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

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

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 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
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Frequently asked questions

How long does Pan-Seared Shanghainese Pork Belly with Soy-Braised Bok Choy take to make?

Total time is about 35 minutes (15 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 Shanghainese Pork Belly with Soy-Braised Bok Choy?

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 pork belly from drying out.

Can I substitute ingredients in Pan-Seared Shanghainese Pork Belly with Soy-Braised Bok Choy?

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 Shanghainese Pork Belly with Soy-Braised Bok Choy 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 Shanghainese Pork Belly with Soy-Braised Bok Choy?

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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