This melt-in-your-mouth braised pork belly recipe transforms 2-3kg of skin-on pork belly into absolute heaven by coating it with sweet chili sauce, oyster sauce, and brown sugar, then slow-braising covered at 300°F for 3-4 hours until it’s so tender you’ll literally weep tears of joy—I pair mine with creamy mashed potatoes and crispy Brussels sprouts because the contrast is chef’s kiss perfection, and trust me, once you master this technique there’s so much more magic waiting.

Why You’ll Love this Melt-in-Your-Mouth Braised Pork Belly

Look, when I tell you this braised pork belly will absolutely wreck your life in the best possible way, I’m not being dramatic—I’m being dead serious.

This thing’s so tender it practically dissolves on your tongue, and the sweet-savory glaze? Chef’s kiss, damn near perfection.

I’ve made this for friends who’ve literally licked their plates clean (no shame in their game).

The meat falls apart with just a fork, swimming in this glossy, caramelized sauce that’ll have you questioning every other pork dish you’ve ever eaten.

Trust me—this recipe’s pure food heaven.

What Ingredients are in Melt-in-Your-Mouth Braised Pork Belly?

This braised pork belly recipe keeps things beautifully simple with ingredients you can grab at any grocery store without breaking the bank.

The magic happens when these basic pantry staples come together to create something absolutely spectacular, and honestly, that’s my favorite kind of cooking—maximum flavor with minimal fuss.

• 2-3 kg pork belly
• 1/4 cup sweet chili sauce
• 1/4 cup oyster sauce
• 4 tablespoons brown sugar
• 4 potatoes
• 1/4 cup cream
• 25 g butter
• Salt and pepper

When picking your pork belly, look for a piece with good fat-to-meat ratio and try to get one with the skin on if possible—it adds incredible flavor during the long braise.

The sweet chili sauce and oyster sauce might seem like an unusual combo, but trust me, they create this amazing sweet-savory glaze that’ll make you want to drink it straight from the pan.

For the potatoes, go with something starchy like russets or yukon golds since they’ll mash up beautifully with that cream and butter.

And don’t skip the seasonal green vegetables mentioned in the garnish—they’re not just pretty, they cut through all that rich, unctuous pork perfectly.

How to Make this Melt-in-Your-Mouth Braised Pork Belly

This recipe starts with what feels like the simplest thing in the world – just plop that 2-3 kg pork belly skin side up in a large roasting dish, because honestly, who’s time for complicated arrangements?

Pour the 1/4 cup sweet chili sauce and 1/4 cup oyster sauce right over the top, then sprinkle on those 4 tablespoons of brown sugar like you’re making it snow. The magic happens when you half-fill that roasting dish with water, which creates this gentle braising environment that’ll turn even the toughest piece of pork into something that practically melts when you look at it sideways.

Cover the whole thing with foil – this isn’t the time for crispy skin, we’re going for fork-tender perfection here.

Into the oven it goes at 300°F for what feels like forever, 3 to 4 hours, but trust me on this one. Low and slow is the only way to achieve that melt-in-your-mouth texture that makes people think you’re some kind of cooking wizard.

While you’re waiting, and probably checking the oven every thirty minutes like an anxious parent, get those 4 potatoes cooking until they’re tender enough to mash.

Drain them well, then let them sit over heat for a minute to dry out – nobody wants gluey mashed potatoes ruining this masterpiece.

The final stretch involves mashing those potatoes with 1/4 cup cream and 25 g butter, seasoning with salt and pepper until they’re fluffy clouds of comfort.

Steam whatever seasonal green vegetables you can find until they’re just done, because overcooked vegetables are a crime against nature.

When everything comes together – creamy mash divided between 4 plates, chunks of that impossibly tender pork arranged on top with some of that rich cooking liquid drizzled over, and bright green vegetables scattered around like little edible confetti – you’ll understand why this recipe is worth every minute of that long, patient cook time. While this recipe focuses on pork belly, the same braising principles work beautifully with fish like halibut when you have the right premium cooking equipment to handle delicate seafood properly.

Melt-in-Your-Mouth Braised Pork Belly Substitutions and Variations

Now listen, before you start panicking about not having sweet chili sauce or thinking your local supermarket’s out of pork belly again – because let’s be real, it happens way too often – there are plenty of ways to make this recipe work with whatever you’ve got lurking in your kitchen.

No sweet chili? Use sriracha mixed with honey, can already.

Oyster sauce finish? Soy sauce plus a bit of sugar does the trick.

Can’t find pork belly? Pork shoulder works damn well too, just needs extra hour cooking time.

Potatoes expensive? Rice also shiok what.

What to Serve with Melt-in-Your-Mouth Braised Pork Belly

Why settle for just mashed potatoes when you can turn this braised pork belly into a proper feast that’ll make your dining table look like some upscale restaurant, minus the ridiculous prices and pretentious waiters?

I’m talking crispy roasted Brussels sprouts that actually taste good, steamed bok choy drizzled with sesame oil, or even some fluffy jasmine rice to soak up all that incredible braising liquid — because wasting that shiok sauce would be a bloody crime.

Hell, throw in some pickled vegetables for that sharp contrast against the rich, fatty pork.

Final Thoughts

Look, after spending half your weekend babying this pork belly for hours — and I mean literally watching it transform from a tough slab into something so tender you could cut it with a butter knife — you’re gonna realize this isn’t just another recipe you’ll bookmark and forget about.

This shiitake’s gonna become your go-to comfort food, the dish you’ll crave when life gets rough.

Trust me, once you nail this technique, you’ll be braising everything in sight — ribs, lamb shanks, whatever.

It’s pure food therapy, and honestly? You deserve this kind of deliciousness.

Frequently Asked Questions

Can I Make This Braised Pork Belly Recipe in a Slow Cooker?

You can absolutely adapt this recipe for your slow cooker. I’d reduce the liquid by half, cook on low for 6-8 hours, then broil the pork briefly for crispy skin.

How Do I Store Leftover Braised Pork Belly Safely?

I’ll store your leftover braised pork belly in the refrigerator for up to three days in airtight containers. You can also freeze it for three months, then reheat gently to maintain that tender texture.

What’s the Best Way to Reheat Braised Pork Belly?

I’ll reheat your braised pork belly gently in a 300°F oven for 15-20 minutes, covered with foil to retain moisture. You can also warm it slowly in a skillet with some cooking liquid.

Can I Freeze Braised Pork Belly for Meal Prep?

Yes, I’d definitely freeze braised pork belly for meal prep. I’ll portion it with cooking liquid in freezer containers. It’ll keep for three months and reheat beautifully while maintaining that tender texture.

How Do I Know When the Pork Belly Is Properly Cooked?

I’ll know the pork belly’s properly cooked when it’s fork-tender and falls apart easily. After 3-4 hours at 300°F, I can test by gently prodding it with a fork.