Five spice braised pork belly

Main Dish
5 servings
15 min
25 min
Very Easy


Number of serving: 5
1.5 kg of pork belly with skin on (If you can find the belly with the rib bones attached, use it (rinse well and pat dry)

2" long knob of ginger, peeled, sliced thinlyand but into thin slices, lengthwise

1 1/2 tablepsoons Five Spice powder

3 cloves of garlic, smashed

2 tablepsoons cooking oil

2 tablepsoons dark soy sauce (You can substitute 2 tablepsoons regular soy sauce plus 1/2 tablepsoons brown sugar)

3 tablepsoons soy sauce (plus more to taste)

1 piece of cinnamon stick, 2" in length

3 star anise

5 cloves

A small bunch of cilantro leaves for garnish.


  • Use a large dutch oven or heavy pot big enough to lay the pork belly insside. Heat up the oil, then add the ginger and garlic.
  • Then add the five spice powder and other spices. Cook for about 2 minutes until fragrant.
  • Then add the pork, skin side down over the garlic and spices. Add enough water to completely cover the belly and a bit more. Add the dark and light soy sauce.
  • Put the lid on the pot and turn the heat up to high and bring the pot to a boil. Skim any foamy scum from the top.
  • Then, open the lid slightly, and let simmer over low heat for at least 3 hours (skim occasionally) or until the pork is falling off the bone tender.
  • Once the belly is ready, remove it from the pot. Then reduce the sauceto a thick, caramel like consistency.
  • To serve, warm back the pork belly. Slice it thinly and lay on a plate. Drizzle the gravy and garnish with sprigs of cilantro.
  • Alternatively you can serve the pork belly slices with steamed Chinese buns.


Five Spice Braised Pork Belly, photo 1Five Spice Braised Pork Belly, photo 2Five Spice Braised Pork Belly, photo 3


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