Braised Shanghai-Style Soy-Braised Pork Belly

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

Tender pork belly slowly braised in a rich soy and Shaoxing wine sauce, inspired by traditional Shanghainese flavors with a caramelized finish. This chinese-inspired pork ready in about 90 minutes pairs ginger slices, Shaoxing wine, 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 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: 75 min Serves 3 Chinese cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a medium pot of water to boil; blanch 500 g pork belly cubes for 5 minutes to remove impurities, then drain and set aside.
  2. Step 2: Heat 1 tbsp vegetable oil in a heavy-bottomed pot over medium heat; add 5 slices ginger and 3 stalks green onion pieces, stir-frying for 1 minute until fragrant.
  3. Step 3: Add the blanched pork belly cubes and stir-fry for 3 minutes until edges start to brown.
  4. Step 4: Pour in 3 tbsp Shaoxing wine, 2 tbsp dark soy sauce, 1 tbsp light soy sauce, and add 15 g rock sugar; stir to coat the pork belly evenly.
  5. Step 5: Add 400 ml water just enough to cover the pork; bring to a boil, then reduce heat to low and cover with a lid.
  6. Step 6: Simmer gently for 1 hour, stirring occasionally, until pork is tender and sauce has thickened to a glossy glaze.
  7. Step 7: Remove from heat and let pork rest in the sauce for 10 minutes before serving with steamed rice.

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Frequently asked questions

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

Total time is about 90 minutes (15 min prep + 75 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-Style Soy-Braised 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 ginger slices from drying out.

Can I substitute ingredients in Braised Shanghai-Style Soy-Braised 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-Style Soy-Braised 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-Style Soy-Braised 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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