Tender Chinese Pork Belly

If you ask me, Chinese pork belly is one of those dishes that just makes sense.

This classic recipe brings together tender meat and crispy skin in a way that feels like pure comfort food. The pork gets cooked low and slow until it’s melt-in-your-mouth soft, while the top turns golden and crunchy.

It’s seasoned with familiar Chinese ingredients like soy sauce, ginger, and five-spice powder, creating that perfect balance of sweet and savory. The meat stays juicy while the fat renders down to give you the most flavorful result.

It’s a straightforward dish that feels special enough for company but simple enough for a family dinner at home.

What Kind of Pork Belly Should I Use?

For this Chinese-style recipe, you’ll want to look for rindless pork belly that has a good meat-to-fat ratio – ideally with visible layers of both. Fresh pork belly is readily available at most Asian markets and many regular grocery stores, but you can also ask your local butcher to prepare it for you. When shopping, look for meat that’s pink with white fat layers (avoid any pieces that look gray or have dark spots). Since this recipe calls for strips, you can either buy it pre-cut or get a whole piece and cut it yourself into strips about the width of your finger. Just make sure the meat is completely thawed if you’re using frozen pork belly, and pat it dry before cooking to help get better caramelization.

Options for Substitutions

This Chinese pork belly recipe can be adapted with several substitutions if needed:

• Pork belly: While pork belly gives the best results with its perfect fat-to-meat ratio, you could use pork shoulder (cut into thick strips) as a backup option. Keep in mind it won’t be quite as rich.
• Rice wine: No rice wine? Use dry sherry or mirin as alternatives. In a pinch, you can use dry white wine mixed with a tiny pinch of sugar.
• Black soy sauce: Regular soy sauce plus 1 teaspoon of molasses can replace black soy sauce. The molasses adds that dark color and slight sweetness.
• Lemongrass paste: Fresh lemongrass (finely minced) works great, or you can skip it altogether. A bit of lemon zest (about 1/2 teaspoon) can work too, though the flavor will be different.
• Dark sugar: Brown sugar works perfectly here, or you can use regular sugar with a touch of molasses. Palm sugar is also a good option if you have it.
• Chicken broth: Vegetable broth or water with chicken bouillon cubes work well too. Just make sure whatever liquid you use is hot when adding it to the recipe.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking pork belly is rushing the cooking process – this cut needs time to become tender, so plan for at least 2-3 hours of slow cooking to break down the tough meat fibers and render the fat properly. Another common mistake is cooking the meat at too high a temperature, which can make it tough and chewy – keep the heat low and steady, maintaining a gentle simmer rather than a rolling boil. The caramelization step at the end requires close attention because the honey and dark sugar can burn quickly – keep stirring and watch the heat level carefully during the final 5-10 minutes of cooking. For the best texture, let the pork belly rest for 10-15 minutes before slicing, and remember to cut against the grain to ensure each piece is tender and easy to eat.

What to Serve With Chinese Pork Belly?

This rich and savory pork belly pairs perfectly with simple steamed jasmine rice, which helps soak up all that delicious sauce. For a complete meal, I like to add some quick-cooked Asian greens like bok choy or Chinese broccoli on the side – they provide a nice fresh contrast to the tender meat. You can also serve it with some simple cucumber slices tossed in rice vinegar and sesame oil for a cooling crunch. If you’re feeding a crowd, consider adding some hot and sour soup or egg drop soup to start the meal.

Storage Instructions

Keep Fresh: This Chinese pork belly stays good in the fridge for up to 3 days when stored in an airtight container. The flavors actually get better after a day as they continue to develop – making it perfect for meal prep! Just make sure to let it cool completely before storing.

Freeze: You can freeze portions of this pork belly for up to 3 months in freezer-safe containers. I like to portion it out with some sauce in individual containers, so it’s easy to grab just what I need. The sauce helps keep the meat moist during reheating.

Warm Up: To enjoy your leftover pork belly, gently reheat it in a pan over medium-low heat until warmed through. You can add a splash of water to the pan to help keep the meat juicy. If using the microwave, heat in 30-second intervals with a damp paper towel over the top to maintain moisture.

Preparation Time	15-20 minutes
Cooking Time	120-130 minutes
Total Time	135-150 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3500
• Protein: 160-180 g
• Fat: 220-250 g
• Carbohydrates: 70-90 g

Ingredients

• 1 kg (2.2 lbs) rindless pork belly strips (cut in half to about finger length)
• 1 liter (4 1/4 cups) hot chicken broth
• 1 thumb-sized piece of ginger (peeled and minced, or use 1 tablespoon ginger puree)
• 3 garlic cloves (peeled and coarsely chopped)
• 1 tablespoon rice wine
• 1 tablespoon superfine sugar
• 2 tablespoons vegetable oil
• Pinch of salt and pepper
• 1 thumb-length piece of ginger (peeled and minced)
• 1 red chili (finely diced)
• 2 tablespoons honey
• 2 tablespoons dark sugar
• 3 tablespoons black soy sauce
• 1 teaspoon lemongrass paste
• Sliced green onions
• Chopped red chilis

Step 1: Cook the Pork Belly

Begin by placing pork belly slices, stock, ginger, garlic, rice wine, and sugar into a heavy-based pan.

For the best results, use a cast-iron casserole pan.

Bring the mixture to a boil, then cover with a lid, reduce the heat, and let it simmer for 2 hours to ensure the pork becomes tender and flavorful.

Step 2: Prepare and Dry the Pork

After simmering, turn off the heat and carefully remove the pork from the pan.

Pat the pork dry using kitchen towels.

You might want to reserve the cooking liquid, as it makes an excellent base for a Thai or Chinese noodle soup.

Step 3: Chop and Season the Pork

Chop the cooked pork into bite-sized chunks for easier frying.

In a small bowl, mix together 1 tablespoon of oil with a pinch of salt and pepper, ginger, chili, honey, brown sugar, soy sauce, and lemongrass paste to create a flavorful glaze.

Step 4: Fry the Pork

Heat the remaining 1 tablespoon of oil in a frying pan over medium-high heat.

Add the chopped pork to the pan, season with a pinch of salt and pepper, and fry.

Turn the pork regularly to ensure it cooks evenly and achieves a golden color.

Be cautious of oil splatter during this process; using a splatter guard is recommended.

Step 5: Glaze and Finish the Pork

Pour the prepared glaze over the pork in the frying pan.

Continue to cook the pork for a couple of minutes, frequently turning the pieces until they are dark and sticky in appearance.

The glaze should thicken and coat the pork beautifully during this time.

Step 6: Serve

Once the pork is cooked and sticky, remove it from the heat.

Serve the delicious sticky pork belly with a topping of sliced spring onions and chopped chillies for added freshness and flavor.

Enjoy your meal!