Braised Shanghai Red-Cooked Pork Belly

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

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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 65 min Serves 4 Chinese cuisine 480 cal/serving
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Ingredients

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.

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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.

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