Five Spice Braised Pork Belly
Tender Chinese five spice pork belly braised with Shaoxing, soy, and turbinado sugar. Marinate overnight, sear, then slow-cook until very tender.
This Chinese braised pork belly five spice recipe was made by Spice House staffers Adam Schwartz and Tracy Turoczy for an event at the Evanston Women's Club.
- Rub pork belly with oil and five spice, salt, and Szechuan peppercorns and marinate overnight for best flavor.
- Sear in a very hot oven, then add the braising liquid to the pan edge and braise at 325F about 2.5 hours until very tender.
- Use Shaoxing wine for authentic flavor; dry sherry or mirin can substitute. Store refrigerated 3 to 4 days or freeze for longer.
Preparation Instructions:
Rub pork with oil, then generously rub with spices and salt. Allow to marinate overnight. Sear pork in oven at 500F for 25 minutes. Lower heat to 325F. Add braising liquid to pan (not on pork). Cook until very, very tender, approximately two and a half hours.
thespicehouse.com
More About This Recipe
Instead of the Chinese Five Spice used in this recipe, you can use Shichimi Togarashi and get a similar outcome. Shichimi Togarashi is a unique blend of orange peel, ginger, sasame, chilies and nori to create a spicy, nutty flavor that packs a big punch to noodle dishes, soups, and dumplings. See more pork recipes here!
Frequently Asked Questions
Do I have to marinate the pork belly overnight?
No, but overnight gives the best flavor. If you are short on time, let it sit at least 1 hour so the spices adhere, but aim for several hours or overnight for deeper seasoning.
Why add the braising liquid to the pan and not pour it over the pork?
Pouring liquid over the top would wash the spice rub away and remove the seared crust. Adding liquid around the pork allows the rub to stay in place while the meat braises and absorbs steam and aromatic flavors.
Can I substitute Shaoxing wine?
Yes. Dry sherry is the closest substitute. Mirin works but is sweeter. If you prefer nonalcoholic, use low-sodium chicken stock with a splash of rice vinegar or apple cider vinegar to mimic acidity.
How do I know when the pork belly is done?
It should be very, very tender and easy to pierce with a fork. For collagen breakdown aim for an internal temperature around 195 to 205 F, or check by testing if the meat pulls apart with little resistance.
Can I braise this on the stovetop or in a Dutch oven?
Yes. Sear first, then transfer to a covered Dutch oven and simmer gently over very low heat. Maintain a low steady simmer and check periodically; total braise time will be similar at about 2 to 3 hours.
How should I store and reheat leftovers?
Refrigerate in an airtight container for 3 to 4 days or freeze up to 2 months. Reheat gently in a low oven at 300 F covered, or warm on the stovetop with some braising liquid to prevent drying. Microwave is OK for single portions.
Can I use a different cut of pork?
Pork belly is ideal because of its fat layers that render and create a silky texture. You can use pork shoulder, but expect a different texture and possibly a longer braise to become tender.
Do I have to marinate the pork belly overnight?
No, but overnight gives the best flavor. If you are short on time, let it sit at least 1 hour so the spices adhere, but aim for several hours or overnight for deeper seasoning.
Why add the braising liquid to the pan and not pour it over the pork?
Pouring liquid over the top would wash the spice rub away and remove the seared crust. Adding liquid around the pork allows the rub to stay in place while the meat braises and absorbs steam and aromatic flavors.
Can I substitute Shaoxing wine?
Yes. Dry sherry is the closest substitute. Mirin works but is sweeter. If you prefer nonalcoholic, use low-sodium chicken stock with a splash of rice vinegar or apple cider vinegar to mimic acidity.
How do I know when the pork belly is done?
It should be very, very tender and easy to pierce with a fork. For collagen breakdown aim for an internal temperature around 195 to 205 F, or check by testing if the meat pulls apart with little resistance.
Can I braise this on the stovetop or in a Dutch oven?
Yes. Sear first, then transfer to a covered Dutch oven and simmer gently over very low heat. Maintain a low steady simmer and check periodically; total braise time will be similar at about 2 to 3 hours.
How should I store and reheat leftovers?
Refrigerate in an airtight container for 3 to 4 days or freeze up to 2 months. Reheat gently in a low oven at 300 F covered, or warm on the stovetop with some braising liquid to prevent drying. Microwave is OK for single portions.
Can I use a different cut of pork?
Pork belly is ideal because of its fat layers that render and create a silky texture. You can use pork shoulder, but expect a different texture and possibly a longer braise to become tender.
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