Shanghai Braised Pork: 1 Hour Amazing Taste

Name: Shanghai Braised Pork: 1 Hour Amazing Taste
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Chinese
Ingredients: 1 lb Pork Belly, skin-on; 2 cups Water; 2 tbsp Oil; 1 cup Rock Sugar; 1/2 cup Shaoxing Wine; 1/4 cup Soy Sauce; 2 tbsp Dark Soy Sauce

by Fatima Garcia

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22 de January de 2026

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Shanghai Style Braised Pork has always been my go-to comfort food, a dish that instantly transports me back to my childhood kitchen. I still remember the incredible aroma filling the house every time my grandmother made her authentic version. The glistening, tender pork belly, simmered to perfection in a sweet and savory sauce, is just heavenly. Learning her Shanghai braised pork recipe felt like unlocking a delicious secret. It’s a truly special dish, and I’m so excited to share this simple Shanghai braised pork recipe with you all. Let’s get cooking!

Why You’ll Love This Shanghai Style Braised Pork

Melt-in-your-mouth texture and a deeply satisfying sweet and savory flavor profile.
Quick prep time means you can have this delicious dish on your table with minimal fuss.
While rich, the braised pork belly is a protein-packed main course, making for a hearty meal.
Incredibly budget-friendly, using affordable cuts of pork belly transformed into something spectacular.
A guaranteed hit with the whole family, this Hong Shao Rou Shanghai style is comforting and delicious.
It’s a fantastic way to explore authentic Chinese cuisine right in your own home.
The slow braising process develops an incredible depth of flavor, making this Hong Shao Rou Shanghai style truly special.
Perfect for a weeknight dinner or a special occasion, it’s surprisingly easy to master.

Ingredients for Shanghai Style Braised Pork

Gathering the right ingredients is key to achieving that authentic flavor. This Shanghai braised pork recipe uses simple pantry staples to create something truly special. You’ll need:

1 lb Pork Belly, skin-on – This is the star! Look for a piece with good layers of fat and meat for that melt-in-your-mouth texture.
2 cups Water – For braising the pork until it’s incredibly tender.
2 tbsp Oil – Any neutral cooking oil like vegetable or canola works well.
1 cup Rock Sugar – This is crucial for that classic caramelization and sweetness that defines Shanghai pork belly with soy sauce.
1/2 cup Shaoxing Wine – A Chinese cooking wine that adds a unique depth of flavor and helps tenderize the meat.
1/4 cup Soy Sauce – Provides the savory base and beautiful color.
2 tbsp Dark Soy Sauce – This is primarily for color, giving the dish its signature rich, reddish-brown hue.

How to Make Shanghai Style Braised Pork

Step 1: Begin by preparing your pork. Cut the pork belly into uniform 3/4-inch thick pieces. This ensures even cooking.
Step 2: Blanch the pork. Place the cut pork belly into a medium pot and cover it with water. Bring to a boil and let it simmer for about 1 minute. This step helps remove impurities and any gamey odors. Rinse the blanched pork under cold water and drain it well.
Step 3: Heat the wok. Add 2 tablespoons of oil and 1 cup of rock sugar to a wok over low heat. Stir constantly until the sugar completely melts and turns into a beautiful amber or caramel color. This caramelization is key to the dish’s signature hue and sweetness.
Step 4: Sear the pork. Add the blanched pork belly pieces to the caramelized sugar. Increase the heat to medium and stir gently to coat the pork evenly. Let the pork brown lightly for a few minutes, developing a lovely crust.
Step 5: Deglaze and flavor. Reduce the heat back to low. Pour in 1/2 cup of Shaoxing wine and let it cook for about 2 minutes, allowing the alcohol to evaporate and its aroma to infuse the pork.
Step 6: Add liquids and braise. Stir in 1/4 cup of soy sauce and 2 tablespoons of dark soy sauce. Add enough water to mostly cover the pork pieces. The dark soy sauce is essential for achieving that rich, reddish-brown color that makes this Shanghai braised pork so visually appealing.
Step 7: Simmer until tender. Cover the wok or pot and let the pork simmer gently over low heat for 45 minutes to 1 hour. Stir occasionally to prevent sticking and ensure the pork cooks evenly. You’ll know it’s getting close when the aroma is absolutely divine.
Step 8: Reduce the sauce. Once the pork is tender and easily pierced with a fork, uncover the wok. Increase the heat to medium-high and stir continuously. Allow the sauce to reduce and thicken, coating the pork belly in a glossy, sticky glaze. This final step is crucial for how to make Shanghai braised pork perfectly.
Step 9: Serve hot. This flavorful Shanghai braised pork is now ready to be enjoyed.

Pro Tips for the Best Shanghai Style Braised Pork

Achieving that perfect melt-in-your-mouth texture and rich glaze is totally doable! Here are a few tricks I’ve picked up:

Use quality rock sugar. It caramelizes beautifully and gives that signature glossy finish. Don’t substitute with granulated sugar if you can help it!
Don’t skip the blanching step. It really cleans up the pork belly and makes a difference in the final flavor.
Patience with the caramelization. Keep the heat low when melting the sugar. Burning it will make the whole dish bitter.
Low and slow is the way to go. Let the pork braise gently for at least 45 minutes to ensure it’s fork-tender.

What’s the secret to perfect Shanghai Style Braised Pork?

The secret is really in the caramelization of the rock sugar and the slow braising. This combination creates that incredibly tender texture and the rich, glossy sauce that makes Shanghai red braised pork belly so irresistible.

Can I make Shanghai Style Braised Pork ahead of time?

Yes, absolutely! In fact, I often make it a day in advance. The flavors meld even more beautifully overnight. Just let it cool completely before refrigerating. For more tips on preparing dishes in advance, check out these meal prep ideas.

How do I avoid common mistakes with Shanghai Style Braised Pork?

The most common pitfall is burning the sugar – keep the heat low! Also, avoid over-stirring once the pork is braising, as this can break up the pieces. Aim for an easy Shanghai braised pork experience by following these tips. Learning about the proper cooking techniques can also help.

Best Ways to Serve Shanghai Style Braised Pork

This incredibly flavorful Shanghai Style Braised Pork is so versatile! It’s fantastic served over a bed of fluffy steamed white rice, allowing you to soak up every last drop of that luscious, sweet and savory sauce. For a truly authentic experience, consider pairing it with some simple blanched bok choy or stir-fried gai lan. These fresh greens provide a lovely contrast to the richness of the pork. If you’re looking for more ideas on how to enjoy Chinese braised pork Shanghai style, it also makes a wonderful addition to a larger family-style meal, perhaps alongside some delicate dumplings or a refreshing cucumber salad. You might also enjoy exploring other Chinese food recipes.

Nutrition Facts for Shanghai Style Braised Pork

Here’s a breakdown of the nutritional information per serving for this delicious Shanghai pork belly dish:

Calories: 400 kcal
Fat: 25 g
Saturated Fat: 10 g
Protein: 22 g
Carbohydrates: 35 g
Fiber: 1 g
Sugar: 10 g
Sodium: 1000 mg

Nutritional values are estimates and may vary based on specific ingredients used. For more information on understanding nutritional labels, you can refer to resources like the FDA’s guidance.

Shanghai Braised Pork: 1 Hour Amazing Taste - Shanghai Style Braised Pork - additional detail

How to Store and Reheat Shanghai Style Braised Pork

One of the best things about this Shanghai Style Braised Pork is how well it keeps, making it perfect for meal prep. Once you’ve finished the braising, let the pork cool down completely at room temperature before storing. This prevents condensation buildup, which can affect texture. Then, transfer the pork and its glorious sauce into an airtight container. It will stay delicious in the refrigerator for about 3 to 4 days. If you want to keep it even longer, you can freeze it for up to 3 months. The Shanghai pork belly cooking method is designed for flavor that deepens over time!

When you’re ready to enjoy your leftovers, reheating is simple. For refrigerated portions, gently warm it in a saucepan over low heat, adding a tablespoon or two of water or Shaoxing wine if the sauce has thickened too much. You can also reheat it in the microwave. For frozen portions, thaw it overnight in the refrigerator first before reheating. The key is to reheat it gently to maintain that melt-in-your-mouth tenderness. This method ensures your leftovers taste just as good.

Frequently Asked Questions About Shanghai Style Braised Pork

What is Shanghai Style Braised Pork?

What is Shanghai braised pork? It’s a classic Chinese dish, also known as Hong Shao Rou, featuring pork belly slow-cooked in a rich, sweet, and savory sauce. The signature reddish-brown color comes from caramelizing sugar and using dark soy sauce, creating a truly authentic flavor experience.

Can I use a different cut of pork?

While pork belly is traditional for its fat content that creates tenderness, you can try pork shoulder if you prefer a leaner option. However, the melt-in-your-mouth texture is best achieved with pork belly. This is how you achieve the most tender Shanghai braised pork belly. For more on pork cuts, you can explore this guide to different types of pork.

How do I get the sauce to thicken properly?

The key to a glossy, thick sauce is to uncover the pot during the last 15-20 minutes of cooking and increase the heat slightly. Stirring occasionally helps it reduce evenly. If it gets too thick, a splash of water or Shaoxing wine will loosen it up, ensuring a perfect final consistency for your Chinese pork belly Shanghai style.

Is this recipe spicy?

No, this particular Shanghai Style Braised Pork recipe is not spicy. It focuses on the sweet and savory notes from the rock sugar, soy sauce, and Shaoxing wine. If you enjoy a little heat, you could add a dried chili or two during the braising process for a flavorful Shanghai braised pork.

Variations of Shanghai Style Braised Pork You Can Try

While this classic recipe is incredible as is, I love experimenting to create even more flavorful Shanghai Style Braised Pork. Here are a few ideas you might want to try:

Spicy Kick: Add a couple of dried red chilies or a pinch of chili flakes to the braising liquid for a touch of heat that complements the sweetness.
Ginger & Scallion Boost: Throw in a few slices of fresh ginger and a couple of whole scallions (green onions) during the braising process. They infuse a wonderful aromatic depth.
Dietary Swap: For a leaner option, you can try using pork shoulder, though it won’t have the same melt-in-your-mouth fattiness. Another idea is to use firm tofu or even shiitake mushrooms as a vegetarian alternative, braised in the same delicious sauce.
Slow Cooker Method: Adapt this for your slow cooker! Brown the pork and caramelize the sugar on the stovetop first, then transfer everything to the slow cooker. Cook on low for 4-6 hours until tender.