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Five-Spice Braised Pork Belly

Five-Spice Braised Pork Belly

Cook Time

125 mins

Cooking Method






Prep Time

10 mins


2 - 4

Five-Spice Braised Pork Belly


¼ cup Brown Sugar
2 tbsp Chinese cooking wine (such as Shaoxing) or dry Sherry wine
2 tsp Chinese Five-Spice Powder
1 tbsp Fish Sauce
2 Garlic Clove, Minced
2 tsp finely Ginger, Chopped
2 lbs pork belly, cut into 1 inch chunks
2 tbsp Scallion (Green Onion)
6 shallots, peeled and sliced thinly
3 tbsp Soy Sauce
2 tbsp Vegetable Oil
2 cups Water

Cooking Instructions

Succulent pork belly is braised until tender in this mouthwatering Five-Spice Braised Pork Belly. Seared in a cast iron pan and then braised on the grill to render flavorful and dynamic tastes, both crunchy and soft with every bite.

Chinese Pork Belly Glaze

A staple in many Chinese dishes, Five-Spice powder is a powerfully aromatic blend of spices including star anise, cinnamon, cloves, fennel, and Szechwan peppercorns. When combined with brown sugar and soy sauce, the result is a sticky-sweet and luscious sauce that is perfect to serve over white rice or vegetables.

Note: It is recommended to use New England Apple Hardwood Pellets with this recipe.

  1. Heat oil in a heavy cast iron pan over medium-high heat. Add pork belly, stirring from time to time, and cook for 5-6 minutes until nicely browned. Add ginger, garlic, and shallots and cook for 2 minutes until fragrant.
  2. Fire up your Louisiana Grills pellet grill and preheat to 400°F. If you’re using a gas or charcoal grill, set it up for high heat.
  3. Add cooking wine, soy sauce, fish sauce, brown sugar, and five-spice to pan and just enough water to cover the pork belly. Stir well.
  4. Cover pot and transfer to grill. Reduce heat on grill to 225°F and allow pork to braise slowly for approximately 2 hours, or until pork is tender and the liquid has reduced by two-thirds. After 1 hour, check pork and add liquid as needed--if sauce has reduced too much, pork belly can burn.
  5. Remove pan from the grill and serve immediately with steamed rice. Garnish with scallions and serve.

Special Tools

  • Deep Cast Iron Pan
  • Wooden Spoon


To help completely render the fat cap, score the top in a square pattern with a sharp knife.

Diet Info

  • Flexible Dieting

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