Singaporean-Braised Pork Belly

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 tablespoon vegetable oil
  • 2 pounds lean pork belly, sliced
  • ¼ cup soy sauce
  • ⅛ cup dark soy sauce
  • 3 tablespoons brown sugar
  • ¾ cup rice wine
  • ½ teaspoon five-spice powder
  • 4 cloves garlic
  • 1¾ cups water, more if needed
  • 5-6 red Idaho® potatoes, cubed


  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!


Depending on the pot/Dutch oven you are using, you may or may not need more than 1¾ cups of water. When I make this in my Dutch oven, I only need 1¾ cups of water. Every appliance and stovetop 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.

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Yield: 6

MinShien Denis
Food Blogger
Joyous Apron

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