Braised Pork Belly (東坡肉) Recipe


This is my foolproof recipe I have used for 15 years. It has never failed me. This is so delicious you will want to make it again and again!

1 lb pork belly
1 tablespoon oil
3 stalks spring onions (cut into 3-inch lengths)
1-inch peeled ginger (cut into slices)
2-3 tablespoons low sodium soy sauce or 1-2 tablespoons regular soy sauce
2 tablespoons dark soy sauce
3½ tablespoons Shaoxing Wine
1 cup of water or enough to cover the pork belly
40g rock sugar, lightly crushed


  1. Bring a pot of water to boil
  2. Add the pork belly and boil for 5 minutes.
  3. Discard water, remove pork from pot, rinse and pat dry
  4. Cut the meat into 2½-inch squares
  5. Tie the pork pieces with food safe strings as tight as possible to avoid meat from falling apart while braising
  6. Heat up a clay pot or stainless steel pot with oil
  7. Stir-fry the ginger and spring onions until aromatic
  8. Pour in the water and continue boiling for 10 minutes
  9. Add light soy sauce, dark soy sauce and wine, and an adequate amount of water just to cover the pork belly and boil in high heat
  10. Mix in rock sugar, pork pieces, skin side down and cook for 5 minutes
  11. Lower the heat to medium-low, at a gentle simmering level, cover the pot and braise pork for 30 minutes
  12. Turn pork skin side ‘up’, and continue braising for 1½-2 hours, or until pork is tender enough to your liking
  13. Dish up and serve pork with rice or buns and vegetables!

One Comment Add yours

  1. Choi says:

    Ahhhh braised pork belly … Yums.. Thanks for the recipe!


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