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Shanghai red braised pork belly in sweet soy sauce is meltingly tender and richly flavored. A protein-packed, iconic family recipe with caramelized depth.
Blanch the pork belly: Fill a pot with water, bring to a boil, and add the pork belly. Simmer for 5 minutes to remove impurities, then drain and pat dry.
Cut the blanched pork belly into 1.5-inch cubes for even cooking and consistent texture.
In a large heavy-bottomed pan, melt the rock sugar over medium-low heat until it bubbles and turns amber. Immediately add the pork cubes and sear, letting the caramel coat the meat evenly for a glossy finish.
Add scallions and ginger slices. Stir-fry with the pork for 1 minute, letting aromatics release their fragrance.
Pour in the soy sauce, dark soy sauce, and Shaoxing wine. Mix well, then add water to cover 70% of the pork. Bring to a gentle boil, reduce heat to low, cover, and braise for 90 minutes. Stir once or twice during braising to prevent sticking.
Uncover the pan, increase the heat to medium, and reduce the sauce for 10–15 minutes until it thickens and clings to the pork. Remove aromatics. Rest 5 minutes before serving for best texture.
