Braised Shanghai Red-Cooked Pork Belly
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 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.
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 slices ginger slices
- 2 stalks green onions, cut into 2-inch pieces
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Braised Shanghai Red-Cooked Pork Belly take to make?
Total time is about 80 minutes (15 min prep + 65 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 Shanghai Red-Cooked Pork Belly?
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 vegetable oil from drying out.
Can I substitute ingredients in Braised Shanghai Red-Cooked Pork Belly?
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 Shanghai Red-Cooked Pork Belly 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 Shanghai Red-Cooked Pork Belly?
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.
What others are saying
- ★★★★★
Loved the depth of flavor—smelled amazing while cooking. Served with steamed rice and bok choy, it was a perfect weeknight meal.
- ★★★★★
This recipe captured the essence of Shanghai cuisine beautifully. The glaze was glossy and the pork tender enough to cut with a spoon!
- ★★★★★
The pork melted off the bone and the sauce was perfectly balanced—my whole family devoured it! Will make for Sunday dinners now.
