Shanghai Style Braised Pork Belly

Shanghai Braised Pork Belly

Shanghai Braised Pork Belly 2

Teochews love their meat and eggs braised to a dark brown colour. The taste of braised meat is usually savoury, with a tinge of sesame and ginger fragrance. On the other hand, the Shanghainese style of braised meat – sour, sweet and savoury all at once – isn’t at all familiar to my Teochew roots, but sounds easy enough to try out at home. It’s always good to have something different to tempt the tastebuds once in a while!


  • Pork belly: 750g, cubed
  • Black vinegar: 3 tbsp
  • Shao xing wine: 2 tbsp
  • Dark soy sauce: 6 tbsp
  • Sugar: 5 tbsp
  • Garlic: 2 cloves, halved
  • Ginger: 6cm, thickly sliced
  • Water: 600ml


  1. Scald pork bellies in boiling water quickly. Drain and place inside slow cooker.
  2. Add black vinegar, shao xing wine, dark soy sauce, sugar, garlic, ginger and water into slow cooker.
  3. Let water cook to a boil. Then leave to simmer for 6 hours till pork bellies are soft and tender.

Shanghai Braised Pork Belly 3


  • Add boiled eggs to the gravy after the water comes to a boil in step 3 for a more substantial meat dish.
  • Serve this dish on a steamed bun with some ‘Korean Style Spring Onion Salad‘ for a great treat!

4 persons as side dish

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