Braised Shanghai-Style Red-Cooked Pork Belly

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

Rich pork belly slowly braised in soy sauce, Shaoxing wine, and caramelized sugar to create a tender, melt-in-your-mouth dish with a glossy red glaze. This Chinese-inspired pork recipe, ready in about 140 minutes, pairs pork belly, vegetable oil, ginger slices for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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

• 1.5 lbs, skin-on, cut into 1.5-inch cubes pork belly
• 2 tbsp vegetable oil
• 6 ginger slices
• 3 stalks, cut into 2-inch pieces scallions
• 3 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 1/4 cup Shaoxing wine
• 2 tbsp rock sugar or granulated sugar
• 2 cups water
• 2 whole star anise
• 1 cinnamon stick
• 1 tsp salt
• 1/2 tsp white pepper

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 1.5 lbs pork belly cubes and sear each side for 3-4 minutes until browned and edges are crispy.
2. Step 2: Push pork to the side, add 6 ginger slices and 3 stalks scallions, stirring for 1 minute until aromatic.
3. Step 3: Sprinkle 2 tbsp rock sugar evenly over pork, allowing it to melt and caramelize into a reddish-brown glaze, stirring continuously for 2 minutes.
4. Step 4: Pour in 3 tbsp dark soy sauce, 2 tbsp light soy sauce, and 1/4 cup Shaoxing wine, stirring to coat the pork evenly.
5. Step 5: Add 2 cups water, 2 star anise pods, 1 cinnamon stick, 1 tsp salt, and 1/2 tsp white pepper. Bring to a boil, then reduce heat to low.
6. Step 6: Cover and simmer gently for 1.5 to 2 hours, stirring occasionally, until pork is tender and sauce thickens to a syrupy consistency.
7. Step 7: Remove star anise, cinnamon, and scallions before serving the glossy red-cooked pork belly over steamed rice.