Braised Shanghainese Red-Cooked Pork Belly

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

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 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

Instructions

  1. 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.
  2. Step 2: Add 5 slices of ginger and 2 whole star anise to the pot, stirring for 1 minute until fragrant.
  3. 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.
  4. 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.
  5. 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.

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Frequently asked questions

How long does Braised Shanghainese Red-Cooked Pork Belly take to make?

Total time is about 75 minutes (15 min prep + 60 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 Shanghainese Red-Cooked 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 shaoxing wine from drying out.

Can I substitute ingredients in Braised Shanghainese Red-Cooked 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 Shanghainese Red-Cooked 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 Shanghainese Red-Cooked 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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