Cola Braised Pork Belly (Sticky Chinese Pork Belly Recipe)
Using cola in a braise might sound unconventional, but it’s one of the best kitchen cheats for Chinese-style pork belly. The soda slowly tenderizes the meat, adds subtle caramel notes, and creates that rich, glossy sauce without the risk of burning sugar.
As the pork simmers with soy sauce, ginger, and aromatics, it transforms into melt-in-your-mouth sticky pork belly perfect over steamed rice. Hard-boiled eggs soak up the savory-sweet sauce, making every bite irresistible.
This cola braised pork belly recipe is ideal for weeknight dinners, meal prep, or impressing friends with minimal effort, it tastes like hours of work, but the prep is simple!
Enjoying this cola braised recipe? Try this beer braised pork belly to switch things up, equally delicious!
What Is Cola Braised Pork Belly
Cola braised pork belly is a home style Chinese inspired pork belly dish where soda replaces part or all of the braising sugar and liquid. It is based on the same technique as hong shao rou, where pork belly is simmered with soy sauce, aromatics, and spices until tender.
The cola provides sugar for caramelization, acidity for balance, and color for that signature glossy finish. It is popular because it removes the risk of burning caramel and makes the braising process more forgiving for home cooks.
Why Use Coke in Braised Pork Belly
So why Coke? It’s not just for drinking, it’s actually one of the best shortcuts in the kitchen. The sugar in Coke helps caramelize the pork belly as it cooks, giving the sauce that beautiful deep brown color and glossy finish. It also balances out the salty soy sauce and savory aromatics, so you end up with a sauce that’s rich but never too heavy.
On top of that, Coke has just enough acidity to help tenderize the meat, which means the pork turns melt-in-your-mouth soft without any extra effort. And if you’re using Coke Zero (like I always do), add rock sugar to get the same effect, the sweetness is what really ties the whole dish together!
Ingredients You’ll Need
Pork Belly:
I recommend 2-inch cubes. Look for a piece with even layers of fat and meat!
A Can of Classic Coke:
Do not use Diet or Zero! We need the real sugar to create the caramelization. I used Zero because that is what I normally drink and I added extra rock sugar to compensate for not using regular coke.
The Savory Balance:
Light soy sauce for salt and Dark soy sauce for that deep, mahogany color.
Spices:
A single star anise or a pinch of five-spice powder adds that “authentic” home-cooked fragrance.
Tips for the Best Cola Braised Pork Belly
Use pork belly with good fat marbling
keeps meat tender and juicy
Simmer gently
prevents sauce from burning and ensures a sticky glaze
Add eggs
they absorb the flavor and add richness to the dish
Spoon sauce over pork occasionally
ensures even caramelization
Serve immediately with rice
best texture and flavor
Storage & Reheating
Fridge: Store in an airtight container for up to 3 days.
Reheat: Warm gently in a pan with a splash of water, or microwave in short intervals.
Pro tip: Reheating actually deepens the flavor, leftover pork is perfect over rice or in sandwiches.
Frequently Asked Questions
Can I use Diet or Coke Zero?
Yes, but add rock sugar to achieve the same caramelization as classic Coke.
How long should I braise the pork belly?
About 25–30 minutes on medium-low heat. Pork should be tender but not falling apart.
Can I make this in a slow cooker?
Absolutely! Use the same ingredients and cook on low for 3-4 hours.
What should I serve with cola braised pork belly?
Steamed rice is classic. You can also add stir-fried greens, pickled vegetables, or soft-boiled eggs.
Ingredients
1 lb Pork belly, sliced
- 1 can of Coke
- 2 tbsp Rock sugar (if not using full-sugar Coke)
2 tbsp Light soy sauce
1 tbsp Dark soy sauce
1 tbsp Oyster sauce
1 tbsp Cooking wine
1 Bay leaf
2 Star anise
1 tsp White pepper
1 tsp Five spice powder
3 slices Ginger
2 cloves Garlic, minced
2 Hard-boiled eggs
Step by step instructions
1. Prep the aromatics & eggs
Slice the ginger and mince the garlic. Hard boil 2 eggs and peel so they are ready to add later.
2. Slice the pork belly
Cut the pork belly into roughly 2-inch pieces, anything smaller will mostly disappear during the braise, so keep them chunky for texture and presence in the dish.
3. Pan-fry the pork
Heat a pan and sear the pork pieces until nicely browned on all sides (this builds a lot of flavor), about 5 minutes. Aim for a good golden crust, don’t rush this step.
4. Add aromatics and sugar
Toss in the ginger and garlic and add the rock sugar if you’re using it. Cook just until the sugar has started to melt and the aromatics are fragrant.
5. Add the remaining seasonings and the Coke
Pour in the rest of the seasonings — the soy sauces, oyster sauce, cooking wine, spices (bay leaf, star anise, white pepper, five-spice), and the can of Coke. Bring everything up to a gentle simmer so the flavors start to blend.
6. Add the eggs
Nestle the hard-boiled eggs into the braise so they can soak up flavor while the pork finishes cooking.
7. Cover and simmer
Put the lid on and cook over medium-low heat until the pork is tender and the sauce has thickened and glazed the meat (about 25 minutes). Turn or spoon the sauce over the pork once or twice so everything cooks evenly.
8. Finish and serve
Remove the bay leaf and star anise. Spoon the pork, sauce, and eggs over steamed rice and serve hot — you’ll want extra rice to mop up that glossy sauce!
Cola Braised Pork Belly (Sticky Chinese Pork Belly Recipe)
Ingredients
- 1 lb Pork belly, sliced
- 1 can Coke
- 2 tbsp Rock sugar (if not using full-sugar Coke)
- 2 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Cooking wine
- 1 Bay leaf
- 2 Star anise
- 1 tsp White pepper
- 1 tsp Five spice powder
- 3 slices Ginger
- 2 cloves Garlic, minced
- 2 Hard boiled eggs
Instructions
- Prep the aromatics & eggs:Slice the ginger and mince the garlic. Hard boil 2 eggs and peel so they are ready to add later.
- Slice the pork belly:Cut the pork belly into roughly 2-inch pieces — anything smaller will mostly disappear during the braise, so keep them chunky for texture and presence in the dish.
- Pan-fry the pork:Heat a pan and sear the pork pieces until nicely browned on all sides (this builds a lot of flavor), about 5 minutes. Aim for a good golden crust — don’t rush this step.
- Add aromatics and sugar:Toss in the ginger and garlic and add the rock sugar if you’re using it. Cook just until the sugar has started to melt and the aromatics are fragrant.
- Add the remaining seasonings and the Coke:Pour in the rest of the seasonings — the soy sauces, oyster sauce, cooking wine, spices (bay leaf, star anise, white pepper, five-spice), and the can of Coke. Bring everything up to a gentle simmer so the flavors start to blend.
- Add the eggs:Nestle the hard-boiled eggs into the braise so they can soak up flavor while the pork finishes cooking.
- Cover and simmer:Put the lid on and cook over medium-low heat until the pork is tender and the sauce has thickened and glazed the meat (about 25 minutes). Turn or spoon the sauce over the pork once or twice so everything cooks evenly.
- Finish and serve:Remove the bay leaf and star anise. Spoon the pork, sauce, and eggs over steamed rice and serve hot — you’ll want extra rice to mop up that glossy sauce!
