Pan-Seared Shanghainese Pork Belly with Soy-Braised Bok Choy

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

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 golden perfection paired with savory soy-braised bok choy, capturing the essence of Shanghai home cooking. This Chinese-inspired pork recipe, ready in about 35 minutes, pairs pork belly, light soy sauce, Shaoxing wine 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: 20 min Serves 4 Chinese cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb pork belly
3 tbsp light soy sauce
2 tbsp Shaoxing wine
1 tsp sugar
1 tbsp ginger, thinly sliced
3 garlic cloves, minced
1 lb baby bok choy
2 tbsp vegetable oil
1/2 cup water
2 tbsp scallions, chopped

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Slice 1 lb pork belly into 1/4-inch thick pieces. Heat 2 tbsp vegetable oil in a skillet over medium-high heat and pan-sear pork belly slices for 4-5 minutes per side until golden and crispy around edges. Remove and set aside.
Step 2: In the same skillet, add 3 cloves minced garlic and 1 tbsp thinly sliced ginger, sauté for 1 minute until fragrant but not browned.
Step 3: Add 1 lb halved baby bok choy, 3 tbsp light soy sauce, 2 tbsp Shaoxing wine, 1 tsp sugar, and 1/2 cup water to the skillet. Cover and simmer over medium heat for 5-7 minutes until bok choy is tender and sauce slightly thickens.
Step 4: Return pork belly to the skillet, tossing gently to coat in the soy sauce glaze with bok choy for 2 minutes. Sprinkle 2 tbsp chopped scallions on top and serve immediately.