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Meat, East Asian

Shanghai red braised pork with rice

Shanghai red braised pork is a Chinese braise made with pork belly caramelized in sugar, soy sauce and sherry. It serves 4, takes 1h50, costs about €3.20 per person, and is rated easy. The key to success is cooking the caramel to a deep amber before adding the meat, then letting it simmer low and slow.

It's chilly out, so I'm bringing you a Shanghai classic, a glossy, melt in your mouth braised pork that simmers all on its own.

Shanghai red braised pork with rice
Total time
1 h 50
Difficulty
Easy
Cost per person
€3.20
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

The pork belly simmers until it turns meltingly tender, almost confit like, coated in a dark, glossy sauce that's sweet, savory and lightly scented with star anise and ginger. It's a generous dish, eaten as much with a spoon as a fork, paired with plain rice that soaks up every drop of sauce. The result tastes far more refined than the short ingredient list suggests.

This is the kind of dish to start on a quiet fall or winter afternoon, while the pot does all the work on its own. Kids usually love the sweet sauce and the very tender meat, as long as you fish out the star anise before serving. Mon Chou suggests it on the chilly evenings when you want a warming dinner that barely needs watching.

The ingredients

4 people

Butcher

  • Pork belly 800 g

Pantry

  • Sugaroften in the pantry 3 tbsp
  • Soy sauceoften in the pantry 5 tbsp
  • Dry sherry 10 cl
  • Star aniseoften in the pantry 2
  • Oiloften in the pantry 1 tbsp
  • Riceoften in the pantry 300 g

Fruits and vegetables

  • Fresh ginger 1 piece
  • Scallions 4

Allergens Soy, Gluten

The step by step recipe

  1. Cut the pork belly into 3 cm cubes and blanch them for 5 minutes in boiling water, then drain. 5 min

    This water carries off impurities and foam, so the braising liquid stays clearer.

  2. Melt the sugar with the oil in a pot until you get an amber caramel, add the pork and coat it well. 5 min

    Watch the caramel closely, once it darkens too much it turns bitter.

  3. Pour in the soy sauce, sherry and 30 cl of water, then add the sliced ginger, scallions and star anise.

    The water should cover the meat about three quarters of the way, it will reduce into a sauce.

  4. Let it simmer covered over low heat, then uncovered for the last ten minutes so the sauce turns syrupy. 1 h 25

    Stir the bottom of the pot occasionally, the sugar tends to stick.

  5. Cook the rice in salted water, drain it, and serve with the pork and its sauce. 11 min

    A little sauce over the rice is enough, it's very concentrated.

Our tips to get it right

  • Pick a pork belly with a good balance of fat and lean meat, the fat is what melts during cooking and keeps the meat moist.
  • Watch the liquid level while it simmers, the sauce should reduce gently without ever sticking to the bottom of the pot.
  • If the sauce isn't syrupy enough at the end, keep it uncovered over higher heat for a few more minutes instead of adding more sugar.

The variations

  • Swap the dry sherry for Shaoxing wine if you can find it, that's the traditional alcohol used in this dish.
  • For a vegetarian version, replace the pork belly with firm tofu and shiitake mushrooms, cutting the simmering time down to 25 minutes.
  • For kids, blend the sauce without the star anise and ginger at the end of cooking, for a milder, chunk free version.

What to serve it with

  • Plain steamed rice
  • Steamed bok choy
  • Green or jasmine tea

Storage

This braised pork keeps for 3 days in the fridge in a sealed container, and it's often even better reheated the next day. It freezes well for up to 2 months, sauce included. Reheat it gently in a pot with a splash of water to loosen the sauce.

Questions about this dish

Can you make this braised pork ahead of time?

Yes, it's actually recommended, the meat gets more tender and the sauce more flavorful after resting overnight in the fridge. Just reheat it gently in a pot before serving.

What can I use instead of dry sherry?

You can swap it for Shaoxing wine, or failing that a dry white wine. The flavor will be slightly less aromatic but the recipe still works well.

Do you eat the star anise in the sauce?

No, star anise flavors the broth but isn't meant to be eaten. Remove the pods before serving, especially if kids are at the table.

Why blanch the pork belly before braising it?

This quick blanch removes impurities and excess foam that would cloud the sauce. It keeps the braising liquid clear and the final sauce cleaner.

How long does it take to make a Shanghai red braised pork with rice?

Count 1 h 50 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Shanghai red braised pork with rice?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Shanghai red braised pork with rice cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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