Braised Red-Cooked Pork Belly with Shaoxing Wine

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich Shanghainese braise where tender pork belly melts in a sweet-savory soy and Shaoxing wine sauce, slow-cooked to deep flavor and glossy finish. This Chinese-inspired pork recipe, ready in about 130 minutes, pairs pork belly, skin on, dark soy sauce, light soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 110 min Serves 4 Chinese cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 1.5 lbs pork belly into 2-inch cubes. Blanch in boiling water for 3 minutes, then drain and rinse under cold water to remove impurities.
  2. Step 2: In a heavy-bottomed pot, heat 2 tbsp rock sugar over medium heat until melted and caramelized to a deep amber, about 5 minutes.
  3. Step 3: Add the 2 tbsp dark soy sauce, 2 tbsp light soy sauce, and 1/4 cup Shaoxing wine to the caramel, stirring to combine and forming a thick sauce.
  4. Step 4: Add the blanched pork belly cubes, 5 slices ginger, 2 star anise, 3 green onions, and 2 cups water. Bring to a boil, then reduce to low heat, cover, and simmer gently for 1.5 hours until pork is tender and sauce thickens.
  5. Step 5: Remove lid, increase heat to medium, and cook uncovered for another 10 minutes until sauce is glossy and coats the pork evenly.

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