Mom's Singaporean Braised Pork (Homestyle)

Name: Mom's Singaporean Braised Pork (Homestyle)
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Singaporean / Chinese
Ingredients: 1 kg pork belly or pork shoulder, cut into 1–2 inch pieces; 1–2 tbsp neutral oil (vegetable or peanut); 2 tbsp granulated sugar (for caramelizing); 3 tbsp light soy sauce; 1 tbsp dark soy sauce (for color) — optional, to taste; Water, enough to just cover the pork (about 2–3 cups); 1–2 tbsp curry powder (see notes for alternatives); 1/2 tsp five-spice powder (optional); 1 small cinnamon stick; 1–2 star anise; Salt and white or black pepper to taste

main course · Singaporean / Chinese

Credit: Kaijie

A homestyle Singaporean-style braised pork inspired by a mom’s recipe: pork caramelized with sugar, braised in soy and aromatic spices (five-spice, cinnamon, star anise) with a touch of curry for depth.

Added Dec 4, 2025

Prep time

15 min

Cook time

60 min

Servings

4 servings

Ingredients

1 kg pork belly or pork shoulder, cut into 1–2 inch pieces

1–2 tbsp neutral oil (vegetable or peanut)

2 tbsp granulated sugar (for caramelizing)

3 tbsp light soy sauce

1 tbsp dark soy sauce (for color) — optional, to taste

Water, enough to just cover the pork (about 2–3 cups)

1–2 tbsp curry powder (see notes for alternatives)

1/2 tsp five-spice powder (optional)

1 small cinnamon stick

1–2 star anise

Salt and white or black pepper to taste

Notes

• Pork cut: pork belly gives rich, soft gelatinous results; pork shoulder works if you prefer leaner meat. • Curry: the original notes say to add curry “whole” — if you have whole curry leaves, you can add a few; otherwise use 1–2 tbsp curry powder, or 1 tbsp curry paste diluted in a little water. Adjust to taste. • Soy choices: light soy for seasoning, dark soy for color — use sparingly. • Braise time: low and slow (45–90 minutes) yields tender pork; adjust time based on the cut. • Storage: keeps in the fridge for 3–4 days or freezes well for up to 2 months. Reheat gently. • Variations: add hard-boiled eggs during the last 20 minutes to absorb the sauce; add sliced shallots or garlic at the beginning for extra aromatics.

Preparation

Cut pork into even 1–2 inch pieces and pat dry. Prepare all spices and sauces so they are ready to add.

Heat a heavy-bottomed pot or wok over medium heat and add the oil.

Add the sugar to the hot oil and stir constantly until the sugar melts and turns a deep amber (caramelized). Be careful not to burn it.

Immediately add the pork pieces to the caramel and stir to coat; fry until the pork is nicely browned on all sides.

Pour in the light soy sauce and the dark soy sauce (if using) and stir to distribute the color and saltiness evenly.

Add enough water to just cover the pork. Bring to a simmer.

Add the curry powder, five-spice powder, cinnamon stick, and star anise to the pot. Stir once to combine.

Reduce heat to low, cover partially, and braise gently for about 45–60 minutes, or until the pork is tender and the sauce has reduced to your preferred consistency. Stir occasionally and skim any excess fat if desired.

Taste the sauce toward the end of cooking. If it’s not salty or flavorful enough, add a little more light soy sauce or a splash of dark soy for color. Adjust salt/pepper to taste.

When the pork is tender and the sauce glossy and reduced, remove from heat. Discard large whole spices (if preferred) and serve hot with steamed rice.

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