Braised Shanghai-Style Soy Sauce Pork Belly
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 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.
Ingredients
- 1.5 lbs pork belly, skin on, cut into 1-inch cubes
- 1/4 cup light soy sauce
- 2 tbsp dark soy sauce
- 3 tbsp Shaoxing wine
- 2 tbsp rock sugar
- 3 slices ginger, sliced
- 2 whole star anise
- 2 cups water
- 3 scallions, cut into 2-inch pieces
- 1 tbsp vegetable oil
Instructions
- 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.
- Step 2: Add 3 slices ginger and 3 scallions pieces to the pot, stir for 1 minute until fragrant.
- 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.
- 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.
- Step 5: Simmer gently for 1.5 to 2 hours until pork is tender and sauce is thickened, stirring occasionally.
- Step 6: Remove star anise and scallions before serving. Spoon sauce over steamed rice or steamed buns.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Braised Shanghai-Style Soy Sauce Pork Belly take to make?
Total time is about 135 minutes (15 min prep + 120 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Braised Shanghai-Style Soy Sauce Pork Belly?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Braised Shanghai-Style Soy Sauce 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 Sauce Pork Belly for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sauce 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.
