Pan-Fried Shanghainese Red-Braised Pork Belly with Star Anise
Rich pork belly slowly braised in a fragrant soy and star anise sauce, then pan-fried to caramelized perfection, showcasing Shanghai's signature sweet-savory style. This chinese-inspired pork ready in about 90 minutes pairs dark soy sauce, light soy sauce, Shaoxing wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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
- 500 g pork belly, skin on, cut into 2-inch cubes
- 2 tbsp dark soy sauce
- 3 tbsp light soy sauce
- 3 tbsp Shaoxing wine
- 30 g rock sugar
- 2 pieces star anise
- 15 g ginger, sliced
- 2 stalks scallions
- 300 ml water
- 2 tbsp vegetable oil
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a cast iron skillet over medium-high heat. Add 500 g pork belly cubes and sear on all sides until golden brown and the fat starts to render, about 6 minutes.
- Step 2: Remove pork and set aside. In the same skillet, add 15 g sliced ginger, 2 star anise, and 2 chopped scallions, sautéing for 1 minute until fragrant.
- Step 3: Return pork belly to the skillet, then stir in 2 tbsp dark soy sauce, 3 tbsp light soy sauce, 3 tbsp Shaoxing wine, and 30 g rock sugar. Cook over medium heat for 2 minutes to caramelize the sugar.
- Step 4: Add 300 ml water to the skillet, bring to a simmer, then cover and reduce heat to low. Braise gently for 1 hour until pork is tender and sauce thickens.
- Step 5: Remove lid, increase heat to medium-high, and pan-fry pork belly in the sauce for 5 minutes, stirring frequently, until the sauce is glossy and coats the pork beautifully.
- Step 6: Serve immediately with 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 with Star Anise take to make?
Total time is about 90 minutes (15 min prep + 75 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 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 dark soy sauce from drying out.
Can I substitute ingredients in Pan-Fried Shanghainese Red-Braised 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 Pan-Fried Shanghainese Red-Braised 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 Pan-Fried Shanghainese Red-Braised 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.
