Pan-Seared Shanghainese Red-Cooked Pork Belly
Tender pork belly braised in a savory and slightly sweet soy-based sauce inspired by Shanghainese flavors. This chinese-inspired pork ready in about 80 minutes pairs pork belly, 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.
Ingredients
- 1 lb pork belly
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp rock sugar
- 1 cup water
- 1-inch piece, sliced ginger
- 2, cut into 2-inch pieces scallions
- 2 tbsp vegetable oil
- 2 whole star anise
- 1 small piece cinnamon stick
Instructions
- Step 1: Cut 1 lb pork belly into 1.5-inch cubes. Pat dry with paper towels.
- Step 2: Heat 2 tbsp vegetable oil in a heavy-bottomed skillet over medium-high heat. Add pork belly pieces and sear for 5 minutes, turning occasionally until all sides are golden brown and edges crispy.
- Step 3: Remove pork and set aside. In the same skillet, add 1-inch sliced ginger, 2 scallions cut into 2-inch pieces, 2 whole star anise, and 1 small cinnamon stick, sauté for 1 minute until fragrant.
- Step 4: Return pork belly to skillet and add 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp Shaoxing wine, 1 tbsp rock sugar, and 1 cup water. Stir gently to combine.
- Step 5: Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour until pork is tender and sauce has thickened to a glaze that coats the pork.
- Step 6: Remove star anise, cinnamon, ginger, and scallions before serving. Serve hot with steamed rice.
Frequently asked questions
How long does Pan-Seared Shanghainese Red-Cooked Pork Belly take to make?
Total time is about 80 minutes (15 min prep + 65 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 Red-Cooked Pork Belly?
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 Red-Cooked Pork Belly?
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 Red-Cooked Pork Belly 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 Red-Cooked Pork Belly?
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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
