Pork belly is seared, braised, glazed, baked, sliced and arranged over stir fried noodles. This five-spice braised pork belly is also great with rice.

Five-spice Braised Pork Belly With Noodles and Bok Choy

Course Main Course
Cuisine Chinese
Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 25 minutes
Servings 3 people
Author Connie Veneracion


  • 400 to 500 grams boneless pork belly
  • 2 tablespoons cooking oil
  • 1/4 cup soy sauce
  • 1/2 cup rice wine
  • 1 and 1/2 cups bone broth
  • 1 tablespoon brown sugar
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon grated garlic
  • 1 tablespoon Chinese five-spice powder
  • 2 tablespoons hoisin sauce

To complete the dish

  • 6 to 9 bunches bok choy
  • 1 teaspoon salt
  • 100 grams dried egg noodles
  • 2 tablespoons sesame seed oil
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce


Cook the pork

  • Pat the pork belly dry with paper towels.
  • Heat the cooking oil in a shallow pan. 
  • Sear all sides of the pork belly in hot oil until browned.
  • Pour in the soy sauce, rice wine and bone broth. Bring to the boil and cook, uncovered, for about five minutes.
  • Stir in the sugar, ginger, garlic, five-spice powder and hoisin sauce. Lower the heat, cover the pan tightly and simmer for an hour to an hour and half, turning the pork belly halfway through the cooking. 
  • Preheat the oven to 350F.
  • Transfer the pork belly to a baking dish.
  • Boil the sauce, uncovered, until thick and reduced to about a quarter cup.
  • Brush the reduced sauce all over the pork belly.
  • Bake the pork belly in a preheated 350F oven for 10 to 15 minutes or just until the glaze caramelizes. Remove from the oven and cool slightly.

Blanch the bok choy

  • Rinse the bok choy well. DO NOT separate the stalks. Just make sure there is no soil hiding between them.
  • Boil about four cups water with one teaspoon salt in a shallow pan.
  • Cook the bok choy in the salted water for about five minutes. Scoop out, drain and set aside.

Stir fry the noodles

  • Throw out the salted water and pour another four cups into the pan. Bring to the boil.
  • Cook the dried egg noodles just until done. DO NOT allow to get soggy.
  • Drain the noodles. Dump in a bowl of iced water and leave for a minute until the noodles are cold. This stabilizes the starch to allow the noodles to be stir fried without sticking to one another. Drain well.
  • Heat the sesame seed oil in a wok or frying pan. Stir fry the egg noodles to coat every strand with oil.
  • Pour in the soy sauce and hoisin sauce. Stir fry until the coloring is even.

Assemble the dish

  • Arrange the blanched bok choy on the sides of a platter. 
  • Spread the noodles to fill the plate.
  • Cut the pork belly into one-fourth inch sliced and arrange on top of the noodles.
  • Serve the five-spice braised pork belly with noodles and bok choy immediately.