Shanghai-Style Braised Pork Belly with Soy and Ginger

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

Tender pork belly slowly braised in a rich soy-ginger sauce, capturing the essence of traditional Shanghainese home cooking. This chinese-inspired pork ready in about 75 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 420 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: 60 min Serves 4 Chinese cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a deep skillet over medium heat. Add 1 lb pork belly cut into 1.5-inch cubes and sear until browned on all sides, about 6 minutes.
  2. Step 2: Add 2-inch thinly sliced ginger, 2 whole star anise, and 2 scallions cut into 2-inch lengths; sauté for 2 minutes until fragrant.
  3. Step 3: Pour in 3 tbsp light soy sauce, 1 tbsp dark soy sauce, and 2 tbsp Shaoxing wine. Stir to coat the pork evenly.
  4. Step 4: Add 1 tbsp rock sugar and 1 1/2 cups water to the skillet. Bring to a boil, then reduce heat to low and cover. Simmer gently for 1 hour until pork is tender and the sauce thickens to a glossy finish.

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Frequently asked questions

How long does Shanghai-Style Braised Pork Belly with Soy and Ginger 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 Shanghai-Style Braised Pork Belly with Soy and Ginger?

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 Soy and Ginger?

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 Ginger 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 Ginger?

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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