Hong Shao Rou (Red-Braised Pork Belly)
Why this recipe works
- Classic red-braising method: Caramelising the sugar before adding the pork gives the sauce its signature colour, sheen and gentle sweetness.
- Layered savoury depth: Light soy, dark soy and Shaoxing wine bring seasoning, colour and aroma, while ginger, spring onion and star anise add warmth without overpowering the pork.
- Tender, glossy finish: A slow, gentle simmer softens the pork belly, then reducing the liquid turns the braising sauce into a rich glaze.
Get the most out of this recipe
Ingredient notes
- Choose skin-on pork belly: Skin-on pork belly gives the dish its characteristic soft, gelatinous texture after slow braising.
- Shaoxing wine matters: Shaoxing wine adds a rounded aroma and gentle sweetness; dry sherry is the closest practical substitute.
- Use both soy sauces: Light soy provides seasoning, while dark soy deepens the colour and helps create the classic red-braised appearance.
Common mistakes
- Do not take the caramel too far: Cook the sugar to a deep amber, but stop before it smells bitter or darkens excessively.
- Keep the braise gentle: A low, steady simmer helps the pork become tender without toughening or causing the sauce to catch.
- Reduce only at the end: If the glaze thickens before the pork is tender, loosen it with a little water and continue simmering.
Make-ahead tips
- Good for making ahead: Cook the pork fully, cool it completely, then refrigerate it in a sealed container with the sauce.
- Reheat gently: Warm in a saucepan with a splash of water until piping hot; the glaze will loosen as it heats.
- Freezes well: Freeze the pork in its sauce, then defrost overnight in the fridge before reheating gently.
Serving ideas
- Serve with rice: Plain steamed rice is the natural pairing, soaking up the glossy soy-rich sauce.
- Add something green: Serve with simply cooked greens or a crisp vegetable side to balance the richness of the pork.
Equipment you'll need
Ingredients
Instructions
- Cut the pork belly into chunky 3 to 4 cm pieces. Slice the ginger, and cut the spring onions into 5 cm lengths.
- Put the pork in a dutch oven and cover with water. Bring to the boil, simmer for 3 minutes, then drain and rinse the pork to remove impurities.
- Wipe out the pot, then add the caster sugar and 2 tbsp water. Cook over medium heat until the sugar melts and turns a deep amber caramel, swirling the pot as needed.
- Carefully add the pork to the caramel and stir to coat. Cook for 5 to 7 minutes, turning, until the edges are lightly browned and glossy.
- Add the ginger, spring onions and star anise, and stir for 30 seconds until fragrant. Pour in the Shaoxing Cooking Wine, scraping the base of the pot to lift any caramelised bits.
- Stir in the light soy sauce, dark soy sauce and water. Bring to a gentle simmer, cover, and cook on low for 75 minutes, turning the pork once or twice, until very tender.
- Uncover and simmer for 10 to 15 minutes until the sauce reduces to a glossy glaze that coats the pork. Taste the sauce and stop reducing once it is rich and balanced.
- Rest for 5 minutes, then spoon off any excess surface fat if you like. Serve the pork with the glaze, avoiding the star anise when plating.
Recipe notes
Tips
- Keep the simmer very gentle: a slow blip helps the pork stay succulent and prevents the sugar from catching on the base.
- If the sauce reduces too quickly before the pork is tender, add a splash of water and continue simmering until the fat and collagen have softened.
- This dish is best for vulnerable groups when the pork is cooked until fully tender and piping hot throughout.
Substitutions
- Replace Shaoxing Cooking Wine with dry sherry for a similar aroma and sweetness.
- Replace caster sugar with light brown sugar for a deeper caramel note.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat gently in a saucepan with a splash of water until piping hot; the glaze will loosen as it warms. Freeze for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 2h (25min active)
- Difficulty: Medium
- Cuisine: Chinese
-
Allergens:
Soybeans
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