Shanghai-Style Braised Pork Belly with Soy and Five-Spice
Rich and tender pork belly slowly braised in a fragrant soy and five-spice sauce until melt-in-your-mouth soft. This chinese-inspired pork ready in about 140 minutes pairs pork belly, skin on, 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 480 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
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp Shaoxing wine
- 20 g rock sugar
- 2 whole star anise
- 1 (3-inch) cinnamon stick
- 5 slices ginger slices
- 3 cloves garlic cloves, smashed
- 500 ml water
- 2 stalks green onion, cut into 2-inch pieces
- 1 tbsp vegetable oil
Instructions
- Step 1: Cut 500 g pork belly into 2-inch cubes. Blanch in boiling water for 3 minutes to remove impurities, drain and set aside.
- Step 2: Heat 1 tbsp vegetable oil in a heavy pot over medium heat. Add 5 slices ginger and 3 smashed garlic cloves, sauté for 1 minute until fragrant.
- Step 3: Add the pork belly cubes and brown on all sides, about 5 minutes.
- Step 4: Stir in 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp Shaoxing wine, and 20 g rock sugar. Mix until sugar dissolves and pork is coated evenly.
- Step 5: Add 2 whole star anise, 1 cinnamon stick, 2 stalks green onion, and 500 ml water. Bring to a boil, then reduce heat to low, cover partially, and simmer gently for 1.5 to 2 hours until pork is tender and sauce has thickened.
- Step 6: Adjust seasoning with a pinch of salt if needed. Remove aromatics and serve the braised pork belly over steamed white rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Shanghai-Style Braised Pork Belly with Soy and Five-Spice take to make?
Total time is about 140 minutes (20 min prep + 120 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 Soy and Five-Spice?
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, skin on from drying out.
Can I substitute ingredients in Shanghai-Style Braised Pork Belly with Soy and Five-Spice?
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 Soy and Five-Spice 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 Shanghai-Style Braised Pork Belly with Soy and Five-Spice?
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.
