Caramelized Pork Belly Recipe

Trim and season

Pat the pork belly dry with paper towels. If skin is on, score the skin in a crosshatch pattern about 5 mm deep. Rub the pork belly all over with kosher salt and freshly ground black pepper. Let sit at room temperature for 20 minutes while you prepare other components.

Place a 4–5 quart cast-iron pot or Dutch oven over medium heat. Add the neutral oil and granulated sugar. Stir constantly with a heatproof spatula or wooden spoon as the sugar melts. Watch carefully: within 3–6 minutes the sugar will dissolve, turn amber, then a deep caramel. When it reaches a deep golden-brown (not burnt), immediately and carefully swirl in about 60 ml of the braising water to deglaze — the mixture will steam and bubble vigorously. Lower heat to medium-low.

Add the remaining braising liquid ingredients (remaining water, dark soy, light soy, brown sugar, mirin, Shaoxing wine, rice vinegar) to the pot and stir to combine with the caramel. Taste quickly and adjust: the liquid should be balanced sweet-salty and aromatic. Bring to a gentle simmer.

Add smashed garlic, sliced ginger, halved shallots, star anise, cinnamon stick, green onions, and optional chili flakes to the braising liquid. Stir them in and let the pot come back to a low simmer.

Carefully lower the seasoned pork belly into the pot, fat-side up if possible. The liquid should come about two-thirds up the sides of the pork; add a splash more water if needed. If the pork floats, weigh it down with a small heatproof plate.

Bring the pot to a gentle simmer over medium-low heat, then reduce heat to maintain a very low simmer. Cover the pot with a tight-fitting lid. Braise for 1 hour 15 minutes to 1 hour 30 minutes, turning the pork once halfway through so it cooks evenly and absorbs flavors.

After braising time, remove the lid. Lift the pork belly onto a cutting board and tent with foil to rest. Increase heat under the pot and simmer the braising liquid uncovered until it reduces and thickens into a glossy sauce, about 10–15 minutes. Skim off excess fat as desired while reducing to concentrate flavor.

When the sauce is syrupy and coats the back of a spoon, turn off the heat. Swirl in the butter and sesame oil to add sheen and richness. Stir in half of the sliced cilantro or green onion.

Slice the rested pork belly into 1–1.5 cm thick pieces. Return slices to the pot and spoon the caramel glaze over each piece, or place slices in a shallow pan and pour the reduced sauce over them to coat evenly.

To deepen caramelization (optional): preheat broiler. Place glazed pork slices on a rimmed baking sheet and broil 2–4 minutes until edges blister and caramel darkens — watch closely to avoid burning. Remove and let rest 2 minutes.

Transfer pork to a serving platter, spoon additional glaze from the pot over the top, and garnish with remaining cilantro or green onion. Serve hot with steamed rice or buns.