Slow-braised pork belly simmered until meltingly tender
Slow-braised pork belly simmered until meltingly tender in a rich, aromatic sauce, then finished in a claypot to deepen flavor and warmth. Glossy, comforting, and deeply savory, with layers of sweetness and umami that cling to every bite.
Ingredients
(serves 2–3)
500 g pork belly, cut into large bite-size cubes.
1 tbsp neutral oil
1 tbsp palm sugar (or brown sugar)
2 tbsp dark soy sauce
1½ tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp Shaoxing wine (or dry sherry)
1 tsp white pepper
1 star anise
1 small cinnamon stick (optional)
2–3 dried shiitake mushrooms, soaked and halved (optional but recommended)
300–400 ml water or light stock
1 tsp sesame oil
Spring onions, cut into 5 cm lengths (for finishing)
Preparation
- Blanch the pork
Bring a pot of water to boil. Add pork belly and blanch for 2–3 minutes to remove impurities. Drain and rinse with warm water. Set aside. - Caramelize the sugar
Heat oil in a claypot or heavy saucepan over medium heat.
Add palm sugar and let it melt and caramelize gently until amber (do not burn). - Brown the pork
Add pork belly and stir to coat evenly in the caramel. Cook for 3–4 minutes until lightly golden. - Build the braising sauce
Add:
Dark soy sauce
Light soy sauce
Oyster sauce
Shaoxing wine
White pepper
Star Anise and Cinnamon
Shiitake mushrooms
Stir well to coat everything. - Braise
Add water or stock just to barely cover the pork.
Bring to a gentle boil, then lower it to a slow simmer.
Cover and braise for 60–75 minutes, stirring occasionally, until the pork is fork-tender. - Reduce and finish
Remove the lid and simmer uncovered for 10–15 minutes until the sauce becomes glossy and thick.
Drizzle in sesame oil and add spring onions.
Taste and adjust seasoning if needed.
To Serve
Serve directly in the claypot, bubbling hot.
Perfect with:
Steamed jasmine rice.
Pickled vegetables or blanched greens
Chef’s Tips
For extra richness, let the dish rest for 15–20 minutes before reheating and serving.
The dish tastes even better the next day.
If you prefer less sweetness, reduce palm sugar slightly and increase light soy sauce.
🍷 Wine and Beer Pairings
🍷 Wine
Pinot Noir – Burgundy, France
Elegant red fruit, subtle earth and fresh acidity complement the soy-braised sauce while staying light enough for rich pork belly.
Gamay – Beaujolais-Villages, France
Juicy, vibrant and low in tannin; its bright fruit and lift cut through the fat and refresh the palate.
Spätburgunder Weißherbst – Baden, Germany
Fresh acidity with gentle strawberry notes balances richness and echoes the caramelized sweetness of the glaze.
🍺 Beer
German Dark Lager (Dunkel)
Smooth malt sweetness and clean finish mirror the braise while remaining crisp and easy-drinking.
British Amber Ale
Toasty malt and subtle caramel notes enhance the savory depth of the pork without overwhelming it.