Braised Shanghai Red-Cooked Pork Belly

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Tender pork belly slowly braised in a soy and Shaoxing wine sauce until richly caramelized, embodying the classic Shanghainese red-cooked pork technique. This Chinese-inspired pork recipe, ready in about 80 minutes, pairs vegetable oil, light soy sauce, dark soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 1 lb pork belly, skin on and cut into 1-inch cubes
• 2 tbsp vegetable oil
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1/4 cup Shaoxing wine
• 2 tbsp rock sugar or granulated sugar
• 1 cup water
• 2 whole star anise
• 4 ginger slices
• 2 stalks green onions, cut into 2-inch pieces

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat; add 1 lb pork belly cubes skin side down and sear for 4-5 minutes until the edges are golden and some fat is rendered.
2. Step 2: Flip the pork and add 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 1/4 cup Shaoxing wine, and 2 tbsp rock sugar; stir gently to coat the pork and dissolve the sugar.
3. Step 3: Add 1 cup water, 2 whole star anise, 4 slices ginger, and 2 stalks green onions; bring to a boil, then reduce heat to low and cover partially.
4. Step 4: Simmer gently for 1 hour, turning pork occasionally, until the meat is tender and the sauce thickens to a glossy glaze that coats the pork cubes.
5. Step 5: Remove star anise, ginger, and green onions before serving the braised pork with steamed rice to enjoy the rich and savory Shanghainese classic.