Pan-Seared Shanghai-Style Pork Belly with Soy-Braised Greens

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork belly slices pan-seared to crispy perfection and served with soy-braised bok choy, inspired by traditional Shanghainese flavors. This Chinese-inspired pork recipe, ready in about 30 minutes, pairs pork belly, bok choy, light soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Cook: 20 min Serves 4 Chinese cuisine 350 cal/serving

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Ingredients

1 lb, skinless, sliced into 1/4-inch thick pieces pork belly
1 lb, halved lengthwise bok choy
3 tbsp light soy sauce
2 tbsp Shaoxing wine
1 tsp granulated sugar
1-inch piece, sliced thin ginger
3, minced garlic cloves
2 tbsp vegetable oil
1/2 cup water
2, sliced thin scallions
1/4 tsp white pepper

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 lb pork belly slices and sear for 3-4 minutes on each side until golden brown and edges turn crispy.
Step 2: Remove pork belly and set aside. In the same skillet, add 3 minced garlic cloves and 1-inch sliced ginger, sautéing for 1 minute until fragrant.
Step 3: Add 1 lb halved bok choy to the skillet, pouring in 3 tbsp light soy sauce, 2 tbsp Shaoxing wine, 1 tsp granulated sugar, and 1/2 cup water. Stir gently and cover with a lid.
Step 4: Braise the bok choy with the pork belly returned to the skillet for 6-8 minutes over medium heat until greens are tender and the sauce thickens to coat the pork.
Step 5: Season with 1/4 tsp white pepper and sprinkle 2 sliced scallions on top before serving warm.