Braised Red-Cooked Pork Belly with Shaoxing Wine

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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

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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Frequently asked questions

How long does Braised Red-Cooked Pork Belly with Shaoxing Wine take to make?

Total time is about 130 minutes (20 min prep + 110 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Red-Cooked Pork Belly with Shaoxing Wine?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork belly, skin on from drying out.

Can I substitute ingredients in Braised Red-Cooked Pork Belly with Shaoxing Wine?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Red-Cooked Pork Belly with Shaoxing Wine for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Braised Red-Cooked Pork Belly with Shaoxing Wine?

Chinese pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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