Braised Shanghai Soy-Glazed Pork Belly

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

Tender pork belly slowly braised in a savory soy and Shaoxing wine glaze, infused with aromatic spices for a rich Shanghainese flavor. This chinese-inspired pork ready in about 75 minutes pairs light soy sauce, dark soy sauce, Shaoxing wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 3, 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: 60 min Serves 3 Chinese cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Blanch 500 g pork belly cubes in boiling water for 5 minutes to remove impurities, then drain and rinse under cold water.
  2. Step 2: In a heavy-bottomed pot, heat 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 4 tbsp Shaoxing wine, and 20 g rock sugar over medium heat until sugar dissolves and sauce simmers.
  3. Step 3: Add the blanched pork belly cubes, 5 slices ginger, 2 whole star anise, 3 scallions, and 500 ml water to the pot. Bring to a boil, then reduce heat to low, cover partially, and simmer for 1 hour until pork is tender and sauce has thickened to a glossy glaze.
  4. Step 4: Remove pork pieces to a serving dish, spoon the reduced sauce over the top, and garnish with fresh scallions if desired. Serve with steamed white rice.

Frequently asked questions

How long does Braised Shanghai Soy-Glazed Pork Belly take to make?

Total time is about 75 minutes (15 min prep + 60 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 Soy-Glazed 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 light soy sauce from drying out.

Can I substitute ingredients in Braised Shanghai Soy-Glazed 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 Soy-Glazed Pork Belly for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Soy-Glazed 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.

Related recipes