Soy-Braised Shanghainese Red-Cooked Pork Belly
Tender pork belly slowly braised in a savory soy and Shaoxing wine sauce, capturing the signature rich flavors of Shanghainese red cooking. This chinese-inspired pork ready in about 90 minutes pairs cut into 2-inch cubes pork belly, sliced ginger, 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, cut into 2-inch cubes pork belly
- 20 g, sliced ginger
- 2 stalks, cut into 3-inch pieces scallions
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 4 tbsp Shaoxing wine
- 25 g rock sugar
- 2 whole pieces star anise
- 500 ml water
- 2 tbsp vegetable oil
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a heavy-bottom pot over medium-high heat. Add 600 g pork belly cubes and sear for 5-6 minutes until all sides are golden brown and the fat starts to render.
- Step 2: Add 20 g sliced ginger and 2 stalks cut scallions to the pot and sauté for 2 minutes until fragrant.
- Step 3: Pour in 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 4 tbsp Shaoxing wine, and add 25 g rock sugar plus 2 whole star anise. Stir gently to coat the pork evenly.
- Step 4: Add 500 ml water to cover the pork. Bring to a boil, then reduce heat to low and cover partially with a lid. Simmer gently for 1 hour until the pork is tender and the sauce thickens to a glossy glaze.
- Step 5: Remove star anise and scallions before serving the braised pork belly hot with steamed rice or buns.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Soy-Braised Shanghainese Red-Cooked Pork Belly 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 Soy-Braised Shanghainese 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 sliced ginger from drying out.
Can I substitute ingredients in Soy-Braised Shanghainese 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 Soy-Braised Shanghainese 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 Soy-Braised Shanghainese 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.
