Braised Shanghainese Red-Cooked Pork Belly

By AislePrompt Test Kitchen · 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.

★ 4.6 (9 ratings) 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.

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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