Hong Shao Rou, or Chinese braised pork belly, is a classic comfort dish from the Jiangnan region. It's beloved for its glossy, ruby-red color and the way the pork becomes impossibly tender after a slow braise in a sweet-savory sauce.
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This recipe stays true to tradition, using only a handful of pantry staples: pork belly, soy sauce, rice wine, sugar, and aromatics like ginger and star anise. The result is a rich, unctuous dish that's surprisingly easy to make at home.
Serve it over steamed rice or noodles, and watch it disappear. The sauce alone is worth the effort – it's thick, sticky, and full of umami.
Why You'll Love This Recipe
About the Ingredients
1.5 lbs (680g) pork belly, skin-on
Choose a piece with even layers of fat and meat; skin-on is traditional. If you prefer less fat, you can trim some, but the fat is what makes it tender.
2 tbsp (30ml) vegetable oil
Use a neutral oil like canola or peanut. Avoid olive oil as it has a strong flavor.
3 tbsp (45g) rock sugar or granulated sugar
Rock sugar gives a beautiful shine and subtle caramel flavor, but regular sugar works fine. If using rock sugar, crush it into smaller pieces for easier melting.
2 tbsp (30ml) Shaoxing wine
This Chinese rice wine adds depth. Substitute dry sherry if needed. You can also use a splash of dry white wine.
3 tbsp (45ml) light soy sauce
Light soy sauce is saltier and thinner than dark soy. Use a good quality brand like Pearl River Bridge.
1 tbsp (15ml) dark soy sauce
Dark soy adds color and a slightly sweeter, richer flavor. If you don't have it, use 1 tbsp light soy + 1 tsp molasses.
2 cups (480ml) water or chicken stock
Use low-sodium stock if you prefer less salt. Water is fine, but stock adds extra flavor.
2 slices ginger
Fresh ginger adds warmth. No need to peel if it's clean.
2 scallions, cut into 2-inch pieces
Use the white and light green parts. Save the dark green for garnish if desired.
1 star anise
A single star anise imparts a licorice-like aroma. If you don't have it, skip it – it's not essential.
1 cinnamon stick
Adds a sweet, woody spice. Substitute a pinch of ground cinnamon if needed.
Tips & Tricks
Blanch the pork belly first
This removes excess fat and impurities, resulting in a cleaner final dish. Bring a pot of water to a boil, add the pork, cook for 3 minutes, then drain and rinse.
Caramelize the sugar carefully
Watch the sugar closely – it can go from golden to burnt quickly. If it burns, it will taste bitter, so start over if that happens.
Don't rush the braise
The low simmer is essential for tender meat. If you turn up the heat, the liquid will reduce too fast and the pork may be tough.
Pro Tips
Step-by-Step Instructions
1. Blanch the Pork
Place the pork belly in a pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 3 minutes. Drain and rinse the pork under cold water. Pat dry and cut into 1.5-inch cubes.
2. Caramelize the Sugar
In a heavy-bottomed pot, heat the vegetable oil over medium heat. Add the sugar and stir constantly until it melts and turns a deep amber color, about 2-3 minutes. Watch closely to avoid burning.
3. Brown the Pork
Add the pork cubes to the caramelized sugar and stir to coat every piece. Cook for 3-4 minutes until the pork is lightly browned on all sides. The sugar will harden but will melt again during braising.
4. Add Aromatics and Liquids
Add the ginger, scallions, star anise, and cinnamon stick. Stir for 30 seconds until fragrant. Then pour in the Shaoxing wine, light soy sauce, dark soy sauce, and water (or stock). The liquid should almost cover the pork; add a little more if needed.
5. Simmer and Skim
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently. After 10 minutes, skim off any foam or fat that rises to the surface. Continue to simmer covered for 60-70 minutes, stirring occasionally, until the pork is fork-tender.
6. Reduce the Sauce
Once the pork is tender, uncover the pot and increase the heat to medium-high. Let the sauce bubble and reduce until it thickens and becomes glossy, about 10-15 minutes. Stir occasionally to prevent sticking. The sauce should coat the back of a spoon.
7. Finish and Serve
Discard the ginger, scallions, and spices. Serve the braised pork hot over steamed rice, spooning the extra sauce on top. Garnish with sliced scallions if desired.
Delicious Variations
Add hard-boiled eggs
Peel 4-6 eggs and add them to the braise during the last 20 minutes of cooking. They absorb the sauce and become a delicious side.
Spicy twist
Add 2-3 dried red chilies or 1 teaspoon of chili flakes along with the aromatics for a subtle heat.
Vegetarian option
Replace pork belly with extra-firm tofu or seitan. Sear the tofu first, then follow the same braising process, reducing the cooking time to 20 minutes.
How to Store Chinese Braised Pork Belly (Hong Shao Rou)
Refrigerator
Store in an airtight container for up to 4 days. The flavor actually improves after a day.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat in a saucepan over low heat, adding a splash of water to loosen the sauce, until heated through. You can also microwave on medium power in 1-minute intervals.
Frequently Asked Questions
Q: Why is my braised pork belly tough?
Tough pork usually means it wasn't braised long enough. The collagen needs time to break down, so ensure you simmer for at least 1 hour, or until a fork easily pierces the meat.
Q: Can I use pork shoulder instead of pork belly?
Yes, you can, but the texture will be leaner and less melt-in-the-mouth. Pork belly is preferred for its rich, fatty layers that become tender and luxurious.
Q: How do I get the deep red color?
The red color comes from the caramelized sugar and dark soy sauce. Make sure to caramelize the sugar to a deep amber, and use a good quality dark soy sauce for the signature glossy hue.
Q: Can I make this in a slow cooker?
Absolutely. After browning the pork and caramelizing the sugar, transfer everything to a slow cooker and cook on low for 6-8 hours. Then reduce the sauce on the stovetop as directed.
If you've ever wanted to recreate the magic of Chinese restaurant braised pork at home, this recipe is your ticket. The deep, caramelized flavors and fork-tender meat will impress your family and friends. Try it tonight and let me know how it turns out in the comments below!
Chinese Braised Pork Belly (Hong Shao Rou)
Authentic Chinese braised pork belly with caramelized sugar, soy, and aromatics – melt-in-your-mouth tender, deeply savory, and perfect over steamed rice.
🧂 Ingredients
- 1.5 lbs (680g) pork belly, skin-on
- 2 tbsp (30ml) vegetable oil
- 3 tbsp (45g) rock sugar or granulated sugar
- 2 tbsp (30ml) Shaoxing wine
- 3 tbsp (45ml) light soy sauce
- 1 tbsp (15ml) dark soy sauce
- 2 cups (480ml) water or chicken stock
- 2 slices ginger
- 2 scallions, cut into 2-inch pieces
- 1 star anise
- 1 cinnamon stick
📋 Instructions
- 1Blanch the Pork — Place the pork belly in a pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 3 minutes. Drain and rinse the pork under cold water. Pat dry and cut into 1.5-inch cubes.
- 2Caramelize the Sugar — In a heavy-bottomed pot, heat the vegetable oil over medium heat. Add the sugar and stir constantly until it melts and turns a deep amber color, about 2-3 minutes. Watch closely to avoid burning.
- 3Brown the Pork — Add the pork cubes to the caramelized sugar and stir to coat every piece. Cook for 3-4 minutes until the pork is lightly browned on all sides. The sugar will harden but will melt again during braising.
- 4Add Aromatics and Liquids — Add the ginger, scallions, star anise, and cinnamon stick. Stir for 30 seconds until fragrant. Then pour in the Shaoxing wine, light soy sauce, dark soy sauce, and water (or stock). The liquid should almost cover the pork; add a little more if needed.
- 5Simmer and Skim — Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently. After 10 minutes, skim off any foam or fat that rises to the surface. Continue to simmer covered for 60-70 minutes, stirring occasionally, until the pork is fork-tender.
- 6Reduce the Sauce — Once the pork is tender, uncover the pot and increase the heat to medium-high. Let the sauce bubble and reduce until it thickens and becomes glossy, about 10-15 minutes. Stir occasionally to prevent sticking. The sauce should coat the back of a spoon.
- 7Finish and Serve — Discard the ginger, scallions, and spices. Serve the braised pork hot over steamed rice, spooning the extra sauce on top. Garnish with sliced scallions if desired.
