Pork Recipes
Clay Pot Braised Pork Belly Recipe
This clay pot braised pork belly is a rich and flavorful Chinese classic. Pork belly is slowly simmered with Shaoxing wine, soy sauces, ginger, scallions, and aromatic spices until tender and melt-in-your-mouth. The final steaming step creates an exceptionally soft texture while preserving the deep savory sauce.
- Total
- 2 Hours 30 Minutes
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Pork Recipes
- Method
- Steaming
- Total Time
- 2 Hours 30 Minutes
- Difficulty
- Medium
- Main Ingredient
- Pork Belly
About This Recipe
This clay pot braised pork belly is a rich and flavorful Chinese classic. Pork belly is slowly simmered with Shaoxing wine, soy sauces, ginger, scallions, and aromatic spices until tender and melt-in-your-mouth. The final steaming step creates an exceptionally soft texture while preserving the deep savory sauce.
Why You'll Love This Recipe
- Uses a steady cooking method that helps the ingredients absorb flavor gradually.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Good for learning how seasoning and simmering build flavor over time.
- Shows a practical way to cook pork with clear preparation and cooking cues.
- Gives the dish a clear rich and savory flavor profile without making the method feel complicated.
Ingredients
- 500 g Pork Belly
- 200 ml Shaoxing Wine
- 35 g Light Soy Sauce
- 20 g Dark Soy Sauce
- 1 piece Ginger
- 1 bunch Scallions
- to taste Rock Sugar
- 1 pod Star Anise
- 1 piece Cinnamon Stick
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
Pork Belly
Pork brings savory depth and works well with ginger, garlic, soy sauce, vinegar, and vegetables.
Shaoxing Wine
Rice wine adds aroma and helps soften stronger flavors in Chinese home cooking.
Light Soy Sauce
Soy sauce seasons the dish with salt and umami while helping the sauce taste more rounded.
Dark Soy Sauce
Soy sauce seasons the dish with salt and umami while helping the sauce taste more rounded.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Sauce
Shaoxing Wine
Chinese cooking wine used in marinades, stir-fries, braises, and sauces.
Sauce
Dark Soy Sauce
Used in small amounts for darker color, gloss, and deeper soy flavor.
Sauce
Light Soy Sauce
The everyday soy sauce for salt, umami, marinades, and stir-fry seasoning.
Technique
How to Steam Chinese Food
Understand Chinese steaming for fish, eggs, tofu, buns, and vegetables.
Technique
Wok Hei
The smoky high-heat flavor associated with fast wok cooking.
Step-by-Step Instructions
Step 1
Rinse the pork belly and blanch it in boiling water for 5 minutes. Remove and drain.
Step 2
Cut the pork belly into large bite-sized pieces.
Step 3
Prepare a clay pot or casserole.
Step 4
Arrange the scallions and ginger slices across the bottom of the pot.
Step 5
Place the pork belly pieces skin-side down on top of the aromatics.
Step 6
Pour in the Shaoxing wine.
Step 7
Add the light soy sauce and dark soy sauce.
Step 8
Add the rock sugar, star anise, and cinnamon stick.
Step 9
Bring to a boil over high heat. Reduce to low heat and simmer for 1½ to 2 hours, turning the pork occasionally.
Step 10
When the pork is tender, remove it from the clay pot.
Step 11
Transfer the pork to a heatproof bowl, skin-side up. Spoon some braising liquid over the top and steam for 20–30 minutes before serving.
Cooking Tips
- No water is needed for this recipe; Shaoxing wine provides all the braising liquid.
- The steaming step helps make the pork belly exceptionally tender and less greasy.
- Turn the pork occasionally during braising to ensure even coloring.
- Use high-quality Shaoxing wine for the best flavor.
- Serve with steamed rice to enjoy the rich sauce.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Serve with rice to catch the sauce, plus a crisp vegetable dish for balance.
- Leftovers often reheat well; add a splash of water if the sauce thickens too much.
Recipe Card
This clay pot braised pork belly is a rich and flavorful Chinese classic. Pork belly is slowly simmered with Shaoxing wine, soy sauces, ginger, scallions, and aromatic spices until tender and melt-in-your-mouth. The final steaming step creates an exceptionally soft texture while preserving the deep savory sauce.
Ingredients
- 500 g Pork Belly
- 200 ml Shaoxing Wine
- 35 g Light Soy Sauce
- 20 g Dark Soy Sauce
- 1 piece Ginger
- 1 bunch Scallions
- to taste Rock Sugar
- 1 pod Star Anise
- 1 piece Cinnamon Stick
Method
- Rinse the pork belly and blanch it in boiling water for 5 minutes. Remove and drain.
- Cut the pork belly into large bite-sized pieces.
- Prepare a clay pot or casserole.
- Arrange the scallions and ginger slices across the bottom of the pot.
- Place the pork belly pieces skin-side down on top of the aromatics.
- Pour in the Shaoxing wine.
- Add the light soy sauce and dark soy sauce.
- Add the rock sugar, star anise, and cinnamon stick.
- Bring to a boil over high heat. Reduce to low heat and simmer for 1½ to 2 hours, turning the pork occasionally.
- When the pork is tender, remove it from the clay pot.
- Transfer the pork to a heatproof bowl, skin-side up. Spoon some braising liquid over the top and steam for 20–30 minutes before serving.
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