Shanghainese Braised Red-Cooked Pork Belly
Tender pork belly slowly braised in a rich soy and Shaoxing wine sauce, resulting in glossy, melt-in-your-mouth bites with a sweet-savory balance. This chinese-inspired pork ready in about 95 minutes pairs pork belly, Shaoxing wine, light soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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
- 600 g pork belly
- 4 tbsp Shaoxing wine
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 20 g rock sugar
- 4 slices ginger slices
- 2 pods star anise
- 300 ml water
- 2 stalks scallions
- 1 tbsp vegetable oil
Instructions
- Step 1: Cut 600 g pork belly into 2-inch cubes. Heat 1 tbsp vegetable oil in a wok over medium-high heat. Add pork belly and sear each side for 3-4 minutes until golden brown and fat starts rendering.
- Step 2: Add 4 slices ginger, 2 star anise pods, 4 tbsp Shaoxing wine, 3 tbsp light soy sauce, 1 tbsp dark soy sauce, and 20 g rock sugar to the wok. Stir briefly to coat pork in the sauces.
- Step 3: Pour in 300 ml water to just cover the pork. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour until pork is tender and sauce thickens.
- Step 4: Slice 2 scallions diagonally and add to the wok in the last 10 minutes of cooking for fresh aroma.
- Step 5: Remove lid and simmer uncovered for 5 minutes to concentrate sauce. Serve hot over steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Shanghainese Braised Red-Cooked Pork Belly take to make?
Total time is about 95 minutes (20 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 Shanghainese Braised Red-Cooked Pork Belly?
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 Shanghainese Braised Red-Cooked Pork Belly?
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 Shanghainese Braised Red-Cooked Pork Belly 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 Shanghainese Braised Red-Cooked Pork Belly?
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.
