Braised Shanghainese Soy-Glazed Pork Belly with Star Anise
Tender pork belly slowly braised in a rich soy and star anise broth, capturing the essence of traditional Shanghainese flavors. This chinese-inspired pork 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.
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 cloves garlic cloves, smashed
- 1 cup water
- 2 scallions, cut into 2-inch pieces
- 1 tbsp vegetable oil
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.
Frequently asked questions
How long does Braised Shanghainese Soy-Glazed Pork Belly with Star Anise take to make?
Total time is about 85 minutes (15 min prep + 70 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 Soy-Glazed 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 light soy sauce from drying out.
Can I substitute ingredients in Braised Shanghainese Soy-Glazed 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 Soy-Glazed Pork Belly with Star Anise 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 Soy-Glazed 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.
