Easy Pork Belly
Easy homemade pork belly recipe with ginger, soy, and aromatics. Low-sodium, anti-inflammatory braised dinner ready in under 3 hours.
Ingredients
- 2.5 pounds pork belly, skin-on and cut into 2-inch cubes
- 3 tablespoons avocado oil
- 4 medium scallions, white and light green parts separated, chopped
- 3 tablespoons fresh ginger, peeled and minced
- 5 garlic cloves, minced
- 1 cup low-sodium soy sauce
- 1/2 cup rice vinegar
- 3 tablespoons pure maple syrup
- 2 whole star anise pods
- 1 cinnamon stick
- 1 teaspoon sesame oil
- 3 cups beef broth
- 2 bay leaves
- 1 tablespoon red pepper flakes
- 2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
- 2 cups water
- 1 tablespoon arrowroot powder mixed with 2 tablespoons water
Instructions
- 1
Pat the pork belly pieces thoroughly dry with paper towels, which helps them develop a beautiful caramelized crust.
- 2
Heat avocado oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
- 3
Working in batches to avoid crowding, brown the pork belly on all sides until deeply golden, approximately 3-4 minutes per side, then transfer to a plate.
- 4
Reduce heat to medium and add the white parts of the scallions, minced ginger, and garlic to the pot, stirring constantly until fragrant, about 1 minute.
- 5
Pour in the low-sodium soy sauce, rice vinegar, and maple syrup while scraping up all the browned bits from the bottom of the pot.
- 6
Return the browned pork belly to the pot and add the beef broth, bay leaves, star anise, cinnamon stick, sesame oil, and red pepper flakes.
- 7
Bring the mixture to a gentle boil, then immediately reduce heat to low, partially cover with a lid, and simmer for 90 minutes.
- 8
Stir the pork belly occasionally and check that it's becoming tender, adjusting the heat if the liquid is boiling too vigorously.
- 9
Taste the braising liquid after 90 minutes and adjust seasoning with kosher salt and cracked black pepper as needed.
- 10
Continue simmering uncovered for another 30-45 minutes until the pork is fork-tender and the sauce has reduced by about one-third.
- 11
Whisk the arrowroot slurry and stir it into the pot if you prefer a thicker sauce, simmering for 2-3 minutes until it coats the back of a spoon.
- 12
Remove from heat, stir in the reserved light green parts of the scallions, and let rest for 5 minutes before serving.
- 13
Serve over cauliflower rice, steamed bok choy, or with a simple green salad to balance the richness.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Low-sodium soy sauce | Coconut aminos | Coconut aminos has a similar umami depth while containing significantly less sodium and providing a lower glycemic index for better blood sugar control |
| Pure maple syrup | Monk fruit sweetener or stevia | Eliminates simple sugars entirely while maintaining sweetness, supporting stable blood sugar levels throughout the meal |
| Avocado oil | Ghee or grass-fed butter | Ghee has higher smoke point and contains butyric acid which supports gut health and reduces inflammation markers |
| Rice vinegar | Apple cider vinegar with the mother | Raw apple cider vinegar contains beneficial probiotics and enzymes that support digestion and gut microbiome diversity |
| Arrowroot powder | Gelatin or bone broth reduction | Gelatin and bone broth naturally thicken while adding collagen and amino acids that repair gut lining and reduce intestinal inflammation |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 685 |
| Total Fat | 50g |
| Saturated Fat | 18g |
| Cholesterol | 162mg |
| Sodium | 820mg |
| Carbohydrates | 12g |
| Fiber | 2g |
| Sugar | 4g |
| Protein | 43g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
