Braised Soy-Glazed Pork Belly


  • 1 kg pork belly, skin on

  • 4 cloves garlic, minced

  • 1 thumb-sized piece of ginger, peeled and sliced

  • 4 scallions, cut into 2-inch pieces

  • 1/2 cup soy sauce

  • 1/2 cup rice vinegar

  • 1/2 cup brown sugar

  • 1 cinnamon stick

  • 2 star anise

  • 3 cups water

  • 2 tablespoons light vegetable oil

  • Salt and pepper, to taste

  • Sliced scallions and chopped coriander, for serving

Instructions: Preheat the oven to 180°C. Score the pork belly skin in a diamond pattern, being careful not to cut into the meat. Season the pork belly with salt and pepper. Heat the vegetable oil in a large, oven-safe pot or Dutch oven over medium-high heat. Add the pork belly, skin side down, and cook for 5-6 minutes or until the skin is browned and crispy. Flip the pork belly over and add the garlic, ginger, and scallions to the pot. Cook for another 2-3 minutes or until fragrant. Add the soy sauce, rice vinegar, brown sugar, cinnamon stick, star anise, and water to the pot. Bring the mixture to a boil, then cover the pot with a lid. Transfer the pot to the preheated oven and braise the pork belly for 1.5-2 hours or until the meat is tender and the sauce has thickened. Remove the pot from the oven and let the pork belly rest in the sauce for 10 minutes. Slice the pork belly and serve with the sauce, sliced scallions, and chopped coriander.