Slow Cooked Braised Asian Pork Belly

I love this dish but it used to intimidate me, so I would always find myself ordering it at my favourite Asian restaurants. But after finally trying it at home, I was pleasantly surprised to discover how simple it is to make. This Slow Cooked Braised Asian Pork Belly features melt-in-the-mouth pork belly in a thick, sticky glaze. The great thing about this dish is that it will take you only 15 minutes of preparation—then it spends the rest of the time slow-cooking on the stove with minimal effort from you. Serve with steamed rice and greens and you’ll have an impressive and truly delicious meal that will wow your guests!

Can Slow Cooked Braised Asian Pork Belly be made ahead of time?

Yes, Slow Cooked Braised Asian Pork Belly can be refrigerated for up to 3 days and frozen for up to 2 months. Ensure the pork is well covered in the sticky broth to prevent freezer burn. Best thawed completely overnight in the fridge before use. Reheat in the microwave or on the stovetop with a splash of boiling water to help loosen the sauce.

Is Slow Cooked Braised Asian Pork Belly suitable for leftovers?

Yes, Slow Cooked Braised Asian Pork Bell can be refrigerated for 3 days. If frozen, it is best thawed completely overnight in the fridge before use. Reheat in the microwave or on the stovetop with a splash of boiling water to help loosen the sauce.

Slow Cooked Braised Asian Pork Belly

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5 from 1 review

• Total Time: 2 hours 55 mins
• Yield: 4 1x

Ingredients

Units USM Scale 1x2x3x

• 1 tbsp olive oil
• 1 kg pork belly, cut into 2-3 cm or 3/4-1 1/4″ cubes (you can use up to 1.5 kg/3.3 lb of pork belly for this recipe)
• 1 whole bulb of garlic, peeled and roughly chopped
• 3 red onions, diced roughly (brown onions are fine too)
• 1 thumb-sized knob of ginger, sliced and cut into thin matchsticks
• 1/2 cup brown sugar
• 1/2 cup tamari or all-purpose soy sauce
• 1 tsp Chinese five-spice
• 2 star anise
• 2 cups water
• Sliced chilli (optional)
• Rice and greens, to serve

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Instructions

1. Heat the olive oil on medium-high heat in a large skillet and cook the pork belly in batches for 5-8 minutes until browned and golden. Set aside.
2. Add the garlic, onions and ginger to the same pan. Cook for 2-3 minutes until slightly softened and fragrant. Don’t worry about cutting the ingredients too finely; they will break down in the delicious, sticky sauce.
3. Add the brown sugar, tamari (or all-purpose soy sauce), Chinese five-spice, star anise and water. Return to the pork to the pan.
4. Bring to a gentle simmer. Once simmering, turn down to the lowest heat, place the lid on and cook for 2 hours. Check halfway and add 1/2 cup of water if the sauce is sticking to the base of the pan. The sauce will be thin but will caramelise in the last 10 minutes of the cooking time.
5. Once cooked, the pork should easily break apart with a fork. If not, cook in 15-minute intervals until soft, adding ¼ cup of water as needed.
6. Once the pork is soft, remove the lid and turn the heat to high for 5-10 minutes to let the sauce thicken. It is ready when the sauce is sticky and coats the pork.
7. Garnish with sliced chilli and serve with steamed rice and steamed greens.

Notes

MAKE AHEAD

Refrigerate for up to 3 days. Freeze for up to 2 months, ensuring the pork is well covered in the sticky broth to prevent freezer burn. Best thawed completely overnight in the fridge before use. Reheat in the microwave or on the stovetop with a splash of boiling water to help loosen the sauce.

LEFTOVERS

Refrigerate for up to 3 days. Freeze for up to 2 months, ensuring the pork is well covered in the sticky broth to prevent freezer burn. Best thawed completely overnight in the fridge before use. Reheat in the microwave or on the stovetop with a splash of boiling water to help loosen the sauce.

• Author: Nicole
• Prep Time: 15 mins
• Cook Time: 2 hours 40 mins
• Category: pork belly, slow cooker, braised pork belly, slow cooked pork
• Method: pan sear, slow cook
• Cuisine: Asian