This fusion style braised pork belly with Japanese and Chinese flavours is easy to make, and makes perfectly tender meat – every time!
The pork belly is marinaded over night with five spice and salt, then cooked in a glaze of soy sauce, rice wine, teriyaki sauce and sugar.
We cook the pork belly low and slow – for three hours at 140 degrees Celsius – then leave it to cool in the cooking liquid, turning it into the most beautiful sticky glaze and allowing the meat to rest perfectly.
This braised pork belly is outstanding when sliced and eaten as part of a ramen, or with steamed rice and greens.
The Ingredients
- Pork belly – you will want a kilogram of unrolled pork belly for this recipe. If your pork belly is slightly larger or smaller, that will be fine.
- Five spice and salt – these are rubbed into the pork 24 hours before you want to cook it.
- Soy sauce – I used dark soy sauce for a stronger flavour, but you could use light soy sauce if you prefer.
- Rice wine – or you could use sake.
- Teriyaki sauce – you can buy ready made or make your own.
- Sugar – this is best with caster or light brown sugar.
Top Tips
- Cooking the pork Make sure you either have a lid or tight fitting kitchen foil when you are cooking your pork – you don’t want the cooking liquid to evaporate.
- Get ahead The cooked pork can be kept in the fridge. It’s great in sandwiches!
- To serve I always use this pork in ramen. The best ramen takes a few days to make all the components, but when you actually come to compile it, it’s very simple. Use my ramen recipe and add this on top.
Braised Pork Belly
Delicious fusion pork belly with five spice and a teriyaki glaze.
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Ingredients
- 1 kilograms pork belly
- 2 teaspoons five spice
- 1 teaspoon salt
- 100 ml soy sauce
- 50 ml rice wine
- 100 ml teriyaki sauce
- 1 tablespoon sugar
Instructions
- 24 hours before you want to cook your pork belly, remove all the packaging and place it in a large casserole dish or oven proof dish. Rub the five spice and salt all over it, cover and put in the fridge.
- When you’re ready to cook, preheat the oven to 140 degrees Celsius.
- Remove the casserole dish from the fridge and pour in the soy sauce, teriyaki sauce, rice wine and sugar. Use tongs to turn the pork a few times, ensuring that the meat is coated in the sauce. Put back in the dish fat side up.
- Put a tight lid or kitchen foil over the casserole dish and put in the oven for three hours. Remove from the oven every half an hour to turn the pork belly.
- After three hours, remove from the oven and leave to cool in the dish. When you’re ready to eat, transfer to a plate or board and cut into thick slices.
If you like this, you might also like:
- Slow Cooked Chinese Style Pork with Lo Mein
- Duck Fried Rice
- Vegan Mushroom and Ginger Stir Fry
- Kung Pao Stir Fry Beef With Noodles
- Easy Pork Dan Dan Noodles
- Crispy Lemon Chicken
- Hoisin Duck Stir Fry
- Roast Duck with Chips and Hoisin Sauce
- Vegetable Egg Fried Rice
- Easy Chicken Chow Mein
