Hungry Pot Pork Belly Recipe

Prepare pork

Trim any excessive stringy connective tissue from the pork belly and cut the slab into roughly 1-inch (2.5 cm) cubes so the pieces braise evenly. Pat pieces dry with paper towel.

Blanch the pork: place the pork cubes in a large pot and cover with cold water. Bring to a rolling boil over high heat for 3 minutes to remove blood and impurities. Skim foam, then drain and rinse the pork under warm running water. Pat dry.

Make the marinade/braising base: in a bowl combine low-sodium soy sauce, dark soy sauce, Shaoxing wine, light brown sugar, additional granulated sugar, sliced ginger and smashed garlic. Stir until sugar mostly dissolves.

Toast whole spices: in a dry skillet over medium heat, toast star anise, cinnamon stick, Sichuan peppercorns (if using) and bay leaf for 30–60 seconds until aromatic. Add the toasted spices to the marinade.

Prepare aromatics: halve the onion and separate the scallion whites from the greens. Tie the scallion whites into a loose knot (this makes them easy to remove later). If using fresh chile, slice thinly and reserve the seeds or remove for less heat.

Sear pork (optional but recommended): heat a wide heavy-bottomed pot or Dutch oven over medium-high heat. Add 1–2 tablespoons neutral oil (not listed separately — use oil from your pantry). When hot, add pork in a single layer and sear until well-browned on most sides, working in batches to avoid crowding, about 6–8 minutes total. Browning renders fat and adds flavor. Remove browned pork and set aside.

Deglaze and combine: reduce heat to medium, add the halved onion and knotted scallion whites to the pot and cook 2–3 minutes until aromatic. Pour in the prepared marinade, scraping up any browned bits from the bottom of the pot.

Add pork and liquid: return seared pork to the pot. Add water or low-sodium chicken stock until the pork is just about 3/4 covered (about 2–3 cups, adjust to the pot volume). Stir in the optional teaspoon of vinegar for a touch of acidity.

Bring to a simmer: bring liquid to a gentle simmer over medium-high heat. Skim any foam or excess fat that rises to the surface with a spoon to keep the braise clear.

Braise low and slow: reduce heat to low so the liquid holds a gentle simmer (one or two small bubbles). Cover partially with a lid and braise until the pork is very tender and the sauce is glossy and reduced to coat the meat, about 1 hour 30 minutes to 2 hours. Stir every 20–30 minutes and turn pieces so they braise evenly. If sauce reduces too quickly before pork is tender, add up to 1/2 cup additional water or stock.

Finish and concentrate sauce: when pork is fork-tender, remove pork pieces to a plate. Increase heat to medium-high and reduce the braising liquid uncovered for 6–10 minutes until syrupy. Taste and adjust seasoning — add a pinch of salt or 1–2 tsp sugar if needed. Stir in 1 tsp sesame oil for aroma.

Coat pork: return the pork to the reduced sauce and gently toss to coat. Warm for 1–2 minutes to marry flavors. If you prefer a thicker glaze, mix 1 tsp cornstarch with 1–2 tsp cold water and stir into the sauce, simmer 1 minute until glossy (optional, cornstarch not listed separately—use from pantry).

Finish garnishes: remove and discard the knotted scallion whites, bay leaf, cinnamon stick and whole spices (if desired). Sprinkle with sliced scallion greens, cilantro leaves and toasted sesame seeds before serving.

Serve: spoon the glazed pork belly over steamed rice and serve with pickled mustard greens or quick-pickled cucumber on the side to cut the richness. Provide extra braising sauce in a small bowl for spooning.

Storage: cool to room temperature, then refrigerate in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of water or stock so the sauce loosens and the pork stays moist. Freeze up to 3 months.