Braised Shanghainese Red-Cooked Pork Belly with Star Anise

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Tender pork belly slowly braised in a soy and sugar glaze infused with star anise and Shaoxing wine for a rich, caramelized finish. This chinese-inspired pork ready in about 115 minutes pairs vegetable oil, ginger, sliced, scallions, cut into 2-inch pieces for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 3, 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: 100 min Serves 3 Chinese cuisine 480 cal/serving

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Ingredients

500 g pork belly, skin on, cut into 2-inch cubes
1 tbsp vegetable oil
3 slices ginger, sliced
2 stalks scallions, cut into 2-inch pieces
3 tbsp Shaoxing wine
4 tbsp light soy sauce
1 tbsp dark soy sauce
25 g rock sugar
2 whole star anise
300 ml water
2 boiled eggs (optional)

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Equipment for this recipe

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a heavy-bottomed pot over medium heat and add 500 g pork belly cubes, searing on all sides until golden and the fat starts to render, about 6 minutes.
Step 2: Add 3 slices ginger and 2 stalks scallions cut into 2-inch pieces, stir for 1 minute until fragrant.
Step 3: Pour in 3 tbsp Shaoxing wine and let it simmer for 2 minutes to deglaze the pot and infuse aroma.
Step 4: Stir in 4 tbsp light soy sauce, 1 tbsp dark soy sauce, and 25 g rock sugar, mixing until the sugar melts and the sauce starts to thicken.
Step 5: Add 2 whole star anise and 300 ml water to cover the pork halfway; bring to a boil then reduce heat to low and cover.
Step 6: Simmer gently for 1.5 hours, turning the pork occasionally, until the meat is tender and the sauce is syrupy.
Step 7: Optional: add 2 boiled eggs peeled, simmer for another 10 minutes to absorb the sauce.
Step 8: Remove star anise and scallions before serving; spoon the rich sauce over the pork and serve with steamed rice.

Frequently asked questions

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

Total time is about 115 minutes (15 min prep + 100 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 with Star Anise?

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 vegetable oil from drying out.

Can I substitute ingredients in Braised Shanghainese Red-Cooked Pork Belly with Star Anise?

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 with Star Anise for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 with Star Anise?

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.

What others are saying

★★★★★James T.
The sauce was rich and the pork melted in your mouth. I'll be making this for dinner parties from now on.
★★★★★Maria G.
The star anise was perfect, giving the pork that deep, aromatic flavor I've been missing from my home cooking. Served with steamed rice and bok choy, it was a hit!
★★★★★Aisha M.
So flavorful and tender! The star anise made it stand out from other pork belly recipes. Can't wait to try it with different vegetables.