Five-Spice Braised Pork Belly

Oftentimes, the simplest and easiest recipes turn out best! This Chinese Five-Spice Braised Pork Belly is all that. There is  nothing complicated at all in this recipe and yet it comes out so flavorful and delightful.

Oftentimes, the simplest and easiest recipes turn out best! This Chinese Five-Spice Braised Pork Belly is all that. There is  nothing complicated at all in this recipe and yet it comes out so flavorful and delightful.

Oftentimes, the simplest and easiest recipes turn out best! That is the case with this Chinese Braised Pork Belly. There is  nothing complicated at all in this recipe and yet it comes out so flavorful and delightful. It reminds me a little bit of the Filipino adobo, very simple, too and yet so wonderfully tasty.

I am a huge Pork fan having grown up in the Philippines eating it while growing up. My mom used to raised pigs for our consumption. She really fed the hogs well and am sure we had lots of wonderful dishes as a result. And that would have included adobo, menudo, mechado, etc. among other Filipino dishes that make use of Pork. So, obviously I have thoroughly enjoyed eating this Pork dish especially with rice drizzled with it’s wonderful sauce. 🙂

Oftentimes, the simplest and easiest recipes turn out best! This Chinese Five-Spice Braised Pork Belly is all that. There is  nothing complicated at all in this recipe and yet it comes out so flavorful and delightful.

If you are looking for an easy braised meat dish, I highly recommend this.

Oftentimes, the simplest and easiest recipes turn out best! This Chinese Five-Spice Braised Pork Belly is all that. There is  nothing complicated at all in this recipe and yet it comes out so flavorful and delightful.

 

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Ingredients

2 Tablespoons Olive Oil
1 Tablespoon Brown Sugar
1 Kilo / 2.2 Lbs Pork Belly, sliced
5 Tablespoons, Dark Soy Sauce*
2 teaspoons, Five Spice Powder
1 inch-ginger (roughly thumb-size), peeled then thinly sliced (like matchsticks) or julienned
2 cups water
1 teaspoon Salt or to taste

*Use a wheat-free brand if you wish to have a gluten-free version.

Procedure

Heat the oil in the wok. Add the brown sugar. Cook until the sugar caramelizes and turns light brown. Add the pork slices. Stir the pork in the sauce until they are well coated.

Pour in the soy sauce and water. Stir in the salt and Five-spice powder. Add the ginger slices.  Bring to a boil. Cover and then simmer gently over low heat for about 45 minutes or until the meat is fully tender.

Adjust to taste by adding soy sauce, salt or a little sugar, if desired. I think the flavor is just right/perfect but feel free to adjust it to your taste preference. Serve on top of freshly steamed rice with your favorite green vegetables on the side. Delicious!

Oftentimes, the simplest and easiest recipes turn out best! This Chinese Five-Spice Braised Pork Belly is all that. There is  nothing complicated at all in this recipe and yet it comes out so flavorful and delightful.

Adapted from the recipe Braised Five-Spice Belly Pork from the Asian Cook by Terry Tan.

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11 Comments

  1. July 6, 2013 / 4:02 am

    This Looks delicious as usual Abby! Miss you, I;m glad you are back and safe! Hugs, Lizy

    • July 15, 2013 / 6:26 pm

      Thanks, Liz! You are so sweet, thanks for stopping by.

  2. July 7, 2013 / 7:20 am

    G'day! Got another vote for this looks delish, true!
    Normally, I am not a braised pork type of gal, but your recipe and photo makes me want to do too!
    Cheers! Joanne

    • July 15, 2013 / 6:27 pm

      Oh Joanne, you should try this. Truly flavorful! Thanks for stopping by.

  3. July 8, 2013 / 3:07 pm

    Wow, this looks delicious Abby. Another beautiful creation from you. x

  4. Carla
    August 5, 2013 / 2:26 pm

    My lola raised pigs too! And everyone in our family loves eating pork!

    • August 8, 2013 / 6:42 am

      I may be getting old but I still love pork once in a while.

  5. Arnold
    August 25, 2013 / 7:48 am

    Is the dark soy sauce similar to our pinoy soy sauce, or do I need to get the chinese one? Thanks!

    • December 22, 2013 / 4:21 am

      You can use either. Am sure it's fine. I used Kikkoman.

  6. Claire
    May 26, 2018 / 7:01 am

    A friend of mine gave me a link to this recipe a few years ago and I’ve lost count how many times I’ve used it, it’s delicious. My only question is about the sugar. Is it Chinese brown sugar? If so, is there a substitute I could use as I can’t get my hands on any and other sugars I’ve tried so far don’t seem to work…. I’ve had some lovely burnt caramel in my experiments though! 🙂

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