Soy-Braised Pork Belly Recipe with Ginger and Star Anise

A splash of rice vinegar balances the richness at the end. Because everything cooks together in the Titanium Braiser Pro, the browned bits left behind by the pork become part of the finished sauce.

• 2 pounds (910 g) pork belly, cut into 2-inch cubes
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon neutral oil
• 6 garlic cloves, smashed
• One 2-inch piece fresh ginger, thinly sliced
• 4 scallions, cut into 2-inch lengths
• 2 tablespoons dark brown sugar
• 2 tablespoons Shaoxing wine or dry sherry
• ⅓ cup soy sauce, plus more as needed
• 2 whole star anise
• 1 cinnamon stick
• 2 cups (475 ml) low-sodium chicken stock
• 1 tablespoon rice vinegar, plus more as needed

To serve

• Thinly sliced scallions
• Toasted sesame seeds
• Steamed rice

1. Pat the pork belly dry and season it with the salt and pepper. Heat the oil in the Titanium Braiser Pro over medium-high heat. Add the pork in a single layer, fat-side down, and cook without moving until deeply browned, 4 to 5 minutes. Turn and brown the remaining sides, 8 to 10 minutes more. Work in batches as needed to avoid crowding the pan.
2. Transfer the pork to a plate. Carefully pour off all but 1 tablespoon of the rendered fat and reserve the excess for another use, if desired.
3. Reduce the heat to medium. Add the garlic, ginger, and scallions and cook, stirring, until aromatic but not browned, about 1 minute. Add the brown sugar and cook until it begins to dissolve, about 30 seconds. Pour in the Shaoxing wine and scrape up the browned bits from the bottom of the pan.
4. Return the pork and any accumulated juices to the Titanium Braiser Pro. Add the soy sauce, star anise, cinnamon stick, and enough stock to reach about three-quarters of the way up the pork. Bring to a gentle simmer, then cover and reduce the heat to low. Cook until the pork is tender but still holds its shape, about 2 hours, turning the pieces halfway through.
5. Uncover and discard the star anise and cinnamon stick. Increase the heat to medium and simmer, spooning the liquid over the pork occasionally, until the sauce is glossy and thick enough to coat the back of a spoon, 20 to 30 minutes.
6. Remove from the heat and stir in the rice vinegar. Taste and add more soy sauce or rice vinegar as needed. Spoon the pork and sauce over steamed rice in rice bowls and finish with the sliced scallions and sesame seeds.

Look for a slab with distinct, even layers of meat and fat rather than one thick cap of fat. Skinless pork belly is the simplest choice for this recipe, but skin-on will also work. Aim for a piece about 1½ inches thick so the 2-inch cubes hold their shape as they braise. A butcher can trim the slab and remove the skin for you.

Braised pork belly is even better the next day, after the flavors have had time to settle. Refrigerating it overnight also allows the excess fat to solidify on the surface, making it easy to remove before reheating.

Store the pork in its sauce in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently over low heat, adding a splash of water if the sauce is too thick. Chop any leftovers for fried rice, tuck them into steamed buns with quick-pickled cucumbers, or serve them over noodles with a little of the sauce stirred into the broth.