Pan-Fried Shanghainese Red-Braised Pork Belly
Rich pork belly slowly braised in a sweet-savory soy sauce glaze until tender, then pan-fried for a caramelized finish. This chinese-inspired pork ready in about 85 minutes pairs vegetable oil, ginger slices, whole star anise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.
Ingredients
- 1 lb pork belly, skin-on, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 5 slices ginger slices
- 2 whole star anise
- 3 tbsp Shaoxing wine
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp rock sugar or brown sugar
- 1 1/2 cups water
- 3 stalks green onions, cut into 2-inch pieces
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Add 1 lb pork belly cubes and brown on all sides for 6-8 minutes until edges are golden and slightly crispy.
- Step 2: Add 5 ginger slices and 2 whole star anise to the pot, stirring for 1 minute until fragrant.
- Step 3: Pour in 3 tbsp Shaoxing wine, 2 tbsp dark soy sauce, 2 tbsp light soy sauce, and 2 tbsp rock sugar. Stir gently to coat pork and dissolve sugar.
- Step 4: Add 1 1/2 cups water and 3 stalks green onions, bring to a simmer, then reduce heat to low. Cover partially and braise gently for 1 hour, stirring occasionally until pork is tender and sauce thickens.
- Step 5: Remove pork with a slotted spoon, heat a non-stick skillet over medium heat, and pan-fry the pork cubes for 3-4 minutes per side until caramelized and sticky. Serve hot over steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Shanghainese Red-Braised Pork Belly 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 Pan-Fried Shanghainese Red-Braised 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 vegetable oil from drying out.
Can I substitute ingredients in Pan-Fried Shanghainese Red-Braised 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 Pan-Fried Shanghainese Red-Braised 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 Pan-Fried Shanghainese Red-Braised 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.
