Cantonese Braised Pork Belly with Black Bean and Star Anise

Name: Cantonese Braised Pork Belly with Black Bean and Star Anise
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Ingredients: 800 g pork belly, skin scored and cut into 3 cm chunks; 2 tbsp fermented black beans, rinsed and lightly mashed; 1 tbsp vegetable oil; 4 garlic cloves, finely minced; 1 thumb-size piece ginger (about 25 g), thinly sliced; 3 star anise pods; 2 tbsp light soy sauce; 1 tbsp dark soy sauce; 1 tbsp Shaoxing wine; 1 tbsp rock sugar or brown sugar; 300 ml water; 2 scallions, cut into 5 cm lengths; Fresh coriander leaves, for garnish; Steamed jasmine rice, to serve

Slow-simmered pork belly melts tender in a rich, umami-laden sauce brightened by fermented black beans and fragrant star anise for deep Cantonese comfort.

Prep20 minCook120 minTotal140 minServes4Difficultymedium

Method

How to make it

01
Pat the pork belly chunks dry with paper towels to ensure even browning.
02
Heat vegetable oil in a heavy-bottomed pot over medium-high heat. Add pork belly pieces skin side down, searing until golden brown and crispy, about 5 minutes. Turn and brown all sides, 5 more minutes total.
03
Remove pork from the pot and discard excess fat, leaving about 1 tablespoon for flavor.
04
Reduce heat to medium, add minced garlic, ginger slices, and mashed fermented black beans. Stir for 1 minute until fragrant, careful not to burn.
05
Return the pork belly to the pot along with star anise pods, light soy sauce, dark soy sauce, Shaoxing wine, and rock sugar. Stir gently to coat the pork evenly.
06
Pour in 300 ml water, bringing the mixture to a gentle simmer.
07
Add scallions and cover the pot with a tight-fitting lid. Lower heat to maintain a gentle simmer and cook for 1 hour 45 minutes, turning pork occasionally to ensure even cooking and sauce absorption.
08
Check the pork after 1 hour 30 minutes; the meat should be tender and the sauce thickened. If needed, uncover and simmer for an additional 15 minutes to reduce the sauce further.
09
Discard star anise pods and scallion pieces before serving.
10
Serve pork belly pieces spooned over steamed jasmine rice, garnished with fresh coriander leaves.

From the editor

Cooking tips

Scoring the pork belly skin helps fat render more evenly and crisps the surface during searing.
Rinsing fermented black beans reduces excess saltiness while preserving their distinctive umami flavor.
Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution for slow simmering.
Leftover braised pork belly stores well refrigerated for up to 3 days and tastes even better reheated gently on the stove.

Published June 4, 2026