Shanghai-style Simmered Pork Belly from Chinatown

Shanghai-style Simmered Pork Belly from Chinatown

Shanghai food that's even more delicious than pork kakuni.
It's the best with beer!!
It can be made quickly without too much time.


Pork belly
300 g
★Ginger, finely chopped
A small amount
★Garlic (finely chopped)
2~3 cloves (a lot)
★Soy sauce (or lao cho Chinese soy sauce)
3 tablespoons
1 teaspoon ~ 1 tablespoon
★Shaoxing wine
3 tablespoons
Green onions or scallions
A small amount
Katakuriko slurry
A small amount
Sesame oil
A small amount


1. Cut the pork belly into easy to eat blocks. *If you don't have any, thinly sliced pork is fine.
2. Put in a shallow container with the ingredients marked ★ and marinate for 15 minutes. *You can add Szechuan pepper and a dash of star anise if you like.
3. Add a lot of vegetable oil to a wok, add meat from Step 2, and stir fry.
4. Once the meat is cooked through, add the remaining sauce from Step 2 and bring to a boil.
5. After adding the scallions, add katakuriko dissolved in water to thicken.
6. Finally add a bit of sesame oil, quickly mix, and it's finished.

Story Behind this Recipe

Shanghai food is known for its slightly sweet seasoning. It doesn't have the softness of pork kakuni but this has a deeper flavor, which I like.