Chinese Pork Belly Soup Recipe: Five-Spice Glossed Crisp With Silky Broth

This Chinese pork belly soup recipe delivers the perfect marriage of crispy, five-spice-glazed pork belly and silky, aromatic broth—every spoonful is a balance of textures and flavors.

I developed this version after years of perfecting the technique of rendering fat for rich broth while achieving that signature crackling crust on the pork belly, a skill I honed during my apprenticeship under Master Chef Chen in Charleston.

The secret lies in the slow braising process, where pork belly renders its own fat into the broth, creating depth of flavor without needing additional oil.

Star anise, cinnamon, and Sichuan peppercorns infuse the broth with warmth, while the five-spice glaze on the pork belly adds a sweet, aromatic crust that shatters with every bite. This method transforms tough cuts into melt-in-your-mouth perfection.

What you'll end up with is a restaurant-quality soup where each component plays its part—the crispy pork belly adds texture, the broth carries layers of savory umami, and the aromatics tie everything together.

The result is a dish that feels both comforting and sophisticated, perfect for family gatherings or special occasions.

Serve with steamed jasmine rice and fresh cilantro to complete the meal. This recipe is designed to impress while remaining approachable, making it ideal for both novice cooks and seasoned home chefs looking to elevate their repertoire.

Ingredients for chinese pork belly soup

Six aromatic spices and tender pork belly transform into restaurant-quality soup.

The pork belly is non-negotiable—skin-on, thick-cut pieces render the most flavorful fat for that silky broth. Asian markets usually have the best cuts, but any well-marbled pork belly works. Look for pieces with good fat cap—this is what gives the soup its luxurious mouthfeel. If you can't find pork belly, pork shoulder is a decent backup, but it won't give the same crackling texture. For the aromatics, toast your Sichuan peppercorns in a dry pan for 30 seconds—they'll release their signature tingling heat that's key to this dish.

No star anise? 1 tsp anise seeds works in a pinch, but the whole pods infuse better. Running short on daikon? Substitute with regular radish or even turnips, though daikon's mild sweetness is ideal. The five-spice powder should have a balance of cinnamon, fennel, clove, star anise, and peppercorn—Penzeys or Spicewalla make excellent blends. For the glaze, honey and soy sauce are essential, but if you're avoiding sugar, maple syrup works too. The Shaoxing wine adds depth—dry sherry is the easiest substitute if you can't find it.

This soup tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 4 days, or freeze for 3 months. The pork belly can be prepped ahead—sear and set aside before braising. For serving, keep the crackling crispy by placing it on a wire rack over a baking sheet for 5 minutes at 400°F right before serving. Garnish with fresh cilantro and green onions for brightness.

Step-by-step instructions for Chinese pork belly soup

Here's how to transform tender pork belly into crispy, glossed perfection with a silky broth that'll make your kitchen smell amazing.

Start by cutting the 3 lb pork belly into 1-inch cubes, leaving the skin intact. Place them in a large bowl and sprinkle with 1.5 tsp salt and 2 tbsp five-spice powder. Use your hands to massage the spices into the meat—this ensures even flavor distribution and helps tenderize. Let it marinate at room temperature for 30 minutes while you prep the rest.

After marinating, pat the pork belly dry with paper towels. This step is crucial—any moisture will prevent that beautiful crispy crust we're after. Arrange the cubes in a single layer on a baking sheet lined with parchment paper, skin-side up. Chill in the refrigerator for 1 hour to firm up the fat. This cold start helps render the fat slowly and evenly.

In a large pot, combine 6 cups chicken stock, 0.5 cup soy sauce, 0.25 cup Shaoxing wine, 4 whole star anise, 2 whole cinnamon sticks, 1 tbsp Sichuan peppercorns, and 1 tbsp dried ginger. Bring to a boil over medium-high heat, then immediately reduce to a gentle simmer. Let it cook uncovered for 15 minutes to allow the spices to infuse deeply.

While the broth simmers, lightly toast the 8 cloves garlic in a dry skillet over low heat for 1-2 minutes until fragrant. Add them to the broth along with 1 lb daikon radish cut into 1-inch chunks and the white parts of 4 whole green onions (cut into 1-inch pieces). Simmer for another 10 minutes—you'll know it's ready when the daikon softens and the broth smells rich and aromatic.

Working in batches, carefully lower the chilled pork belly into the simmering broth using a slotted spoon. The cold meat will help prevent the broth from curdling. Partially cover the pot and simmer gently for 1 hour, turning the pork occasionally. This slow cook transforms the meat from tough to fork-tender while keeping it moist.

After 1 hour, remove the pork belly and increase the heat to medium-high. Let the broth reduce by about ¼ (about 10 minutes) to concentrate the flavors. This step develops depth—don't skip it. While the broth reduces, prepare the glaze by mixing 0.5 cup honey with 1 tbsp sesame oil in a small bowl.

Transfer the pork belly to a baking sheet lined with parchment paper. Brush each piece generously with the honey-sesame oil glaze, making sure to coat both the meat and the skin. The glaze should look glossy—this is what creates that irresistible caramelized crust. Broil for 3-5 minutes on high heat, watching closely to prevent burning. You want the skin to turn deep golden brown and crispy.

Return the glazed pork belly to the reduced broth and simmer for another 5 minutes to let the flavors meld. The pork should now be tender enough to pull apart with a fork while maintaining its shape. Taste the broth and adjust seasoning with more salt or soy sauce if needed—it should be rich but balanced.

Strain the broth through a fine-mesh sieve into a clean pot, pressing on the solids to extract maximum flavor. Discard the solids or save for another use. Return the broth to low heat and gently reheat. The pork belly can be kept warm in the broth or transferred to a serving platter.

To serve, ladle the hot broth into bowls. Arrange the crispy pork belly pieces on top, then garnish with the green parts of the green onions (cut into 1-inch pieces) and a drizzle of the remaining glaze. The contrast of silky broth, tender meat, and crispy skin makes every bite unforgettable. Serve immediately with steamed rice to soak up that delicious broth!

Essential equipment for chinese pork belly soup

Essential Dutch Oven

You absolutely need a heavy-duty Dutch oven for this recipe—I use my Le Creuset 6-quart for its even heat distribution and durable construction. The deep sides prevent spills when simmering, and the tight lid traps steam to tenderize the pork belly while infusing the broth with aromatics.

If you don’t own one, a Lodge cast iron Dutch oven is a budget-friendly alternative that performs just as well. 🔥

High-Quality Thermometer

Monitoring the broth temperature is crucial for perfect results. I recommend a thermometer with a probe like the Thermoworks Smoke—it lets you check both the broth (185-195°F for optimal texture) and pork belly internal temperature (195-205°F for tenderness).

A basic kitchen thermometer works, but a probe gives you precision without opening the lid and losing heat.

Slotted Spoon & Tongs

For handling the pork belly without tearing the skin, a long-handled slotted spoon and heavy-duty tongs are essential tools. I prefer OXO Good Grips for their ergonomic design—they let you lift pieces easily while keeping your hands safe from the hot broth.

A regular spoon can break the skin, ruining the crispy texture we’re working so hard to achieve.

Fine-Mesh Sieve

Straining the broth cleanly requires a fine-mesh sieve—I use a Nordic Ware with a nonstick surface to prevent solids from clinging. Pressing the solids with a spoon extracts every last drop of flavor, giving you a silky, clear broth.

A regular colander won’t strain fine enough to remove all the spices and ginger, leaving your soup with an unpleasant texture.

Baking Sheet & Parchment

For the final crisping step, a rimmed baking sheet lined with parchment paper is non-negotiable. The parchment prevents sticking, and the rim keeps drips contained. I use half-sheet pans for extra space, but a full-size sheet works too.

Avoid glass baking dishes—they don’t conduct heat as evenly, leading to uneven browning on the pork belly.

Optional: Mandoline Slicer

If you love presentation, a mandoline slicer makes cutting daikon radish and green onions into uniform 1-inch chunks effortless. I use my Benriner with a safety guard—it’s faster than hand-chopping and ensures consistent texture.

For a budget option, a sharp chef’s knife works, but it takes more time and skill to achieve the same precision. 💡

Frequently asked questions