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
- 2 star anise
- 1 tsp Chinese five-spice
- 1/2 cup brown sugar
- 1 cup tamari or all purpose soy sauce
- 2 cups water
- Sliced chilli (optional)
- Rice and greens to serve
- Heat olive oil on medium heat in a large skillet, brown the pork belly 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 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.
- Once cooked, the pork should easily be breaking apart with a fork. If not, cook it longer in 15 minute intervals.
- Once the pork is soft, remove the lid and cook uncovered for 15-30 minutes to allow the sauce to thicken and reduce.
- It dish 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 The Simple Housewife to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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