Pan-Fried Shanghainese Red Braised Pork Belly
Tender pork belly slowly cooked in a sweet-savory soy and Shaoxing wine sauce, caramelized to a glossy finish with a rich umami depth. This chinese-inspired pork ready in about 85 minutes pairs vegetable oil, ginger slices, 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 450 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.
Ingredients
- 1 lb pork belly, skin on, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 5 slices ginger slices
- 2 scallions, cut into 2-inch pieces
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 3 tbsp Shaoxing wine
- 1 tbsp rock sugar or white sugar
- 1 cup water
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a heavy-bottomed skillet over medium heat. Add 1 lb pork belly cubes and sear, turning occasionally, until all sides are golden brown and edges start to caramelize, about 6-8 minutes.
- Step 2: Remove excess oil, leaving about 1 tbsp in the pan. Add 5 slices ginger and 2 scallions (2-inch pieces), sauté for 1 minute until fragrant.
- Step 3: Pour in 2 tbsp dark soy sauce, 1 tbsp light soy sauce, 3 tbsp Shaoxing wine, and 1 tbsp rock sugar. Stir gently to coat pork and dissolve sugar.
- Step 4: Add 1 cup water to the skillet, bring to a simmer, then reduce heat to low and cover loosely. Braise pork belly for 1 hour, stirring occasionally, until meat is tender and sauce is syrupy.
- Step 5: Remove lid and increase heat to medium-high. Cook uncovered for 5-7 minutes, stirring frequently, until sauce thickens and glazes pork belly with a shiny, sticky finish.
- Step 6: Serve hot with steamed white rice and garnish with finely sliced scallions if desired.
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 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 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.
