30-Minute Soy Sauce Pork Belly
30-Minute Soy Sauce Pork Belly
Ingredients
- 2 pounds pork belly
- 1 1/2 tablespoons dark soy sauce
- 1 cup water
- 3 ginger, slices
- 2 star anise, pods
- 2 green onions, cut into 2-inch pieces
- 1 cinnamon stick
- 2 bay leaves
Instructions
- 1
Prepare the pork belly: Take the 2 pounds of pork belly and prick its skin all over with a fork. This helps the skin crisp and allows the braising liquid to penetrate more effectively.
⏱️ 3 min
- 2
Prepare the braising liquid: In a small bowl, combine the 1 1/2 tablespoons of dark soy sauce and 1 cup of water. Stir until well combined.
⏱️ 1 min
- 3
Pan-fry the pork belly: Place the pork belly pieces into a large, heavy-bottomed pan or Dutch oven over high heat. Pan-fry for 2 minutes per side until each side develops beautiful golden edges and some fat has rendered. You may need to do this in batches depending on the size of your pan.
⏱️ 8 min
- 4
Add aromatics: Reduce the heat to medium. To the pan with the seared pork belly, add the 3 slices of ginger, 2 pods of star anise, 2-inch pieces of green onions, 1 cinnamon stick, and 2 bay leaves. Stir gently to distribute the aromatics around the pork belly.
⏱️ 2 min
- 5
Add braising liquid: Carefully pour the previously prepared braising liquid (dark soy sauce and water mixture) into the pan over the pork belly and aromatics. Ensure the liquid covers at least half of the pork belly.
⏱️ 1 min
- 6
Braise: Bring the liquid to a gentle simmer. Cover the pan with a tight-fitting lid and braise on medium heat for approximately 20 minutes, or until the pork belly is completely cooked through and very tender. Flip the pork belly halfway through braising to ensure even cooking.
⏱️ 20 min
- 7
Serve: Once braised, carefully remove the pork belly from the pan and place it on a cutting board. Let it rest for a minute, then slice it into thick pieces. Arrange on a serving platter and drizzle with some of the braising liquid from the pan, if desired. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
30-Minute Soy Sauce Pork Belly
- 2 pounds pork belly
- 1 1/2 tablespoons dark soy sauce
- 1 cup water
- 3 ginger, slices
- 2 star anise, pods
- 2 green onions, cut into 2-inch pieces
- 1 cinnamon stick
- 2 bay leaves
Instructions
- 1
Prepare the pork belly: Take the 2 pounds of pork belly and prick its skin all over with a fork. This helps the skin crisp and allows the braising liquid to penetrate more effectively.
⏱️ 3 min - 2
Prepare the braising liquid: In a small bowl, combine the 1 1/2 tablespoons of dark soy sauce and 1 cup of water. Stir until well combined.
⏱️ 1 min - 3
Pan-fry the pork belly: Place the pork belly pieces into a large, heavy-bottomed pan or Dutch oven over high heat. Pan-fry for 2 minutes per side until each side develops beautiful golden edges and some fat has rendered. You may need to do this in batches depending on the size of your pan.
⏱️ 8 min - 4
Add aromatics: Reduce the heat to medium. To the pan with the seared pork belly, add the 3 slices of ginger, 2 pods of star anise, 2-inch pieces of green onions, 1 cinnamon stick, and 2 bay leaves. Stir gently to distribute the aromatics around the pork belly.
⏱️ 2 min - 5
Add braising liquid: Carefully pour the previously prepared braising liquid (dark soy sauce and water mixture) into the pan over the pork belly and aromatics. Ensure the liquid covers at least half of the pork belly.
⏱️ 1 min - 6
Braise: Bring the liquid to a gentle simmer. Cover the pan with a tight-fitting lid and braise on medium heat for approximately 20 minutes, or until the pork belly is completely cooked through and very tender. Flip the pork belly halfway through braising to ensure even cooking.
⏱️ 20 min - 7
Serve: Once braised, carefully remove the pork belly from the pan and place it on a cutting board. Let it rest for a minute, then slice it into thick pieces. Arrange on a serving platter and drizzle with some of the braising liquid from the pan, if desired. Serve immediately.
⏱️ 3 min