Braised Pork Belly Steamed Bun

Braised Pork Belly

This recipe makes a generous batch—perfect for meal prep or entertaining. Serve with steamed buns and marinated vegetables for a flavorful and effortless meal.

Ingredients

Marinade

• 2 tbsp dark soy sauce
• 3 tbsp light soy sauce
• ½ tsp Chinese five-spice powder
• 500g pork belly, cut into 2-inch pieces
• 3 tbsp cooking oil

Sauce

• 1 cup chicken broth (or water)
• ½ cup Chinese cooking wine
• 3 tbsp regular soy sauce
• 2 tbsp dark soy sauce
• 1 tbsp lemongrass and tamarind chili paste
• 2 tbsp hoisin sauce
• ¼ cup brown sugar
• 1 knob ginger, sliced
• 2 whole star anise
• 3 cloves garlic
• 1 cinnamon stick
• 6 green onions, cut into long pieces
• 1 onion, chopped
• 2 carrots, peeled and cut into chunks
• 1 daikon, peeled and cut into chunks

Instructions

1. In a bowl, mix all marinade ingredients and coat the pork belly. Let it marinate for 30 minutes.
2. Heat a pan over medium heat. Sear the pork belly, skin-side down, until lightly browned. Set aside.
3. Preheat the oven to 350°F (175°C). In a Dutch oven, combine the seared pork belly with all sauce ingredients.
4. Cover and bake for 1.5 to 2 hours, or until the pork is tender.
5. Serve with steamed buns, green vegetables and some more generous amount of lemongrass and tamarind chili paste.