Pan-Seared Shanghai-Style Red-Braised Pork Belly

By AislePrompt Editorial · ·

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 slow-cooked in a rich soy and Shaoxing wine sauce, capturing the essence of Shanghainese red cooking. This Chinese-inspired pork recipe, ready in about 85 minutes, pairs pork belly, skin on, light soy sauce, dark soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 1 lb pork belly into 1.5-inch cubes. Heat 2 tbsp vegetable oil in a heavy-bottomed pan over medium-high heat. Add pork belly pieces skin side down and sear for 5 minutes until golden brown and crisp on the edges, then flip and sear the other sides for 3 minutes.
  2. Step 2: Remove excess oil, leaving about 1 tbsp in the pan. Add 3 slices of ginger and 3 stalks of scallions, sauté for 1 minute until fragrant.
  3. Step 3: Pour in 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 4 tbsp Shaoxing wine, and add 2 tbsp rock sugar. Stir gently until the sugar dissolves and the sauce begins to thicken and coat the pork.
  4. Step 4: Add 1 cup water to just cover the pork. Bring to a boil, then reduce to low heat, cover, and simmer for 1 hour until pork is tender and sauce is thickened, stirring occasionally.
  5. Step 5: Uncover and cook for an additional 5 minutes over medium heat to reduce the sauce further until it clings to the pork. Serve hot with steamed rice.

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