Shanghai-Style Braised Pork Belly with Soy and Shaoxing Wine

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork belly slowly braised in a rich soy and Shaoxing wine sauce, capturing the essence of traditional Shanghainese flavors. This Chinese-inspired pork recipe, 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. 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: 100 min Serves 4 Chinese cuisine 380 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Add the pork belly cubes and sear for 5 minutes, stirring frequently until edges are lightly browned and fragrant.
  3. Step 3: Add 2 slices of ginger and 2 stalks of green onions (white parts only), sauté for 2 minutes until aromatic.
  4. 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.
  5. 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.
  6. Step 6: Remove ginger and green onions, then serve the braised pork belly hot with steamed white rice.

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