Slow-Braised Shanghai Red-Braised Pork Belly
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 ready in about 135 minutes pairs dark soy sauce, light soy sauce, Shaoxing wine 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
- 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Braised Shanghai Red-Braised Pork Belly take to make?
Total time is about 135 minutes (15 min prep + 120 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 Slow-Braised Shanghai Red-Braised 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 dark soy sauce from drying out.
Can I substitute ingredients in Slow-Braised Shanghai Red-Braised 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 Slow-Braised Shanghai Red-Braised 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 Slow-Braised Shanghai Red-Braised 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.
