Red braised pork belly, or Hong Shao Rou (红烧肉), is one of the most beloved dishes in Chinese cuisine. This melt-in-your-mouth dish features tender pork belly braised in a rich, savory-sweet sauce that’s infused with aromatic spices.
Ingredients
- 1kg pork belly, cut into 2-inch chunks
- 2 tablespoons cooking oil
- 2 tablespoons rock sugar
- 3 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 1 cup Shaoxing wine
- 2 spring onions
- 3 slices ginger
- 2 star anise
- 1 cinnamon stick
- 2 bay leaves
Instructions
- Prepare the Pork
- Blanch the pork belly in boiling water for 5 minutes to remove impurities
- Drain and pat dry
- Caramelize Sugar
- Heat oil in a wok over medium heat
- Add rock sugar and stir until it melts and turns amber
- Braise
- Add pork belly pieces and stir to coat with caramel
- Add remaining ingredients
- Bring to a boil, then reduce heat
- Simmer for 1-1.5 hours until tender
Chef’s Tips
- Choose pork belly with an equal ratio of fat to lean meat
- Don’t rush the braising process - low and slow is key
- The sauce should reduce to a glossy coating
“Red braised pork belly is not just a dish; it’s a testament to Chinese cooking philosophy where time and patience transform simple ingredients into something extraordinary.”
This dish pairs perfectly with steamed rice and green vegetables. The leftover sauce can be saved and reused as a flavor base for your next braised dish - a practice known as “master sauce” in Chinese cooking.
