Shanghai-Style Red-Braised Pork Belly with Star Anise
Succulent pork belly slowly braised in a rich soy and sugar sauce, infused with the warm aroma of star anise, typical of Shanghainese comfort cooking. This chinese-inspired pork ready in about 90 minutes pairs vegetable oil, ginger slices, Shaoxing wine 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
- 1.5 lbs pork belly, skin on, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 5 slices ginger slices
- 3 stalks scallions, cut into 2-inch pieces
- 1/4 cup Shaoxing wine
- 3 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp rock sugar or brown sugar
- 2 star anise pods
- 2 cups water
- 1/2 tsp salt
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1.5 lbs pork belly cubes and brown on all sides for 5-7 minutes until golden and the fat renders.
- Step 2: Push pork to the side and add 5 slices ginger and 3 stalks scallions. Stir-fry together for 2 minutes until aromatic.
- Step 3: Pour in 1/4 cup Shaoxing wine and deglaze the pot, scraping browned bits from the bottom.
- Step 4: Add 3 tbsp dark soy sauce, 2 tbsp light soy sauce, 2 tbsp rock sugar, and 2 star anise pods. Stir gently to coat pork evenly.
- Step 5: Pour 2 cups water into the pot, bring to a boil, then reduce heat to low and cover partially.
- Step 6: Simmer for 1 hour, stirring occasionally, until pork is tender and sauce thickens. Add 1/2 tsp salt in the last 10 minutes.
- Step 7: Remove star anise pods and scallions before serving. Serve hot with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Shanghai-Style Red-Braised Pork Belly with Star Anise take to make?
Total time is about 90 minutes (15 min prep + 75 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 Red-Braised Pork Belly with 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 vegetable oil from drying out.
Can I substitute ingredients in Shanghai-Style Red-Braised Pork Belly with 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 Red-Braised Pork Belly with 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 Red-Braised Pork Belly with 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.
