This Shanghai-style braised pork belly is slow cooked until melt-in-your-mouth tender in a rich, glossy soy-based sauce. A must-try authentic and flavourful Chinese dish!
Shanghai-style braised pork belly (hong shao rou/red cooked pork) is a very famous dish in China and a favourite in Shanghai!
One of our favourite starters to order from a Chinese takeaway is barbecue pork ribs, and the sauce for this recipe reminds us very much of that - it's simply delicious. Enjoy as a selection of Chinese starters or main dishes.
Tips
- The water should mostly cover the pork belly in the wok to braise it properly. If using a thick-bottomed pan, you may need less, as it will evaporate slower. That said, you can also just cook it longer to reduce the sauce.
- No alcohol option – replace the Shaoxing rice wine with apple juice or chicken stock for a similar depth of flavour.
- Spicy version – add Szechuan peppercorns or chilli flakes for a hint of heat.
- Alternative sweeteners – use honey, palm sugar or maple syrup for slight variations in sweetness.
- Garnishes – for added texture, try garnishing the finished dish with sliced spring onions, sesame seeds or crispy shallots.
- This Shanghai-style braised pork belly recipe is easily adapted if you’re cooking for less or more people.
Frequently Asked Questions
Shanghai-style pork belly is known for its balance of sweet and savoury flavours, often using rock sugar and soy sauce to create a rich, caramelised glaze.
Yes - blanching removes excess blood and impurities, resulting in a cleaner, clearer sauce.
Pork shoulder or pork ribs can work, but pork belly provides the best melt-in-your-mouth texture.
Let the sauce reduce uncovered for the last 10 to 15 minutes of cooking or add a small cornflour slurry to thicken it.
Yes - this dish tastes better the next day as the flavours develop further. Keep it in the fridge and reheat gently on the hob.
Transfer leftovers to an airtight container and keep it in the fridge for up to 4 days. Reheat over a low heat on the hob with a splash of water to loosen the sauce.
Yes - freeze in portioned containers for up to 2 months. Thaw overnight in the fridge and reheat on the hob.
Enjoy with a selection of Chinese starters or serve as a main dish with steamed jasmine rice, easy vegetable fried rice, or fried noodles with beansprouts to soak up the delicious sauce.
Other recipes you might also like to try
Click here for all pork dishes, and here to browse all Chinese recipes.
Recent New Recipes
Category Spotlight...
SOUPS
There's nothing better than a bowl of hearty warming soup during the cold autumn and winter months. You'll find a delicious selection of chunky and smooth, full of flavour soups here!!
HOW TO MAKE THIS SHANGHAI-STYLE BRAISED PORK BELLY
Ingredients
- 500g pork belly slices, cut into 2cm chunks
- water to remove pork impurities
- 20ml groundnut or vegetable oil
- 20g rock or granulated sugar (see Tips)
- 55ml Shaoxing rice wine (or dry cooking sherry)
- 20ml light soy sauce
- 10ml dark soy sauce
- 480ml cold water (see Tips)
Instructions
- Put the pork belly chunks into a wok or medium saucepan and cover with water. Bring to the boil, and boil for 1 minute (this removes impurities and starts the cooking process). Remove the pork from the wok, rinse it and set it aside in a bowl or on a plate. Discard the water and clean the wok.
- Over a low heat, add the oil and sugar to the wok or pan. Once the sugar is melted, add the pork and increase the heat to medium (be careful as it will start spitting!) and cook for about 3 minutes, until the pork is lightly browned.
- Reduce the heat to low and add the Shaoxing rice wine. Cook for 2 minutes, then add both soy sauces and cold water.
- Cover the wok or pan with a lid and simmer over a medium heat for about 45 minutes to 1 hour, until the pork is tender when checked with a fork. Every 10 minutes, stir the pork to prevent burning and add more water if it gets too dry.
- Once the pork is tender, if there’s still a lot of visible liquid, remove the lid, turn up the heat, and stir continuously until the sauce has reduced to a glistening coating (this may take 5 to 10 minutes).
Serving Suggestions
Recipe Collection Spotlight...
7 TASTY STEWS FOR AUTUMN
Stews are hearty, comforting and warming with autumn being the perfect time to start making them! Dive into the warmth of home-cooked goodness and discover your new favourite comfort food from one of the 7 recipes I've selected here:
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Shanghai-Style Braised Pork Belly
Ingredients
- 500 g (1.1 lb) pork belly slices cut into 2cm chunks
- water to remove pork impurities
- 20 ml (4 tsp) groundnut or vegetable oil
- 20 g (0.7 oz) rock or granulated sugar see Tips
- 55 ml (1.9 floz) Shaoxing rice wine (or dry cooking sherry)
- 20 ml (4 tsp) light soy sauce
- 10 ml (2 tsp) dark soy sauce
- 480 ml (2 cups) cold water see Tips
Instructions
- Put the pork belly chunks into a wok or medium saucepan and cover with water. Bring to the boil, and boil for 1 minute (this removes impurities and starts the cooking process). Remove the pork from the wok, rinse it and set it aside in a bowl or on a plate. Discard the water and clean the wok.
- Over a low heat, add the oil and sugar to the wok or pan. Once the sugar is melted, add the pork and increase the heat to medium (be careful as it will start spitting!) and cook for about 3 minutes, until the pork is lightly browned.
- Reduce the heat to low and add the Shaoxing rice wine. Cook for 2 minutes, then add both soy sauces and cold water.
- Cover the wok or pan with a lid and simmer over a medium heat for about 45 minutes to 1 hour, until the pork is tender when checked with a fork. Every 10 minutes, stir the pork to prevent burning and add more water if it gets too dry.
- Once the pork is tender, if there’s still a lot of visible liquid, remove the lid, turn up the heat, and stir continuously until the sauce has reduced to a glistening coating (this may take 5 to 10 minutes).
Notes
- The water should mostly cover the pork belly in the wok to braise it properly. If using a thick-bottomed pan, you may need less, as it will evaporate slower. That said, you can also just cook it longer to reduce the sauce.
- No alcohol option – replace the Shaoxing rice wine with apple juice or chicken stock for a similar depth of flavour.
- Spicy version – add Szechuan peppercorns or chilli flakes for a hint of heat.
- Alternative sweeteners – use honey, palm sugar or maple syrup for slight variations in sweetness.
- Garnishes – for added texture, try garnishing the finished dish with sliced spring onions, sesame seeds or crispy shallots.
- This Shanghai-style braised pork belly recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE