Red-Braised Shanghai-Style Pork Belly
Tender pork belly slowly braised in a rich soy and sugar caramel sauce, capturing the signature sweet-savory flavors of traditional Shanghai cuisine. This chinese-inspired pork ready in about 75 minutes pairs light soy sauce, dark 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.
Ingredients
- 500 g pork belly, skin on, cut into 1-inch cubes
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp Shaoxing wine
- 2 tbsp granulated sugar
- 5 slices ginger slices
- 2 whole star anise
- 300 ml water
- 2 green onions, cut into 2-inch pieces
- 1 tbsp vegetable oil
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 500 g pork belly cubes and brown all sides for 5-7 minutes until lightly caramelized.
- Step 2: Add 5 slices ginger and 2 whole star anise, stirring for 1 minute until fragrant.
- Step 3: Pour in 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp Shaoxing wine, and 2 tbsp granulated sugar. Stir gently to coat the pork evenly.
- Step 4: Add 300 ml water and 2 pieces of 2-inch green onions. Bring to a boil, then reduce heat to low and cover.
- Step 5: Simmer gently for 1 hour, stirring occasionally, until the pork is tender and the sauce thickens to a glossy caramel consistency.
- Step 6: Remove ginger slices, star anise, and green onions before serving. Spoon sauce over steamed white rice for an indulgent Shanghai meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Red-Braised Shanghai-Style Pork Belly take to make?
Total time is about 75 minutes (15 min prep + 60 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 Red-Braised Shanghai-Style 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 light soy sauce from drying out.
Can I substitute ingredients in Red-Braised Shanghai-Style 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 Red-Braised Shanghai-Style 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 Red-Braised Shanghai-Style 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.
