Slow-Braised Shanghai Red-Braised Pork Belly

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

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, a classic Shanghainese comfort dish with a glossy reddish glaze. This Chinese-inspired pork recipe, ready in about 135 minutes, pairs pork belly, dark soy sauce, 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.

Prep: 15 min Cook: 120 min Serves 4 Chinese cuisine 550 cal/serving

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Ingredients

2 lbs, skin removed, cut into 1-inch cubes pork belly
3 tbsp dark soy sauce
2 tbsp light soy sauce
1/4 cup Shaoxing wine
2 tbsp, crushed rock sugar
3 slices ginger
2 whole star anise
2 cups water
2 stalks, cut into 2-inch pieces green onions
1 tbsp vegetable oil

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat; add 2 lbs cubed pork belly and sear for 5 minutes until all sides are browned and edges slightly crisp.
Step 2: Add 3 slices ginger and 2 whole star anise to the pot, stirring for 1 minute until fragrant.
Step 3: Pour in 1/4 cup Shaoxing wine, 3 tbsp dark soy sauce, 2 tbsp light soy sauce, and 2 tbsp crushed rock sugar; stir gently to coat the pork evenly.
Step 4: Add 2 cups water and 2 stalks green onion pieces; bring to a boil, then reduce heat to low, cover partially, and simmer gently for 1.5 to 2 hours until pork is tender and sauce is thickened with a glossy sheen.
Step 5: Remove green onions and star anise before serving the braised pork belly over steamed rice or alongside sautéed greens.