Chinese Braised Pork Belly
Chinese Braised Pork Belly

Chinese Braised Pork Belly

Chinese Braised Pork Belly

Regular readers may know that from time to time students from other countries join our family for a “homestay”. For the last ten weeks Niki, from China has been a part of our family. She has taught me to cook a lot of Chinese dishes.

I had been craving a dish that a previous student had made called Chinese Braised Pork Belly. I asked Niki if she knew how to make the dish.  After a few phone calls home to mum we had the recipe, and we were ready to try making the dish together.

Chinese Braised Pork Belly-2

The dish is a sweet braised pork belly, it just melts in your mouth and is totally delicious. The braised pork takes on a rich deep caramelized spice flavour that is amazing.

Chinese Braised Pork Belly-3

Niki explained that Chinese Braised Pork was the first leader of the Peoples Republic of China’s favourite dish. Niki described Mao Zedong as the leader responsible for organizing the Chinese people. Although I know this leader is controversial Niki explained some of the good things which Chairman Mao has been credited for, such as the increase in school attendance, providing housing to all, abolishing unemployment and inflation, and facilitating an increase in health care which led to a dramatic increase in life expectancy. The Chariman was considered by the Chinese to have been a very smart man, because this was his favourite dish they also feel that by eating this dish it will lead to greater intelligence.

Chinese Braised Pork Belly-4

I am not sure that I will become smarter but I know why the chairman loved this dish. As you can probably tell by the images, I tried to skimp on calories and used a lean pork. DON’T DO THIS! It was a mistake, the luscious fatty pork belly is what you want for this dish.

Chinese Braised Pork Belly

Chinese Braised Pork Belly


    Step 1
  • 3 Tbs oil
  • 700gm diced pork belly
  • Step 2
  • 2 Tbs oil
  • ¼ cup sugar
  • Step 3
  • 1 Tbs dried Chilli
  • 1 ½ Tbs brown sugar
  • 1 t/s shezwaun peppercorn
  • 2 cloves garlic chopped
  • 10cm sliced ginger
  • 3 star anise
  • 5 bay leaves
  • 1 chopped shallot
  • ¼ cup Chinese rice wine
  • ½ cup soy sauce
  • Add enough water to cover the meat


  1. Dice the pork into cubes.
  2. Step 1
  3. Fry the meat in 3 Tbs oil until cooked.
  4. Remove the pork from the wok and set aside.
  5. Wash wok.
  6. Step 2
  7. Add 2 Tbs oil and dissolve the 1/4 cup sugar in the oil.
  8. Once the sugar is golden add the pork and stir until well coated and golden.
  9. Step 3
  10. Add the pepper, garlic, ginger, star anise, brown sugar and shallot and briefly stir fry.
  11. Add the rice wine and soy sauce, stir until combine then add enough water to cover the meat.
  12. Ensure the pork is covered in the liquid.
  13. Place a lid over the wok and allow it to simmer for 40mins.
  14. Remove the lid and cook off sauce until thick and sticky.

Make sure all your ingredients are prepped and measure before you commence the cooking process.

Chinese Braised Pork Belly recipe

I always have to resist eating cubes of pork straight from the wok. When the homestay students were teaching me how to make this dish there was a lot of stealing from the wok and giggles as we all burnt our mouths!

Chinese Braised Pork Belly recipe-2

Serve with steamed rice and Chinese greens.

Chinese Braised Pork

Chinese Braised Pork – Pin for Later

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  1. This recipe is great!! The flavours are truly authentic and I’m sure it tasted beautiful. Nothing better than to serve this with a nice, fluffy, hot, steaming bowl of rice. YUUM!!

    It’s so great to learn this recipe first hand from your homestay guest from China. Lovin’ the short blurb on Mao Zedong for a bit of background too. Nice one!! =D

  2. Liz Posmyk (Good Things) :

    Sounds fab!

  3. Robert Cummings :

    Absolutely looks amazing as do every meal on this site. Cant wait to make this for the kids i think there will be aom we very clean plates in the end ?

  4. Yum! This looks so good! Thanks for sharing at Merry Monday, hope to see you again next week!

  5. Yummy yummy yummy! This is such a wonderful dish. I keep meaning to ask my parents how to make it, and it looks like I don’t have to now! And you’re right – this is one dish where you definitely don’t want to skimp on the pork belly and use a lean cut. It just wouldn’t be the same. 🙂

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