Shanghai-Style Braised Pork Belly with Soy and Star Anise
Tender pork belly slowly braised in a rich soy-based sauce with star anise and Shaoxing wine, delivering a sweet-savory classic from Shanghai cuisine. This chinese-inspired pork ready in about 75 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 450 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
- 1 lb pork belly, skin on
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp Shaoxing wine
- 2 tbsp granulated sugar
- 1 cup water
- 2 whole star anise
- 3 slices ginger, sliced
- 2 scallions, cut into 2-inch lengths
- 1 tbsp vegetable oil
Instructions
- Step 1: Cut 1 lb pork belly into 1.5-inch cubes. Heat 1 tbsp vegetable oil in a heavy-bottomed pot over medium heat and brown the pork belly cubes on all sides for 5-7 minutes until golden and the fat starts to render.
- Step 2: Add 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp Shaoxing wine, and 2 tbsp granulated sugar to the pot, stirring to coat the pork and caramelize the sugar for 2 minutes until fragrant and glossy.
- Step 3: Pour in 1 cup water, add 2 whole star anise, 3 slices ginger, and 2 scallions cut into 2-inch lengths. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour or until pork is tender and sauce thickens to a syrupy consistency.
Frequently asked questions
How long does Shanghai-Style Braised Pork Belly with Soy and Star Anise 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 Star Anise?
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 Star Anise?
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 Star Anise 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 Star Anise?
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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