Braised Pork Belly
Prep time
Cook time
Total time
Recipe type: Sides
Cuisine: Chinese
Serves: 4
  • 1lb / 500g pork belly
  • 1 cup fried beancurd ('tau pok' 豆泡)
  • 1 bulb garlic, cloved and smashed
  • 4 stalks spring onion, cut into 2" sections
  • 2" ginger, thinly sliced
  • 2 star anise
  • 5-6 cloves
  • 2 Tbsp sugar
  • 4 Tbsp light soy sauce
  • 3 tsp dark soy sauce
  • 1 Tbsp Chinese cooking wine 绍兴酒
  • ½ tsp 5-spice powder
  • 4 eggs
  1. Blanch pork in boiling water for 2-4 minutes to get rid of debris. Allow to cool, then slice into ½" pieces.
  2. Heat 1 Tbsp of oil in a pot. Caramelize sugar over medium heat.
  3. Add pork and continue stirring, coating pork pieces with caramelized sugar. Turn up the heat slightly.
  4. When pork is lightly seared, add both soy sauces, cooking wine and 5-spice powder. Cook for about 30 seconds.
  5. Place the remaining ingredients, except the eggs, into the pot. Add enough water to cover.
  6. Bring to a boil, then simmer for 45-60 minutes. Allow the gravy to reduce and thicken. The pork should take on a rich brown colour. Stir occasionally. Add small amounts of hot water if gravy becomes too thick.
  7. For Japanese ramen-style egg: Completely immerse eggs in boiling water for 7½ minutes. Remove with a slotted spoon and place in iced water for 5 minutes. Carefully remove the shell.
  8. Serve with steaming white rice with an egg.
This is an adaptation of true Shanghai-style braised pork belly. I have added fried beancurd which soaks up sauces and flavours deliciously.

Additionally, I am partial to ramen-style eggs (which have a softer yolk). Alternatively, place peeled, hard-boiled eggs into the pot for the last 20 minutes of cooking in Step 6. The eggs will be infused with the rich braising sauce. (Unfortunately, I have forgotten to place the eggs in the bowl before taking the photos!)
Recipe by Ginger and Cilantro at