Braised Shanghainese Soy-Glazed Pork Belly with Star Anise

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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 slowly braised in a rich soy and star anise broth, capturing the essence of traditional Shanghainese flavors. This Chinese-inspired pork recipe, ready in about 85 minutes, pairs light soy sauce, dark soy sauce, Shaoxing wine 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: 70 min Serves 4 Chinese cuisine 450 cal/serving

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Ingredients

1 lb pork belly, skin on, cut into 1.5-inch cubes
3 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp Shaoxing wine
1 tbsp rock sugar
2 whole star anise
3 slices ginger, sliced
3 garlic cloves, smashed
1 cup water
2 scallions, cut into 2-inch pieces
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 1 lb pork belly cubes and sear for 4-5 minutes, turning occasionally until all sides are lightly browned and the fat starts to render.
Step 2: Add 3 slices of ginger and 3 smashed garlic cloves to the pot, sautéing for 1 minute until fragrant.
Step 3: Pour in 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp Shaoxing wine, and add 1 tbsp rock sugar, 2 whole star anise, 2 scallions cut into 2-inch pieces, and 1 cup water. Stir gently to combine.
Step 4: Bring the mixture to a boil, then reduce heat to low. Cover the pot partially and simmer gently for 1 hour, stirring occasionally, until pork belly is tender and the sauce thickens to a glossy glaze.
Step 5: Remove star anise and scallions before serving. Serve the braised pork belly hot with steamed rice or steamed buns.