ChineseDinner

Recipe Story

origins & traditions

Red Braised Pork Belly, known as Hong Shao Rou, is a beloved Chinese dish featuring layers of pork belly simmered until incredibly tender in a complex sauce of soy, Shaoxing wine, ginger, star anise, and rock sugar. The slow braising process renders the fat translucent and silky while the meat becomes fork-tender. The sauce reduces to a glossy, deeply flavored coating that balances savory, sweet, and aromatic notes perfectly. This dish represents the essence of traditional Chinese red-braising technique, where patience and proper heat control transform simple ingredients into an unforgettable meal. Traditionally served over steamed rice to soak up the luscious sauce, this one-pot wonder is perfect for family dinners and special gatherings alike.

Instructions

step by step

0/8 done

Cut the pork belly into 2-inch cubes, keeping the skin intact. Blanch the pork pieces in boiling water for 3 minutes to remove impurities, then drain and pat dry.
Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the pork belly pieces skin-side down and sear for 3-4 minutes until lightly browned. Flip and sear the other sides for 2 minutes each. Remove pork and set aside.
In the same pot, add sliced ginger and smashed garlic cloves. Stir-fry for 1 minute until fragrant. Add the rock sugar and let it caramelize slightly, stirring occasionally for 2-3 minutes.
Return the pork belly to the pot. Add soy sauce, rice wine, star anise, cinnamon stick, and bay leaves. Pour in enough water to just cover the meat.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 60 minutes, stirring occasionally to prevent sticking.
After 60 minutes, remove the lid and increase heat to medium. Continue cooking for 20-30 minutes, allowing the sauce to reduce and thicken to a glossy consistency. Turn the pork pieces occasionally to coat them evenly.
The dish is ready when the pork is fork-tender and the sauce has reduced to a rich glaze. Remove star anise, cinnamon stick, and bay leaves before serving.
Serve hot over steamed white rice with blanched bok choy or Chinese greens on the side.

Red Braised Pork Belly

4.5 (52)

Succulent pork belly slowly braised in aromatic soy sauce, rice wine, and rock sugar until meltingly tender with a rich caramelized glaze that defines traditional Chinese comfort food.

medium

1h 50m

6 servings

Ingredients

0 of 10 checked

Main Ingredients

1500 grams pork-chops, cut into 2-inch cubes

Aromatics

6 slices ginger, sliced
6 cloves garlic, smashed

Sauce

4 tablespoons soy-sauce, dark soy sauce preferred
3 tablespoons honey, or rock sugar
1 cups rice-white, Shaoxing rice wine

Spices

2 pieces bay-leaves, dried
1 teaspoons cinnamon, one stick

Cooking

2 tablespoons vegetable-oil, for searing

For Serving

6 cups rice-white, steamed for serving

Chef Tips

expert advice

•For the best results, choose pork belly with alternating layers of meat and fat.

•The fat will render during cooking, creating that signature melt-in-your-mouth texture.

•Rock sugar is preferred over regular sugar as it creates a more beautiful glaze and less cloying sweetness.

•If you cannot find rock sugar, you can substitute with brown sugar.

•Shaoxing rice wine is essential for authentic flavor - do not substitute with regular cooking wine.

•The key to perfect Hong Shao Rou is maintaining a gentle simmer; too high heat will toughen the meat.

•Some cooks add hard-boiled eggs during the last 30 minutes of cooking to absorb the flavorful sauce.

•You can prepare this dish a day ahead as the flavors develop and improve overnight.

•For a spicier version, add dried red chilies along with the aromatics.

Chinese

👍 Beginner Friendly

15 mineasy