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Braised Pork Belly

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20 min

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160 min



Tight Fitting Tray
deep enough to fit the height of the belly, but should have only 1-2 finger spacing between the pork and the tray wall.
Pork Belly
1 kg
Spring Onion
each stalk cut into 3
7 stalks
Shao Xing
2 cups
Light Soy Sauce
1 cup
Rock Sugar
to taste
125 g
Star Anise
Dark Soy Sauce
13 cup
23 cup
Garnish (Optional)
Spring Onion

How to cook

Prepare the oven

  • Preheat the oven to 180°C.

Prepare the pork belly

  • In a pot, add the pork belly and enough water to cover the pork.
  • Bring to a boil over medium heat (about 10 minutes).
  • Remove the pork belly and let cool.
  • Cut each pork belly into 4-5cm cubes.

Prepare the sauce

  • Add the Shao Xing, light soy sauce, dark soy sauce, rock sugar, star anise and water into a pot.
  • Bring the mixture to a boil then reduce to a simmer until all sugar has melted.

Start cooking

  • Layer the scallions followed by the ginger slice on the base of the tray (to prevent the pork from sticking).
  • Place the pork belly cubes (skin side down) on top of the scallion and ginger layer.
  • Pour the hot boiling sauce over the pork belly.
  • Quickly cover the tray with aluminium foil and bake for 1 hour.
  • After 1 hour, flip the belly skin side up and continue baking for another 1 hour until tender.
  • Remove the pork belly carefully into a saucepan and strain the sauce over it (just enough so the sauce is just below the pork fat).
  • Bring to a boil and reduce to a simmer over medium-low heat.
  • Cook uncovered for 30 minutes, basting every 10 minutes until sauce is thickened and reduced to a third.
  • Garnish with spring onion (optional), serve hot.
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