This Killer Pork Recipe IS Very Simple!!! Anyone Can Cook This And The Result IS Really Amazing
THIS KILLER PORK RECIPE IS VERY SIMPLE!!! ANYONE CAN COOK THIS AND THE RESULT IS REALLY AMAZING!!! is a medium Filipino recipe that serves 6. 550 calories per serving. Recipe by Kuya Fern's Cooking on YouTube.
Prep: 15 min | Cook: 1 hr 45 min | Total: 2 hrs 15 min
Cost: $10.04 total, $1.67 per serving
Ingredients
- 2 pieces Onion (medium, chopped)
- 1 head Garlic (peeled and minced)
- 1.5 kg Pork Belly (skin on, cut into 2‑inch cubes)
- 0.5 tsp Salt (kosher or table salt)
- 0.5 tsp Ground Black Pepper (freshly ground)
- 2 Tbsp Soy Sauce (light soy sauce)
- 2 Tbsp Oyster Sauce (premium oyster sauce)
- as needed cup Water (enough to fully submerge the pork (about 4‑5 cups))
- 4 Tbsp Dark Brown Sugar (packed)
- 0.5 piece Star Anise (whole, broken in half)
Instructions
Prepare Ingredients
Chop the onions, mince the garlic, and cut the pork belly into 2‑inch cubes. Measure out all sauces, sugar and star anise.
Time: PT15M
Sauté Aromatics
Heat the wok on high flame. Add the chopped onions and sauté for about 20 seconds, then add the minced garlic and sauté an additional 10 seconds.
Time: PT30S
Brown the Pork
Add the pork belly cubes to the wok, sprinkle with ½ tsp salt and ground black pepper, and sauté on high flame until the meat starts to brown and release some fat, about 5 minutes.
Time: PT5M
Add Soy and Oyster Sauce
Stir in 2 Tbsp soy sauce and 2 Tbsp oyster sauce. Continue to sauté on high flame until the sauces reduce slightly, about 2 minutes.
Time: PT2M
Add Liquid and Seasonings
Pour in enough water to fully submerge the pork (approximately 4‑5 cups). Add 4 Tbsp dark brown sugar and the half piece of star anise. Bring to a boil, then reduce the flame to low.
Time: PT5M
Slow Cook Until Tender
Simmer on low flame, stirring occasionally to prevent sticking. Add more water if the level drops. Cook for about 1 hour 30 minutes, or until the pork is soft and the sauce has thickened to a glossy consistency.
Time: PT1H30M
Finish the Sauce (Optional)
If you prefer a thicker glaze, increase the heat to medium‑high and reduce the sauce for an additional 10 minutes, stirring frequently.
Time: PT10M
Nutrition Facts
- Calories
- 550
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 35g
- Fiber
- 1g
Dietary info: Contains pork, Contains soy, Contains shellfish
Allergens: Soy, Shellfish, Gluten
Ingredient Substitutions
- Instead of Onion: shallot, leek
- Instead of Garlic: garlic paste
- Instead of Pork Belly: pork shoulder
- Instead of Salt: sea salt
- Instead of Ground Black Pepper: white pepper
- Instead of Soy Sauce: tamari
- Instead of Oyster Sauce: hoisin sauce
- Instead of Water: broth for richer flavor
- Instead of Dark Brown Sugar: white sugar, palm sugar
- Instead of Star Anise: cinnamon stick
Equipment Needed
- Cutting Board
- Chef's Knife
- Large Wok or Deep Skillet
- Wooden Spoon or Spatula
- Measuring Spoons
- Stove
Critical Steps — Do Not Skip
- Brown the Pork
- Add Liquid and Seasonings
- Slow Cook Until Tender
Chef Tips from the Video
- Sear the pork in batches if the wok is crowded to ensure proper browning.
- Skim excess fat from the surface midway through cooking for a less greasy final dish.
Troubleshooting
Pork is still tough after the cooking time
Continue simmering on low heat, adding a little more water if needed, until the meat reaches the desired tenderness.
Sauce is too thin
Increase the heat and reduce the sauce uncovered, stirring frequently, until it reaches a glaze consistency.
Sauce burns on the bottom
Use a heavy‑bottomed pot and stir more often; lower the heat immediately if you see sticking.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 1 month. Thaw overnight in the fridge before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The braised pork can be made a day ahead; refrigerate and reheat gently over low heat.
- For meal prep, portion the pork and sauce into individual containers.
Frequently Asked Questions
What is the cultural significance and history of braised pork belly in Filipino cuisine?
Braised pork belly, known locally as "lechon kawali" or "adobong baboy," reflects the Filipino love for rich, savory meat dishes that blend Chinese soy‑based sauces with native sweeteners like brown sugar. It is often served at family gatherings, fiestas, and weekend meals, symbolizing abundance and comfort.
What traditional regional variations of braised pork belly exist within the Philippines?
In the Ilocos region, pork belly is often cooked with fermented black beans (tausi) for a deeper umami. In the Visayas, coconut milk may be added for a creamy twist. The version on Kuya Fern’s channel uses star anise, a nod to Chinese‑Filipino fusion common in Manila’s Chinatown.
How is braised pork belly traditionally served in Filipino households?
It is typically served hot, sliced, and drizzled with its glossy sauce alongside steamed jasmine or plain rice. Some families garnish with sliced scallions or fried garlic for extra texture and aroma.
On what occasions is braised pork belly traditionally prepared in Filipino culture?
It is a popular dish for birthdays, holidays such as Christmas and New Year, and special celebrations like weddings or graduations, where a rich meat dish signifies prosperity.
How does braised pork belly fit into the broader Filipino cuisine tradition?
Filipino cuisine often balances salty, sweet, and umami flavors. This braised pork belly exemplifies that balance, using soy and oyster sauces for saltiness, brown sugar for sweetness, and star anise for aromatic depth, aligning with the Filipino palate’s love for layered flavors.
What are the authentic traditional ingredients for Filipino braised pork belly versus acceptable substitutes?
Authentic ingredients include pork belly, soy sauce, oyster sauce, dark brown sugar, garlic, onions, and star anise. Substitutes can be tamari for soy sauce, hoisin for oyster sauce, or palm sugar for brown sugar, though the flavor profile will shift slightly.
What other Filipino dishes pair well with braised pork belly?
It pairs beautifully with garlic fried rice (sinangag), pickled vegetables (atsara), steamed bok choy, or a simple cucumber salad dressed with vinegar and a pinch of sugar.
What makes this braised pork belly recipe from Kuya Fern’s Cooking special compared to other Filipino pork recipes?
Kuya Fern emphasizes a quick high‑heat sauté to develop caramelized flavors, then a low‑and‑slow simmer that renders the pork belly melt‑in‑your‑mouth tender while keeping the sauce glossy. The addition of star anise adds a subtle Chinese aromatic note not always present in traditional Filipino versions.
What are the most common mistakes to avoid when making braised pork belly?
Common errors include overcrowding the pan, which prevents proper browning; cooking on too high a heat during the simmer, which can cause the sauce to scorch; and not adding enough liquid, leading to a dry, tough result. Follow the step‑by‑step timings and keep the heat low during the long simmer.
Why does this braised pork belly recipe use star anise instead of cinnamon?
Star anise provides a licorice‑like, warm spice that complements soy‑based sauces and pork without overpowering the dish, whereas cinnamon can dominate the flavor profile. The star anise aligns with the Chinese‑Filipino influence of the recipe.
What does the YouTube channel Kuya Fern's Cooking specialize in?
Kuya Fern's Cooking focuses on easy‑to‑follow Filipino home‑cooking tutorials, often highlighting classic comfort foods, quick weeknight meals, and budget‑friendly recipes with clear, step‑by‑step instructions.
Last updated: September 6, 2026
