Shanghai-Style Braised Pork Belly

Cooking StepsHow to cook Shanghai-Style Braised Pork Belly step by step

Cooking Process

1. 
   Step 1

   Cut the pork belly into chunks, rinse, and blanch in boiling water.

   🔍 View Fullscreen

2. 
   Step 2

   Remove the blanched pork belly, rinse clean, and drain well.

   🔍 View Fullscreen

3. 
   Step 3

   Prepare scallion segments, yellow rock sugar, and ginger slices.

   🔍 View Fullscreen

4. 
   Step 4

   Heat a little oil in a wok. Once hot, add scallion segments and ginger slices and stir until fragrant.

   🔍 View Fullscreen

5. 
   Step 5

   Add the pork belly to the wok and stir-fry until a savory aroma rises.

   🔍 View Fullscreen

6. 
   Step 6

   Pour in Shaoxing wine (or cooking wine).

   🔍 View Fullscreen

7. 
   Step 7

   Add light soy sauce.

   🔍 View Fullscreen

8. 
   Step 8

   Add dark soy sauce.

   🔍 View Fullscreen

9. 
   Step 9

   Add yellow rock sugar. Shanghai-style braised pork belly is rich, saucy, and on the sweeter side — adjust the sugar to your taste.

   🔍 View Fullscreen

10. 
    Step 10

    Add enough warm water to cover the meat, then bring to a boil over high heat.

    🔍 View Fullscreen

11. 
    Step 11

    Once boiling, reduce to low heat and simmer for about 45 minutes, stirring occasionally.

    🔍 View Fullscreen

12. 
    Step 12

    After 45 minutes, turn the heat back up to reduce the sauce until thick and glossy, about 10–15 minutes.

    🔍 View Fullscreen

13. 
    Step 13

    A bowl of rich, glossy, melt-in-your-mouth Shanghai-style braised pork belly is ready!

    🔍 View Fullscreen