Pan-Seared Shanghai Red-Braised Pork Belly with Star Anise

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Rich pork belly cubes slowly braised in a savory-sweet sauce infused with star anise and Shaoxing wine, then pan-seared for a caramelized finish. This chinese-inspired pork ready in about 85 minutes pairs vegetable oil, ginger slices, 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 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 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 lb pork belly cubes skin side down and sear for 4-5 minutes until golden brown and edges start to crisp.
  2. Step 2: Flip pork belly cubes and add 4 slices ginger, 2 stalks green onions cut into 2-inch pieces, and 2 whole star anise pods. Stir for 1 minute until fragrant.
  3. Step 3: Pour in 3 tbsp Shaoxing wine, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, and 1 tbsp rock sugar. Stir gently to coat pork evenly.
  4. Step 4: Add 1 cup water to cover pork belly halfway and bring to a boil. Reduce heat to low, cover partially, and simmer for 1 hour until pork is tender and the sauce thickens.
  5. Step 5: Remove lid, increase heat to medium-high, and cook for an additional 10 minutes, stirring occasionally, to reduce sauce to a glossy glaze that coats the pork.
  6. Step 6: Adjust seasoning with 1/2 tsp salt if needed. Serve warm with steamed white rice and garnish with sliced green onions if desired.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Shanghai Red-Braised 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 Pan-Seared Shanghai 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 vegetable oil from drying out.

Can I substitute ingredients in Pan-Seared Shanghai 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-Seared Shanghai Red-Braised 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 Pan-Seared Shanghai 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.

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