Slow Cooked Braised Asian Pork Belly
- 1 tbsp olive oil
- 1 kg pork belly cut into 2-3cm cubes (you can use up to 1.5kg of pork belly for this recipe)
- 1 whole bulb of garlic, sliced roughly
- 3 red onions, diced roughly (brown onions are fine too)
- 1 thumb sized knob ginger, sliced and cut into thin matchsticks
- 2 star anise
- 1 tsp Chinese five-spice
- 1/2 cup brown sugar
- 1/2 cup tamari or all purpose soy sauce
- 2 cups water
- Sliced chilli (optional)
- Rice and greens to serve
- Heat the olive oil on medium-high heat in a large skillet and brown the pork belly in batches until it begins to turn golden. Remove from heat and set aside.
- Add garlic, onions and ginger to the same pan. Cook for 2-3 minutes until slightly softened and fragrant. Don’t worry about chopping the ingredients too finely as they will break down in your delicious, sticky sauce.
- Add the brown sugar, tamari (or all purpose soy sauce if using), Chinese five-spice, star anise and 2 cups of water to the pan. Return the seared pork.
- Bring to a gentle simmer. Once simmering, turn down to the lowest heat, place the lid on and cook for 2 hours. Check half way and add 1/2 cup of water if the sauce is sticking to the pan. If the sauce is still very liquid and not caramelising, don’t worry, this will happen in the last stages of cooking.
- Once cooked, the pork should easily break apart with a fork. If not, cook in 15 minute intervals until soft, adding 1/4 cup of water as needed.
- Once the pork is soft, remove the lid, turn heat to high for 5-10 minutes to allow the sauce to thicken. It is ready when the sauce is sticky and coats the pork.
- Garnish with sliced chilli.
- Serve with steamed rice and steamed greens.
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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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