Braised Kalua-Style Pork Belly with Dark Chicken Stock Glaze
This Hawaiian-inspired braised pork belly features tender, fall-apart meat infused with aromatic spices and a rich dark chicken stock glaze. The complex marinade combines soy sauce, mirin, and warming spices like star anise and cinnamon, while liquid smoke adds authentic kalua flavor. Perfect for special occasions or weekend entertaining, this show-stopping dish requires patience but delivers restaurant-quality results. The homemade dark chicken stock creates an intensely flavorful braising liquid that reduces to a glossy glaze.
Ingredients
- 3 pounds chicken wings
- 2 teaspoons olive oil
- ½ yellow onion, quartered
- 1 cup carrot, chopped
- 1 cup celery, chopped
- 4 quarts low-sodium chicken stock
- 1 ¼ cups sugar
- ¼ cup mirinrice wine vinegar + sugar1 tbsp vinegar + 1 tsp sugar per 1/4 cup mirinsubstitution
sweeter alternative
Full guide → - 1 ¼ cups soy sauce
- 4 garlic cloves, smashed
- 1 tablespoon ground cinnamon
- 1 tablespoon fennel seeds
- 12 pieces whole star anise pods
- ¼ cup ginger, sliced
- 1 tablespoon liquid smokesmoked paprika1 tsp paprika per 1 tbsp liquid smokedietary
less intense smoke flavor
- 8 pounds skin-on pork bellypork shoulder1:1substitution
use boneless shoulder, reduce cooking time
- 3 tablespoons toasted sesame seeds
- ½ cup scallion, thinly sliced
Instructions
- 1
Preheat oven to 425 degrees and line rimmed baking sheet with parchment
- 2
Roast chicken wings until skin is blistered and dark brown
- 3
Brown onion, carrot and celery in olive oil until softened
- 4
Add roasted wings and chicken stock, bring to boil then simmer until reduced to 10 cups
- 5
Strain stock and chill in ice bath
- 6
Combine marinade ingredients except dark stock and pork in pot, simmer briefly
- 7
Stir marinade into chilled dark stock
- 8
Place pork belly in baking dish, add marinade and refrigerate to marinate
- 9
Remove pork from refrigerator 1 hour before cooking, preheat oven to 350 degrees
- 10
Cover with foil and braise until tender
- 11
Transfer pork to parchment-lined baking sheet
- 12
Strain cooking liquid and reduce to 3 cups glaze
- 13
Brush pork with glaze and return to oven
- 14
Slice into strips then into pieces
- 15
Garnish with sesame seeds and scallions
Tips
Make an ice bath while stock simmers to quickly cool the dark chicken stock and prevent overcooking
Don't skip the marinating time - 12 to 24 hours allows the flavors to penetrate the thick pork belly
Reserve some glaze for serving alongside the sliced pork belly for extra flavor
Good to Know
Refrigerate cooked pork belly up to 3 days. Store glaze separately up to 1 week.
Pork belly and glaze can be made 1 day ahead. Reheat at 350 degrees for 25-30 minutes.
Slice and serve immediately while warm. Drizzle with extra glaze if desired.
Common Mistakes
Don't skip chilling the stock to avoid curdling when mixing with hot marinade
Keep pork covered during braising to prevent drying out
Let pork rest before slicing to retain juices
Substitutions
sweeter alternative
Full guide →FAQ
Can I use store-bought chicken stock instead?
Yes, but the flavor won't be as rich. Use low-sodium dark chicken stock or add soy sauce to regular stock for deeper color.
What if I don't have star anise?
Substitute with 1 teaspoon Chinese five-spice powder or add extra cinnamon and fennel seeds for warmth.
How long will leftovers keep?
Properly stored pork belly keeps 3-4 days refrigerated. Reheat gently in oven to maintain texture and glaze.