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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 30 minutes pairs halved lengthwise bok choy, light soy sauce, Shaoxing wine 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Season with 1/4 tsp white pepper and sprinkle 2 sliced scallions on top before serving warm.

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Frequently asked questions

How long does Pan-Seared Shanghai-Style Pork Belly with Soy-Braised Greens take to make?

Total time is about 30 minutes (10 min prep + 20 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-Style Pork Belly with Soy-Braised Greens?

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 halved lengthwise bok choy from drying out.

Can I substitute ingredients in Pan-Seared Shanghai-Style Pork Belly with Soy-Braised Greens?

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-Style Pork Belly with Soy-Braised Greens 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-Style Pork Belly with Soy-Braised Greens?

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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