using a fork to pierce the pork belly helps the braising liquid penetrate the meat more quickly and allows the flavors to absorb as it cooks.
Sear the pork well: Browning the pork belly before braising builds deeper flavor and begins rendering the fat. If you prefer a lighter sauce, you can carefully remove and discard some of the rendered pork fat before adding the braising liquid.
Simmer gently while braising: A moderate simmer helps the pork become tender while allowing the aromatics and soy sauce mixture to infuse the meat evenly.
Reduce the sauce at the end: Cooking the sauce uncovered during the final step concentrates the flavor and creates the glossy glaze that coats the pork beautifully.
Adjust the sauce balance: If the sauce tastes slightly salty after reducing, add a small splash of water to balance the flavor.
Protein swap: This same sear–braise–reduce method also works well with pork shoulder or chicken thighs, though the cooking time may vary slightly.