Chinese Pork Belly Stew with Soy, Ginger, and Star Anise

Chinese pork belly stew is a soy-braised dish of rich, tender pork cooked slowly with ginger, garlic, and warming spices until the cooking liquid turns glossy and savory-sweet. Versions vary by region and household; this approachable stovetop version is delicious spooned over rice, with the sauce and aromatics doing the work of a simple side dish.

Ingredients

2½ lb (1.13 kg) skin-on pork belly, cut into roughly 1½-inch (4 cm) pieces
1 tbsp (15 ml) neutral oil, such as canola or peanut oil
1 medium yellow onion, about 1 cup (150 g), cut into wedges
2 tbsp (30 g) fresh ginger, peeled and sliced into coins
4 garlic cloves (about 20 g), lightly crushed and peeled
2 whole star anise (about 2 g)
1 small cinnamon stick, about 3 inches (8 cm)
¼ cup (60 ml) Shaoxing wine
¼ cup (60 ml) regular light soy sauce
1 tbsp (15 ml) dark soy sauce
2 tbsp (25 g) rock sugar or packed light brown sugar
2 cups (475 ml) low-sodium chicken stock or water
1 tbsp (15 ml) rice vinegar
¼ tsp (1 g) freshly ground white or black pepper
2 scallions, about 2 oz (55 g), thinly sliced, for serving
1 tsp (5 ml) toasted sesame oil, for serving (optional)

Instructions

Prepare the ingredients. Cut the pork belly into similarly sized pieces so they cook at the same rate, and pat the surfaces dry with paper towels. Slice the ginger, crush the garlic, cut the onion into wedges, and measure the wine, soy sauces, sugar, stock, and vinegar. This hands-on setup takes about 25 minutes; keeping everything ready makes the browning and sauce-building steps easier to manage.
Brown the pork. Set a heavy 4- to 5-quart Dutch oven or other lidded pot over medium heat and add the oil. When it shimmers, add the pork in a single layer, working in batches if needed. Brown the pieces for about 10 to 12 minutes total, turning them so several sides take on a deep golden color. Avoid crowding the pot, which makes the pork steam instead of brown. If a lot of fat renders, carefully pour off all but about 1 tablespoon, leaving the browned bits in the pot.
Soften the aromatics. Add the onion, ginger, and garlic to the pot. Stir for about 2 minutes, scraping the bottom gently, until the onion begins to soften and the ginger and garlic smell fragrant. Add the star anise and cinnamon stick. Keep the heat moderate; garlic should become aromatic but should not turn dark or bitter.
Build the braising liquid. Pour in the Shaoxing wine and scrape up the browned bits from the bottom of the pot. Let it bubble for about 1 minute, then stir in both soy sauces, the sugar, stock, vinegar, and pepper. Return the pork and any collected juices to the pot. The liquid should come partway up the meat rather than cover it completely. Bring it to a gentle boil, then immediately reduce the heat to low.
Braise until tender. Cover the pot, leaving the lid slightly ajar if the liquid is bubbling too vigorously, and simmer gently for 1 hour 45 minutes. Turn the pieces once or twice during cooking and check that the liquid is at a quiet simmer, not a rolling boil. If the pot looks dry before the pork is tender, add hot water in ¼-cup (60 ml) increments. The pork is ready when a fork slips into the meat easily and the skin is soft and yielding.
Check the pork and finish the sauce. Use a food thermometer to check a thick piece of pork. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork; this long braise should take the pieces well beyond that temperature as they become tender. Remove the cinnamon and star anise. If the sauce is thin, transfer the pork briefly to a plate and simmer the liquid uncovered for about 3 to 5 minutes, until glossy but still plentiful enough to spoon over rice. Return the pork and turn it gently in the sauce.
Rest and serve. Take the pot off the heat and let it stand for 10 minutes, including at least the required 3-minute pork rest. Spoon away excess surface fat if you prefer a lighter sauce, then taste and adjust with a little more vinegar for brightness or soy sauce for saltiness. Scatter over scallions and, if using, drizzle with sesame oil. Serve hot with plenty of sauce.

Tips

Choose the right cut. Ask for skin-on pork belly cut from a piece with distinct layers of meat and fat. If skin-on belly is unavailable, skinless pork belly works, though the sauce will have less of the silky texture that the skin contributes. Pork shoulder can stand in for a less fatty stew, but it will not have the same rich, soft layers.
Use a steady simmer. A hard boil can make the meat seize and the sauce reduce too quickly. Keep the heat low enough for occasional small bubbles, and check the pot periodically. A heavy pot with a close-fitting lid holds heat evenly and is especially helpful on an electric or induction hob.
Adjust salt with the stock you use. Regular soy sauce is already salty, so low-sodium stock or water gives you more control. If you have only regular stock, use water for part or all of the liquid and taste the sauce near the end before adding any extra soy sauce.
Make the sauce suit your taste. The sugar balances the soy and spices rather than making the dish taste like dessert. Start with the listed amount; after braising, add a splash of rice vinegar if it tastes too rich, or a pinch of sugar if the soy flavor seems too sharp.

Serving Suggestions

Serve the pork belly in shallow bowls over steamed jasmine or short-grain rice, with enough braising liquid to season the rice. Plain rice is a useful partner because it soaks up the concentrated sauce without competing with the pork. For a more complete meal, add a quick-cooked green vegetable such as bok choy, gai lan, spinach, or green beans. Blanch or stir-fry the vegetables separately and keep their seasoning simple, so the soy, ginger, and star anise remain clear in the main dish.

Offer a small dish of sliced scallions or chili oil at the table for anyone who wants a sharper or spicier finish. A spoonful of pickled mustard greens or another tart, crisp pickle also contrasts nicely with the soft, rich pork. If serving family-style, arrange the pork in a warmed bowl and pour the sauce over it just before it reaches the table; this keeps the meat moist and makes the aromatics easy to spot and remove.

Variations

Shaoxing wine brings a rounded, slightly nutty flavor common in Chinese cooking. If you cannot find it, use an equal amount of dry sherry; the result is a practical substitute with a somewhat different aroma. Avoid sweet cooking wine, which can make the sauce overly sweet and salty. For an alcohol-free version, replace the wine with an equal amount of stock or water and add an extra teaspoon (5 ml) of rice vinegar near the end to restore a little of its brightness.

Rock sugar is traditionally used in many soy-braised preparations and gives the sauce a clean sweetness, but packed light brown sugar works well and adds a faint molasses note. For a warmer spice profile, add one dried red chili with the star anise; remove it before serving if you want fragrance without much heat. You can also add 4 oz (115 g) firm tofu, cut into cubes, during the final 20 minutes of braising so it absorbs some sauce without falling apart. These are options rather than requirements, and household versions of braised pork vary.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Store the pork and sauce together in a covered, shallow container; they keep for 3 to 4 days in the refrigerator. The sauce may look firm or slightly gelatinous when cold because pork skin and connective tissue release gelatin during the long braise. That is normal; it will loosen as it warms. If the fat firms on top, lift off some or all of it before reheating.

For longer storage, freeze the cooled pork and sauce in a sealed freezer-safe container for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator. Reheat gently in a covered saucepan over low heat, stirring occasionally and adding a splash of water if the sauce has thickened too much. You can also microwave a portion in a covered, microwave-safe dish, stirring partway through. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer, and avoid repeatedly cooling and reheating the full batch.

Frequently Asked Questions

Can I make Chinese pork belly stew ahead?
Yes. Braise it a day ahead, cool it promptly, and refrigerate it with the sauce. The flavors have time to settle, and the chilled fat is easy to remove from the surface before reheating. Warm it slowly in a covered pot until the pork is hot throughout, then check that leftovers reach 165°F (74°C).

Why is my pork belly still chewy?
It likely needs more time at a gentle simmer. Pork belly can pass through a stage where it is cooked but still firm; keep braising and check again after 15 minutes. A rolling boil is not a shortcut and may make the meat tough while reducing the liquid too quickly. Tenderness, rather than the clock alone, is the final cue.

Can I cook this in a slow cooker?
Yes, though browning first still adds useful flavor. Brown the pork and soften the aromatics on the stove, then transfer everything to the slow cooker with the braising liquid. Cook on low until fork-tender, commonly about 6 to 8 hours depending on the cooker and piece size. Since slow cookers vary, begin checking for tenderness around the 6-hour mark; reduce the sauce on the stove afterward if needed.

Can I use pork shoulder instead of pork belly?
Yes. Cut boneless pork shoulder into roughly 1½-inch (4 cm) pieces and follow the same method, checking tenderness as it braises. Shoulder has less layered fat and skin, so the finished stew will be meatier and less silky. It may need a little more or less time depending on the cut and size of the pieces.

What can I use instead of star anise?
Star anise gives this stew its distinctive sweet, licorice-like aroma. If you do not have it, omit it rather than replacing it with a large amount of another spice; the dish will still be savory and satisfying but less aromatic. A small pinch of five-spice powder can provide a related flavor, though it may contain other spices and will make the sauce taste different.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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