Pork Clay Pot Recipe: Traditional Chinese Clay Pot Pork Belly

This recipe captures the essence of traditional Chinese clay pot cooking, delivering tender pork belly with rich, caramelized flavors.

Using a clay pot ensures even heat distribution, creating a dish that’s both authentically flavorful and deeply satisfying.

Ingredients for Pork Clay Pot

Traditional Chinese ingredients create rich, caramelized pork belly in a clay pot for authentic flavor.

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The pork belly is critical here. Seek out skin-on cuts from a reputable butcher or Asian market—Whole Foods often carries quality options. Look for even marbling and a firm texture. The clay pot itself should be unglazed for proper heat retention. Authentic Chinese clay pots are available at specialty stores or online retailers like Amazon.

No Shaoxing wine? Dry sherry at equal amounts works well. For a vegetarian twist, mushroom stir-fry sauce can replace oyster sauce. If Chinese five-spice powder isn’t available, combine cinnamon, cloves, fennel, star anise, and Szechuan peppercorns in equal parts. The dried shiitake mushrooms can be swapped for fresh, but rehydrated ones add more depth.

Store pork belly in the fridge for up to 3 days or freeze for 3 months. Rehydrated shiitake mushrooms keep in the fridge for 5 days. The clay pot should be cured before first use and stored in a dry place to prevent cracking.

Step-by-Step Instructions for Traditional Clay Pot Pork Belly

This traditional method delivers authentic clay pot pork belly with rich, caramelized flavors.

Step 1: Prepare the Pork Belly and Aromatics

Cut the 1.5 lb Pork Belly into 1-inch cubes with the skin left on. This size ensures even cooking and maximum surface area for caramelization. In a bowl, combine the pork belly with 1 tsp Chinese Five-Spice Powder, 2 tbsp Light Soy Sauce, 2 tbsp Oyster Sauce, 2 tbsp Shaoxing Wine, and 1 tbsp Brown Sugar.

Mix thoroughly to coat each piece evenly. The sugar will begin to dissolve, creating a sticky glaze that will caramelize beautifully during cooking. Meanwhile, mince the 4 cloves Garlic Cloves, peel and slice the Ginger Root into coins, and cut the 4 whole Green Onions into 2-inch pieces. Rehydrate and slice the 4 whole Dried Shiitake Mushrooms.

Step 2: Preheat the Clay Pot

Place the Clay Pot on the stovetop over medium heat. Add 2 tbsp Vegetable Oil and swirl to coat the bottom and sides evenly. The clay pot must be properly preheated to prevent cracking and to ensure even cooking.

Heat the pot for 3-4 minutes until the oil shimmers and the surface is hot. You’ll notice the clay pot begins to emit a subtle earthy aroma, indicating it’s ready. Be patient—rushing this step can lead to uneven cooking or damage to the pot.

Step 3: Sear and Braise the Pork Belly

Add the 2 whole Star Anise Pods to the hot oil, stirring briefly to release their fragrance. Then, carefully add the marinated pork belly, arranging it in a single layer. Sear undisturbed for 3-4 minutes until the bottom develops a deep, golden-brown crust.

Stir in the minced garlic, ginger coins, green onions, and sliced shiitake mushrooms. Pour in ½ cup of water and the 3 tbsp Dark Soy Sauce. The liquid should just cover the bottom of the pot. Cover with a lid and reduce heat to low, simmering for 45-50 minutes.

Step 4: Caramelize and Finish

After simmering, remove the lid and increase the heat to medium-high. Cook uncovered for an additional 10-15 minutes, stirring occasionally, until the sauce reduces to a glossy, thick glaze and the pork belly is tender and deeply caramelized.

The pork is done when it’s easily pierced with a fork and the sauce clings to each piece. The star anise and five-spice powder will have infused the dish with a warm, aromatic depth. Discard the star anise pods before serving.

Step 5: Rest and Serve

Turn off the heat and let the pork belly rest in the clay pot for 5-10 minutes. This allows the flavors to meld and the sauce to thicken further. Serve directly from the clay pot to retain the traditional presentation and heat.

Each bite should deliver a balance of savory, sweet, and umami flavors, with the pork belly tender and succulent. The clay pot enhances the dish’s rustic charm and keeps it warm throughout the meal.

Wine and Beer Pairings for These Flavors

Chinese Tea Pairings

I love serving this dish with a strong Pu-erh tea—its earthy, fermented notes complement the caramelized pork beautifully. The tea’s boldness cuts through the richness while enhancing the five-spice aromatics. Brew at 205°F for 3-4 minutes.

Red Wine Matches

A medium-bodied Pinot Noir from Oregon works wonderfully here. Its bright acidity and red fruit notes balance the dish’s savory depth without overpowering. The Domaine Drouhin is my go-to bottle. Serve slightly chilled at 60-65°F. 🍷

White Wine Options

For white wine lovers, try an off-dry Gewürztraminer. The lychee and rose aromas echo the star anise and five-spice in the pork. Dr. Loosen from Germany offers excellent options. Chill to 45-50°F before serving.

Beer Pairings

An amber ale like New Belgium Fat Tire brings malt sweetness that harmonizes with the caramelization. The 28 IBUs provide enough bitterness to cleanse the palate. Serve at 45-50°F in a standard pint glass.

Cocktail Choice

A ginger whiskey sour makes an exciting pairing. The ginger’s spice mirrors the dish’s aromatics while the whiskey’s warmth matches the clay pot’s rustic character. Use 2 oz bourbon, ¾ oz lemon juice, and ½ oz ginger syrup. 💫

Frequently Asked Questions