Chinese Braised Pork Belly with Sesame Broccoli & Cucumber Salad

Tender, glossy, melt-in-your-mouth pork belly braised in soy, spices, and Shaoxing wine. Served with fluffy rice, sesame broccoli, and a refreshing cucumber salad. This is the ultimate celebratory dinner, perfect for Father’s Day or any gathering where you want to impress with minimal effort.

Serves: 4
Prep time: 20 minutes
Cook time: 1 hour 
Total time: 1 hour 20 minutes

Let’s learn how to make it

This is a dish that looks and tastes restaurant-level but is surprisingly simple. The pork belly is simmered gently until it becomes unbelievably tender, then reduced down to a sticky, glossy glaze. Served with fragrant rice, sesame-garlic broccoli, and a quick cucumber salad, it’s indulgent, balanced, and a guaranteed crowd-pleaser.

Ingredients

For the pork belly:

• 1kg pork belly, cut into chunky strips (bone-in or boneless)

• 2 tbsp sugar (white, rock, or palm sugar)

• 2 tbsp Shaoxing wine (or dry sherry)

• 2 tbsp dark soy sauce

• 1 tbsp light soy sauce

• 2 garlic cloves, lightly crushed

• 1 star anise

• 1 cinnamon stick

• 1 small dried chili (optional)

• 1 small tbsp Chinese five spice

• Water, to cover

For the rice:

• 2 cups jasmine rice

• Cold water (knuckle test method works best)

For the sesame broccoli:

• 1 large head of broccoli, florets and stalk sliced

• 2 garlic cloves, grated

• 2 tbsp sesame seeds, toasted

• 1 drizzle of sesame oil or olive oil

• Pinch of salt

For the cucumber salad:

• 1 cucumber, thinly sliced

• 1 tsp rice wine vinegar (or white vinegar)

• ½ tsp sugar

• Dash of sesame oil

• Pinch of chili flakes or chili crisp

• Optional: fresh coriander

For garnish:

• Spring onion curls (greens sliced very thin, soaked in cold water)

Method

1. Blanch the pork belly

• Bring a pot of water to a boil. Add the pork belly pieces and simmer until scum rises to the surface. Skim, then drain and rinse the meat.

2. Caramelise the pork

• In a heavy pot, heat 1 tbsp oil and add the sugar. Let it melt without stirring until golden and bubbling.

• Add the pork belly and sear until browned and glossy. It will SPIT everywhere if there is still water on it.

3. Build the braising liquid

• Pour in the Shaoxing wine and let it reduce by half.

• Add the soy sauces, garlic, star anise, cinnamon, chili (if using), and Chinese five spice. Give it all a good stir and coat in the Chinese five spice.

• Add just enough water to cover the pork. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1 hour until the pork is tender.

4. Reduce the sauce

• Remove the lid and turn up the heat. Let the liquid reduce until thick, glossy, and clinging to the pork. Stir often to avoid sticking.

5. Cook the rice

• Wash the rice, then cook using the knuckle test (water to first knuckle above rice level). Bring to a boil, reduce to low, and steam until fluffy. If you Are not sure what I am talking about. Watch this video.

6. Make the cucumber salad

• Toss cucumber slices with vinegar, sugar, sesame oil, and chili flakes. Chill for 15–20 minutes to marinate.

7. Make the sesame broccoli

• Blanch the broccoli for 2–3 minutes until bright green. Drain and toss with grated garlic, toasted sesame seeds, oil, and salt.

8. Serve & garnish

• Pile fluffy rice into bowls, top with glossy braised pork belly, add cucumber salad and sesame broccoli on the side. Finish with spring onion curls and extra sesame seeds.

Chef’s Tip

Buy pork belly in one whole slab if you can, it gives the best balance of tender meat and soft, bouncy fat. Leftovers are even better the next day as the flavors deepen. That's if there is ANY left!

Enjoy

Del x