Shanghai-Style Braised Pork Belly with Soy and Shaoxing Wine
Tender pork belly slowly braised in a rich soy and Shaoxing wine sauce, capturing the essence of traditional Shanghainese flavors. This chinese-inspired pork ready in about 115 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 380 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.
Ingredients
- 1 lb pork belly
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 4 tbsp Shaoxing wine
- 1 tbsp rock sugar
- 2 slices ginger
- 2 stalks green onions
- 1 cup water
- 1 tbsp vegetable oil
Instructions
- Step 1: Cut 1 lb pork belly into 1-inch cubes, then heat 1 tbsp vegetable oil in a heavy-bottom pot over medium heat until shimmering.
- Step 2: Add the pork belly cubes and sear for 5 minutes, stirring frequently until edges are lightly browned and fragrant.
- Step 3: Add 2 slices of ginger and 2 stalks of green onions (white parts only), sauté for 2 minutes until aromatic.
- Step 4: Pour in 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 4 tbsp Shaoxing wine, 1 tbsp rock sugar, and 1 cup water. Stir to combine and bring to a simmer.
- Step 5: Reduce heat to low, cover, and braise gently for 1.5 hours until pork is tender and sauce thickens to a glossy glaze.
- Step 6: Remove ginger and green onions, then serve the braised pork belly hot with steamed white rice.
Frequently asked questions
How long does Shanghai-Style Braised Pork Belly with Soy and Shaoxing Wine take to make?
Total time is about 115 minutes (15 min prep + 100 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 Shaoxing Wine?
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 Shaoxing Wine?
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 Shaoxing Wine 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 Shaoxing Wine?
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.
