Sweet and Sour Shanghai-Style Braised Pork Belly

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork belly slowly braised in a balanced sweet and sour sauce with Shaoxing wine and dark soy, a classic Shanghainese flavor profile. This Chinese-inspired pork recipe, ready in about 135 minutes, pairs pork belly, cut into 1.5-inch cubes, ginger slices, star anise 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

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a heavy-bottom pot over medium heat. Add 1.5 lbs pork belly cubes and sear for 5-6 minutes, turning occasionally until browned on all sides.
  2. Step 2: Add 5 slices ginger and 2 whole star anise to the pot, stirring for 1 minute until fragrant.
  3. Step 3: Pour in 3 tbsp Shaoxing wine, 2 tbsp dark soy sauce, 2 tbsp light soy sauce, and 3 tbsp rock sugar. Stir to dissolve the sugar.
  4. Step 4: Add 2 cups water, bring to a boil, then reduce heat to low and cover loosely. Simmer gently for 1.5 to 2 hours until pork is tender and sauce thickens to a glossy glaze.
  5. Step 5: Uncover in the last 15 minutes to reduce sauce further if needed. Garnish with 2 sliced scallion stalks before serving with steamed rice.

Frequently asked questions

How long does Sweet and Sour Shanghai-Style 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 Sweet and Sour Shanghai-Style 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 slices from drying out.

Can I substitute ingredients in Sweet and Sour Shanghai-Style 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 Sour Shanghai-Style 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 Sweet and Sour Shanghai-Style 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.

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