I used to think pork belly was too fancy for a Tuesday night dinner. Then I learned this one Chinese trick that changed everything.

I still remember the first time I tried this dish at my friend’s house. The meat was so tender it fell apart with a fork. The sauce was rich and sweet. And that five spice blend? Pure magic.

Here’s the best part: you don’t need to be a chef to make this at home. I’m going to show you exactly how to create this comfort food classic in your own kitchen.

The steps are simple. The ingredients are easy to find. And the results will make your family think you’ve been hiding your cooking skills.

Ready to fill your house with those mouth-watering smells?

Recipe Details

How to Make Chinese Braised Pork Belly

This recipe is pretty simple once you break it down. The key is taking your time with each step and letting the slow braising do most of the work for you.

I’ll walk you through every single step so you can’t go wrong. By the end, you’ll have tender, flavorful pork belly that tastes like it came from your favorite Chinese restaurant.

Step 1: Prep and Brown the Pork

Cut your pork belly into 2-inch chunks and pat them completely dry with paper towels. Heat a heavy pot or Dutch oven over medium-high heat until it’s nice and hot.

Add the pork pieces and listen for that satisfying sizzle! Brown them on all sides for 8-10 minutes total. You’ll know they’re ready when they have a beautiful golden crust and your kitchen starts smelling incredible.

Tip: Don’t crowd the pan. Let each side get golden before flipping for maximum flavor.

Step 2: Build the Flavor Base

Now comes the fun part! Add your ginger, garlic, and green onions right into that same pot with all those tasty brown bits. Stir everything around for about 30 seconds until the aromatics start to smell heavenly.

Then pour in both soy sauces, Shaoxing wine, sugar, five-spice powder, star anise, and bay leaves. Give it all a good stir and watch as the sauce starts to coat the pork.

Tip: Keep stirring so the garlic doesn’t burn. Lower heat if things get too hot.

Step 3: The Long, Slow Braise

Pour in your water or broth until it almost covers the pork – don’t worry if some pieces peek out, they’ll be fine. Bring everything to a rolling boil, then turn the heat way down to low.

Cover that pot and let it work its magic for 1 hour and 15 minutes. Stir it every 20 minutes or so, and each time you lift that lid, you’ll get hit with the most wonderful aroma.

Tip: Keep it at a gentle simmer with tiny bubbles. This slow cooking makes the pork tender.

Step 4: The Grand Finale

After all that patient waiting, check if the pork falls apart easily with a fork. The sauce should be thick, glossy, and coat the back of a spoon. If it needs more time, give it another 15 minutes.

Turn off the heat and let everything rest for 10 minutes – this helps the flavors settle. Fish out those whole spices, then serve this beauty over steamed rice and watch everyone’s faces light up.

Tip: Taste and adjust with more soy sauce or sugar. This dish tastes even better the next day!

Nutrition Facts

Per serving (based on 6 servings):

Note: Nutrition values are approximate and may vary based on specific ingredients and portion sizes used.

Storage and Reheating Tips

Here’s the best part about this dish – it actually gets better with time! I always make extra because the leftovers are honestly better than the first day.

• Tastes better the next day! The flavors meld together beautifully overnight
• Refrigerate up to 4 days in an airtight container after cooling completely
• Freeze for up to 2 months for longer storage
• Reheat gently on the stove with a splash of broth or water over low heat
• Skip the microwave – I learned this the hard way! Stovetop reheating keeps the meat tender
• Add liquid if needed – if sauce gets too thick, I just thin it out with hot broth while reheating

Perfect Side Dishes That Complete This Meal

This rich, savory pork belly needs the right sides to balance out all that delicious flavor. Here are my go-to pairings that work every single time.

Steamed Jasmine Rice

This is the classic choice for a reason. The fluffy, plain rice soaks up that glossy braising sauce like a dream. I always make extra rice because you’ll want every drop of that sauce.

The neutral flavor of jasmine rice lets the complex five-spice flavors really shine through. Plus, it’s filling enough to make this a complete meal.

Steamed Bok Choy

The fresh, crisp texture of bok choy adds the perfect contrast to the rich pork. I like to steam it lightly with a bit of garlic and soy sauce – it takes about 5 minutes, and the bright green color looks beautiful on the plate.

The slight bitterness of the bok choy cuts through all that delicious fat from the pork belly.

Chinese Pickled Vegetables

These tangy, crunchy pickles are a game-changer with braised pork. They cleanse your palate between bites and add that acidic punch that makes you want to keep eating.

You can find them at any Asian grocery store, or make your own with cabbage, carrots, and rice vinegar. I always keep a jar in my fridge.

Simple Cucumber Salad

When I want something light and refreshing, this is my go-to. Just slice cucumbers thin, toss with rice vinegar, a pinch of sugar, and some sesame oil.

It takes 5 minutes to make and adds a cool, crisp element that balances the warm, rich pork perfectly. The cucumber’s freshness wakes up your taste buds.

Steamed Mantou Buns

These soft, pillowy buns are perfect if you want to switch things up from rice. I love using them to make little pork belly sandwiches – just stuff the tender meat and sauce inside.

Kids especially love eating it this way. You can find frozen mantou at Asian markets, and they steam up in just 10 minutes.

Ready to Make Restaurant-Like Pork Belly at Home?

I promise you, this Chinese braised pork belly will become one of your favorite comfort foods. The first time I made it, I couldn’t believe how tender and flavorful it turned out. My family still asks for it every week!

The best part? It’s way easier than you think. Just brown the pork, add your aromatics and sauce, then let time do the work.

In about two hours, you’ll have melt-in-your-mouth pork that tastes like it came from your favorite Chinese restaurant.

So grab that pork belly from the store and give this recipe a try. I’d love to hear how it turns out for you! Drop a comment below and let me know which side dish you paired it with.

Frequently Asked Questions

What’s a Substitute for Shaoxing Wine?

If you don’t have Shaoxing wine, substitute with dry sherry, mirin, or rice vinegar mixed with water for similar depth and acidity.

Can I Use Belly Strips Instead of Cubes?

Yes, pork belly strips work well too. Just reduce simmering time slightly and enjoy more even browning for better caramelization.

Is Five-Spice Powder Spicy?

Not heat-spicy. Chinese five-spice is aromatic and warm, blending star anise, fennel, cloves, cinnamon, and Sichuan peppercorns for a flavorful, kid-friendly taste.