Braised Shanghai Soy-Glazed Pork Belly

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

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 recipe, 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.

Ingredients

• 500 g pork belly, skin on, cut into 2-inch cubes
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 4 tbsp Shaoxing wine
• 20 g rock sugar
• 5 ginger slices
• 2 whole star anise
• 500 ml water
• 3 stalks scallions, cut into 2-inch lengths

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

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.