Braised Pork Belly (Taiwanese Style)

Bowl full of rice, topped with braised pork and steamed veggies


  • 1 1/2 lb Skin on pork belly
  • 2 tbsp of shallot oil
  • 10 cloves of garlic
  • 1 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp thick soy sauce (can be substituted with dark soy sauce)
  • 1 tsp five spice powder
  • 2 tbsp cooking wine
  • 2 pieces of rock sugar
  • 1 1/2 cups of chicken broth or water


  1. Cut pork belly into one inch pieces.
  2. Add 2 tbsp shallot oil and 10 garlic cloves to wok on medium heat. Stir fry for a couple of minutes until fragrant.
  3. Scoot the aromatics to one side and add pork belly to brown. Once browned, add 2 tbsp cooking wine around the sides.
  4. Then, add 1 tbsp each of soy sauce, dark soy sauce, and thick soy sauce followed by 1 tsp of five spice powder and rock sugar.
  5. Continue to stir fry until the sauces mostly evaporate. (This step is very important). Once it's mostly cooked down, the sauce should be glistening like a glaze around the pork belly. Add chicken stock or water until it covers the meat and continue cooking.
  6. Cover pot with a lid and cook for another 30 minutes/until tender.