Shanghai-Style Braised Pork Belly with Fermented Black Beans
Slow-cooked pork belly in a rich sauce of fermented black beans and Shanghai preserved vegetables, served over steamed rice. This asian-inspired slow cooker ready in about 90 minutes pairs Pork belly, Fermented black beans, Shanghai preserved vegetables for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 3, 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
- 300 g Pork belly
- 2 tbsp Fermented black beans
- 100 g Shanghai preserved vegetables
- 20 g Ginger
- 50 g Green onions
- 4 tbsp Soy sauce
- 1 tbsp Sugar
- 200 ml Water
- 250 g Rice
Instructions
- Step 1: Cut pork belly into 1-inch cubes. Rinse fermented black beans and mash lightly with a fork. Finely mince ginger and green onions.
- Step 2: Heat 1 tbsp vegetable oil in a pot over medium heat. Add pork belly and cook for 5 minutes until browned on all sides.
- Step 3: Add mashed fermented black beans, 4 tbsp soy sauce, 1 tbsp sugar, and 200 ml water. Stir to combine.
- Step 4: Add Shanghai preserved vegetables and cook for 2 minutes. Bring to a gentle simmer, then reduce heat to low.
- Step 5: Cover and braise for 1 hour, stirring occasionally, until pork is tender and sauce has thickened.
- Step 6: While pork braises, cook rice according to package instructions until fluffy. Serve braised pork over steamed rice, garnished with sliced green onions.
Frequently asked questions
How long does Shanghai-Style Braised Pork Belly with Fermented Black Beans take to make?
Total time is about 90 minutes (20 min prep + 70 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 Shanghai-Style Braised Pork Belly with Fermented Black Beans?
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 Shanghai-Style Braised Pork Belly with Fermented Black Beans?
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 Shanghai-Style Braised Pork Belly with Fermented Black Beans for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Shanghai-Style Braised Pork Belly with Fermented Black Beans?
Asian slow cooker 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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