Braised Shanghai-Style Soy Sauce Pork Belly

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork belly slowly braised in a rich soy and aromatic spice sauce, yielding melt-in-your-mouth texture and deep umami flavor. This Chinese-inspired pork recipe, ready in about 135 minutes, blends light soy sauce, dark soy sauce, Shaoxing wine into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 120 min Serves 4 Chinese cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a heavy pot over medium-high heat. Add 1.5 lbs pork belly cubes and sear until golden brown on all sides, about 6-8 minutes, rendering some fat.
  2. Step 2: Add 3 slices ginger and 3 scallions pieces to the pot, stir for 1 minute until fragrant.
  3. Step 3: Pour in 1/4 cup light soy sauce, 2 tbsp dark soy sauce, 3 tbsp Shaoxing wine, and 2 tbsp rock sugar. Stir to coat the pork and sugar dissolves slightly.
  4. Step 4: Add 2 whole star anise and 2 cups water to cover the pork. Bring to a boil, then reduce heat to low and cover.
  5. Step 5: Simmer gently for 1.5 to 2 hours until pork is tender and sauce is thickened, stirring occasionally.
  6. Step 6: Remove star anise and scallions before serving. Spoon sauce over steamed rice or steamed buns.

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