Shanghai-Style Braised Pork Belly with Hard-Boiled Eggs
This braised pork belly served with tender hard-boiled eggs is a classic Chinese dish from the mainland of China (commonly served in Shanghai). Cooked with authentic Asian spices and seasonings, such as Shaoxing wine, star anise, garlic, green onions, and dark soy sauce, this braised pork belly is just as much of a flavor bomb as it is melt-in-your-mouth tender.
For an extra boost of flavor and nutrition, the pork is cooked in Kettle & Fire Chicken Bone Broth. Unlike regular broth or stock, bone broth contains the beneficial protein collagen (sourced from animal bones), which helps support skin, gut, bone, and joint health.
While this braised pork belly recipe may require a little more of a time investment than some of our other meat dishes, we can guarantee the end result is deliciously satisfying and well worth it.
What is Braised Pork Belly?
Pork belly is what bacon is made from. Essentially, pork belly is bacon that’s uncured, unsliced, unsalted, and unsmoked. Braised pork belly is famous in Shanghai-style recipes, but you can also find pork belly in certain dishes throughout the US and Mexico, such as pork belly tacos.
What to Serve with Braised Pork Belly
We recommend serving this Shanghai-style braised pork belly on top of white rice or with a side of your favorite steamed or sauteed vegetables (or a little bit of both).
As far as recipe substitutions go, we don’t recommend swapping out the primary sauces or seasonings, as the flavors and color of the pork belly will be altered, and the recipe will lose some of its authenticity. For example, the Shaoxing wine (Chinese cooking wine) and dark soy sauce lend deeper flavors and a red color to the pork belly—which you won’t get if you use a soy sauce substitute such as coconut aminos.
If you don’t have Shaoxing rice wine or have difficulty finding it, you can still make this pork belly recipe by using sherry, but we do recommend using the Shaoxing wine if possible. You can find it on Amazon or at your local Asian market.
Shanghai-Style Braised Pork Belly
This braised pork belly is a classic Shanghai-style recipe you can make in your own kitchen. It’s tender and flavorful, made with authentic Asian seasonings
- 1 1/2 pounds pork belly cut into 1.5-inch chunks
- 3 tablespoons avocado oil
- 3 tablespoons brown sugar or rock sugar divided
- 3 tablespoons dark soy sauce
- 2 tablespoons regular soy sauce
- 1/4 cup Shaoxing wine (or sherry)
- 1 cup Kettle & Fire Chicken Bone Broth
- 3 whole star anise
- 2 stems green onions roughly chopped
- 2 slices of fresh ginger
- 2 cloves garlic sliced
- 4 hard-boiled eggs peeled
Bring 2 quarts of water to a boil in a saucepan. Place pork chunks into the water and blanch for 5 minutes. Drain well and place on a large plate lined with a couple layers of paper towels. Set aside.
Heat up a large sauté pan or a wok over medium-low heat for about 5 minutes. Add oil and 2 tablespoons brown sugar. Stir gently until sugar is dissolved in the oil.
Meanwhile, pat the pork dry with additional paper towels. Once the sugar is melted, increase heat to medium and carefully add pork into the pan. (The oil might pop due to excess water from the pork. Don’t stay too close to the stove and be careful.) Brown all sides of the pork. Flip and let it brown undisturbed, about 30-45 seconds on each side.
Once the pork is browned, add dark soy sauce into the pan, stir to combine. Let it cook for 5 minutes.
Now, place regular soy sauce, cooking wine, broth, star anise, green onions, ginger, and garlic into the pan. Depending on the size of your cookware, the cooking liquid should come halfway up the pile of pork. If not, simply add more broth. Bring to a boil, then switch to low heat to simmer, covered, for at least an hour, stirring occasionally.
Uncover, add eggs and gently push them into the cooking liquid, basting a few times. Cover and simmer for another 15-20 minutes.
When the pork is fork tender, sprinkle 1 tablespoon brown sugar and increase heat to medium. Cook uncovered to let the cooking liquid evaporate and thicken, about 10 minutes.
When ready to serve, transfer eggs to a plate and cut in half. Serve the pork belly with braised eggs over rice.
About the Author
Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here: http://bit.ly/SSK-Free-Cookbook