Sweet and Savory Shanghai Braised Pork Belly
Richly caramelized pork belly chunks slowly braised in a fragrant soy and Shaoxing wine sauce until tender and glossy, capturing the essence of Shanghai home cooking. This chinese-inspired pork ready in about 80 minutes pairs ginger, Shaoxing wine, dark soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 3, 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
- 500 g, cut into 1.5-inch cubes pork belly, skin on
- 2 slices ginger
- 2 stalks, cut into 3-inch pieces green onion
- 3 tbsp Shaoxing wine
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 20 g, crushed rock sugar
- 2 whole star anise
- 300 ml water
- 1 tbsp vegetable oil
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Add 500 g pork belly cubes and sear for 5 minutes until all sides are golden brown and the fat begins to render.
- Step 2: Add 2 slices ginger and 2 stalks green onion cut into 3-inch pieces to the pot, stirring for 1 minute until fragrant.
- Step 3: Pour in 3 tbsp Shaoxing wine, 2 tbsp dark soy sauce, 2 tbsp light soy sauce, and add 20 g crushed rock sugar plus 2 star anise pods. Stir gently to coat the pork evenly.
- Step 4: Pour 300 ml water into the pot, just enough to cover the pork cubes. Bring to a boil, then reduce heat to low and cover with a tight-fitting lid.
- Step 5: Simmer gently for 1 hour, stirring every 15 minutes, until the pork is tender and the sauce is thickened and shiny.
- Step 6: Remove the ginger, green onion, and star anise before serving. Spoon the glossy pork belly and sauce over steamed rice for a comforting Shanghainese meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sweet and Savory Shanghai Braised Pork Belly take to make?
Total time is about 80 minutes (10 min prep + 70 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 Sweet and Savory Shanghai 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 ginger from drying out.
Can I substitute ingredients in Sweet and Savory Shanghai 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 Sweet and Savory Shanghai Braised Pork Belly for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Sweet and Savory Shanghai 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.
