Braised Shanghainese Red-Cooked Pork Belly

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

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 cubes slowly braised in a fragrant soy and Shaoxing wine sauce, infused with star anise and rock sugar. This Chinese-inspired pork recipe, ready in about 75 minutes, pairs Shaoxing wine, dark soy sauce, light soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 60 min Serves 4 Chinese cuisine 450 cal/serving

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Ingredients

500 g pork belly, skin on, cut into 1-inch cubes
3 tbsp Shaoxing wine
2 tbsp dark soy sauce
2 tbsp light soy sauce
25 g rock sugar
5 ginger slices
2 whole star anise
300 ml water
2, cut into 2-inch sections scallions
1 tbsp vegetable oil

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Add 500 g pork belly cubes and sear for 4-5 minutes until all sides are golden brown and the fat starts to render.
Step 2: Add 5 slices of ginger and 2 whole star anise to the pot, stirring for 1 minute until fragrant.
Step 3: Pour in 3 tbsp Shaoxing wine, 2 tbsp dark soy sauce, and 2 tbsp light soy sauce. Stir to coat the pork evenly.
Step 4: Add 25 g rock sugar and 300 ml water along with 2 scallions cut into 2-inch sections. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour until the pork is tender and the sauce has thickened to a glossy glaze.
Step 5: Remove the scallions and star anise before serving. Plate the pork belly with steamed white rice and garnish with fresh chopped scallions if desired.