Singaporean-Braised Pork Belly

Singaporean-Braised Pork Belly

MinShien Denis
Food Blogger
Joyous Apron

Yield: 6

A classic home-cooked dish in Singapore and many parts of Southeast Asia! Pork belly and red Idaho® potatoes cooked in a flavorful savory-sweet, five-spice soy-based sauce. Served with rice for the ultimate comfort food meal!

See MinShien's full post, along with more photos, here



  1. Heat Dutch oven or pot with vegetable oil under medium-high heat. \Add sliced pork belly. Sear on both sides for a few minutes.
  2. Add soy sauce, dark soy sauce, brown sugar, rice wine, five-spice powder, garlic, water, and red potatoes. Add more water if needed to submerge at least ⅘ of the items. Bring to a boil.
  3. 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.
  4. Remove from heat.
  5. Serve with rice and enjoy!