Braised Pork Belly To Warm Your Winter

Child enjoying braised pork belly with rice.

Looking for a way to create a restaurant-worthy meal at home without spending hours in the kitchen? Braised pork belly is your answer! This recipe delivers incredibly tender, flavorful meat with minimal effort. Braising is a cooking technique that involves simmering meat in a flavourful liquid over low heat. This slow and gentle cooking process allows the flavours to deeply penetrate the meat, resulting in a dish that’s both melt-in-your-mouth tender and bursting with taste.

The beauty of this recipe lies in its simplicity. With a few pantry staples and some quality pork belly, you can create a dish that will impress your family and most importantly your children.

This recipe is also a great way to introduce your child to new flavours and textures. The rich, savoury sauce and the tender pork belly offers a delicious culinary experience that’s sure to tantalize their taste buds. So ditch the takeout menus and create a heartwarming and delicious meal for your family with this easy-to-follow braised pork belly recipe.

braised pork belly

Braised Pork Belly (Serves 6)


  • 600g pork belly  
  • 250ml Shaoxing rice wine, or cooking wine 
  • 200g carrot, chunking diced 
  • 200g potato, chucking diced 
  • 200g fried bean curd, or hard bean curd, chucking diced  
  • 2 tablespoons light soy sauce 
  • 1  tablespoon dark soy sauce  
  • 5 slices ginger 
  • 20g rock sugar, or 1 tablespoon regular sugar 
  • 2 star-anise 
  • 2 cinnamon sticks 


Blanch the pork 

  • Cut pork belly into 2-3 cm chunks (about 1 inch).
  • Put into a pot then fill with cold water. Boil over high heat. 
  • Once it starts boiling, you’ll see froth appearing on the surface. Skim it off with a spoon. 
  • Drain the meat in a colander then rinse under running water. 

Braise the pork 

  • Put the pork into a clean pot. Pour in Shaoxing rice wine and hot water (barely covering the meat). Add light soy sauce, dark soy sauce, ginger, star anise and cinnamon sticks. 
  • Bring the liquid to a full boil.
  • Cover with a lid and leave to simmer over low heat for 40 minutes  
  • Add diced carrot and cook for 10 mins
  • Add diced potato and diced bean curd, and cook for a further 10 minutes, or until the meat is tender and the vegetables are nearly cooked. (During the process stir it around a few times). 

Thicken the broth 

  • Uncover the pot. Add sugar then turn the heat to the highest. Leave to boil fiercely (Stir from time to time) until the broth reduces to just enough to cover the bottom of the pot.  
  • Serve with plain steamed rice. 

Serve this braised pork belly over fluffy rice for a complete and satisfying meal. You can also add a side of steamed vegetables for a well-rounded plate. Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop. We guarantee the melt-in-your-mouth pork and the rich, flavorful sauce will become a new family favourite.

We hope that you’ll give this braised pork belly a try at home and make it with your children. This recipe is a firm favourite at our Service. If you’d like to know more about the food that we serve you can visit our sample menu on our centre page. Or book a tour and come and see our chefs in action for yourself.

Written By

Vivian, CEEC’s Chef

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