Objective To optimize the formula and processing technology of braised pork. Methods The pork belly was cured by ultrasonic treatment for 30, 45 and 60 min and static curing as the control. The marinade uptake, production rate, drip loss rate and cooking loss rate were used as indicators to compare the effects of ultrasonic and static curing on curing efficiency and quality. The sensory characteristics of braised pork made by traditional and vacuum low-temperature slow cooking techniques were compared by measuring the moisture content, thermal processing loss and sensory scores. The formula of braised pork was optimized by using sensory scores as the index and conducting single factor and orthogonal experiments. Results Compared with static curing, different ultrasonic treatment times were beneficial to the improvement of the marinade uptake and production rate of the meat, and the cooking loss rate and drip loss rate were significantly lower than those of the static curing group. The marinade uptake was the highest after 60 min of ultrasonic treatment, and there was no significant difference in the production rate between 45 min and 60 min of ultrasonic treatment. With the extension of ultrasonic treatment time, the drip loss rate gradually increased, reaching a maximum of 6.20%, and the cooking loss rate was relatively low after 45 min and 60 min of ultrasonic treatment. Overall, ultrasonic curing for 45 min was the most effective. In terms of vacuum low-temperature slow cooking technology, the total sensory scores of 65 ℃ and 70 ℃ for 6 h and 70 ℃ for 8 h were relatively high. When the slow cooking temperature was set at 70 ℃ for 6 h, the color, aroma, taste and texture of braised pork were significantly improved. Compared with the traditional process, the cooking loss rate was significantly reduced and the moisture content was significantly increased. In terms of formula optimization, the sugar-oil-water mass ratio had the most significant effect on the sensory score, followed by spices and dark soy sauce. The optimal formula was determined as follows: 250 g of streaked pork, 30 g of sugar solution (including 15 g of white granulated sugar, 6 g of vegetable oil, and 9 g of water), 6 g of soy sauce, 5 g of Huadiao wine, 400 g of water, 2 g of anise, 0.2 g of fragrant leaves, and 1.2 g of cinnamon. Conclusion The ultrasonic assisted curing and sous-vide technology can effectively improve the quality of braised pork, and the improved formula technology makes the comprehensive sensory evaluation of braised pork the best.