Braised pork belly is first caramelized and then slowly simmered in a fragrant broth until it becomes melt‑in‑your‑mouth tender. Follow this clear, easy recipe to make restaurant-quality braised pork belly at home.
For more pork ideas, try crispy Pork Belly Lechon, Filipino BBQ pork skewers, or Pork Lumpia Shanghai.
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This slow-braised pork belly is cooked in a rich, aromatic broth with sake, soy sauce, Thai chilis and fresh aromatics. Caramelizing the pork first adds a sweet, savory crust that deepens the overall flavor. As it braises, the liquid reduces and concentrates into a glossy sauce that clings to each bite.
Why This Braised Pork Belly Recipe Works
- Simple – The method is straightforward: blanch, caramelize, then simmer. Stir occasionally and let the low heat do the work.
- Flavorful – Searing with sugar creates a caramelized crust that adds complexity and texture to the tender braised meat.
- Distinctive – Inspired by classic red-braised styles but updated with lemongrass, orange zest and Thai chili for a bright, layered flavor profile.
Tools You’ll Need
- Dutch oven
- Wok or sauté pan
Ingredients You Will Need for Slow Braised Pork Belly
This combination balances richness, sweetness and aromatics: rock sugar and brown sugar for caramel notes, Thai chili for heat, and sake and soy sauce for depth.
- Pork belly – Choose well-marbled pork belly and cut into uniform 2″ cubes for even cooking.
- Yellow rock sugar – Helps caramelize the meat and adds subtle sweetness.
- Avocado oil – Neutral oil for pan frying.
- Chicken stock – Use low-sodium stock as soy sauce adds salt.
- Sake – Adds depth and a gentle acidity.
- Soy sauce – Provides savory umami.
- Brown sugar – Rounds out savory flavors with richness.
- Aromatics – Lemongrass, scallions, fresh ginger and smashed garlic infuse the broth.
- Thai chili – Small but spicy; adjust quantity to taste.
- Orange zest – Brightens and balances the richness.
What to Serve with Braised Pork Belly
- Jasmine rice
- Finely chopped scallions
How To Braise Pork Belly
Follow these steps to achieve tender, flavorful pork belly.
- Bring a medium pot of water to a boil. Add pork belly and cook for 3 minutes. Drain, rinse, and pat dry with paper towels. Set aside.
2. Heat a wok or sauté pan over medium-high heat. Add avocado oil and rock sugar. After about one minute, break the sugar into smaller pieces. When the sugar is fully melted and lightly browned, carefully add pork belly pieces in a single layer, working in batches if needed.
3. Fry the pork belly until caramelized on all sides, then transfer to a plate.
4. In a medium Dutch oven combine chicken stock, soy sauce, scallions, ginger, orange zest, brown sugar, Thai chilis, lemongrass, sake and smashed garlic. Return the pork belly and any collected juices to the pot. The meat should be about three-quarters submerged; add more stock if necessary.
5. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for 2 to 2¼ hours, or until the pork is very tender. Stir every 10–15 minutes to prevent sticking and add a splash of water if the liquid reduces too quickly. The sauce will thicken and become glossy as it finishes.
6. Serve the braised pork belly over jasmine rice, spoon the sauce over the top, and garnish with finely chopped scallions.
Tips and Tricks for the Best Braised Pork Belly
- Blanch first. Boiling briefly removes impurities for a cleaner broth.
- Watch the sugar closely. Caramelizing sugar can go from perfect to burnt quickly; remove from heat when it turns light brown.
- Be patient. Low and slow braising—about 2 to 2¼ hours—yields the most tender results.
- Stir regularly. Check and stir every 10–15 minutes to prevent scorching.
- Store leftovers properly. Refrigerate in an airtight container for up to 3 days.
- Food safety. Pork should reach at least 145°F internally; use a thermometer if needed.
Variations
- Soy sauce choices – Use light soy for a saltier, cleaner flavor or dark soy for deeper color and a richer umami note.
- Alcohol substitutes – Shaoxing wine or dry sherry can replace sake if preferred.
Frequently Asked Questions
How long does it take to braise pork belly?
Expect 2 to 3 hours depending on the cut and heat level. Low, steady simmering produces the best texture.
Does pork belly get more tender the longer you cook it?
Yes—collagen and connective tissues break down over time, creating a tender, silky texture. Avoid excessively high heat or overcooking, which can dry the meat.
What does “braised pork belly” mean?
Braising combines an initial high-heat sear with long, gentle cooking in liquid. This method softens connective tissue and renders fat, yielding tender, flavorful pork belly.
Why might my braised pork belly be tough?
Tough pork belly usually means it needs more time at low heat or it was cooked at too high a temperature. Continue simmering gently until tender.
What does braised pork belly taste like?
It’s rich and savory with a balance of sweet, salty and umami from the caramelized crust and concentrated braising liquid. Properly cooked, the meat is succulent and silky.
Looking for More Asian Recipes
- Daikon Congee with Braised Pork Belly
- Sotanghon Soup (with chicken)
- Five-Spice Braised Short Ribs
- Chicken Tinola
- Grilled Teriyaki Chicken
- Chicken Karaage with Curry Mayo
Loving this Braised Pork Belly Recipe?
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Braised Pork Belly
Equipment
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Dutch Oven
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Wok or sauté pan
Ingredients
- 1¼ pounds pork belly, cut into 2″ cubes
- 2 tablespoons rock sugar
- 3 tablespoons avocado oil
- 1 cup chicken stock, low sodium
- ½ cup sake
- ¼ cup soy sauce
- 3 tablespoons brown sugar
- 3 pieces lemongrass, bottom three inches, smacked with back of knife
- 2 large scallions, green parts only, cut into 2″ long pieces
- 3 coins ginger, ⅛” thick
- 2 large cloves garlic, smashed
- 2 pieces thai chili
- ½ teaspoon orange zest
To Serve
- jasmine rice
- scallions finely chopped
Instructions
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Bring a medium pot of hot water to a boil. Once boiling, add pork belly and cook for 3 minutes. Drain pork belly, rinse, and pat meat well with a paper towel. Set aside.
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Heat a wok or sauté pan over medium high heat. Add avocado oil and rock sugar. After 1 min, using wok spatula to break the sugar into smaller pieces. Once sugar is completely melted and begins to lightly brown, carefully add the pork belly. You may need to do this in batches depending on the size of your wok/pan.
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Fry pork belly until caramelized on both sides. Transfer to a plate and set aside.
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In a medium-size dutch oven, add chicken stock, soy sauce, scallions, ginger, orange zest, brown sugar, chilis, lemongrass, sake, and garlic. Add pork belly along with juices. Belly should be about ¾ of the way submerged. Add more chicken stock, if needed.
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Bring the mixture to a boil over high heat then lower to a simmer. Cover and cook for 2 – 2¼ hours or until very tender, stirring every 10-15 minutes to keep the bottom from burning. Add more water if the braising liquid begins to dry out. The sauce should be nice and thick by the end of cooking.
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Serve with rice, leftover sauce, and finely chopped scallions.