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A bowl of pork belly and potatoes in soy sauce on top of rice

Chinese Braised Pork Belly

A classic home cooked Asian dish. Lean pork belly and red Idaho® potatoes cooked in a savory sweet soy based herb sauce until tender and soft. Served with rice for the ultimate comfort food meal!
5 from 3 votes
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Course: Main Course
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 1003kcal
Author: MinShien


  • 1 tbsp vegetable oil
  • 2 lbs lean pork belly sliced
  • 1/4 cup soy sauce
  • 1/8 cup dark soy sauce
  • 3 tbsp brown sugar
  • 3/4 cup rice wine
  • 1/2 tsp five spice powder
  • 4 cloves garlic
  • 1 3/4 cups water more if needed
  • 5-6 red Idaho® potatoes cubed


  • Heat Dutch oven or pot with vegetable oil under medium high heat. Add sliced pork belly. Sear on both sides for a few minutes.
  • Add soy sauce, dark soy sauce, brown sugar, rice wine, five spice powder, garlic, water, and red Idaho® potatoes. Add more water if needed to submerge at least 4/5 of the items. Bring to a boil.
  • Lower heat to medium low, cover and cook for 50 minutes. Check halfway through, stir, and add more water if the liquid is drying out.
  • Remove from heat.
  • Serve with rice and enjoy!


Depending on the pot/Dutch oven you are using, you may or may not need more than 1 ¾ cups of water. When I make this in my Dutch oven, I only need 1 ¾ cups of water. Every appliance and stove top are different, so adjust the water accordingly! Note that water will evaporate as it cooks. The final dish should not be soup-y, but should still have a little bit of sauce.


Calories: 1003kcal | Carbohydrates: 37g | Protein: 19g | Fat: 83g | Saturated Fat: 31g | Cholesterol: 109mg | Sodium: 896mg | Potassium: 1146mg | Fiber: 3g | Sugar: 8g | Vitamin A: 29IU | Vitamin C: 16mg | Calcium: 43mg | Iron: 3mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!