Chinese Red-Braised Pork Belly (Hong Shao Rou)
Why this recipe works
- Layered braising flavour: Soy sauce, Shaoxing wine, ginger, spring onion and whole spices build depth as the pork slowly simmers.
- Glossy savoury-sweet sauce: Rock sugar softens the saltiness of the soy sauces and helps the reduced braising liquid coat the pork.
- Gentle red-braising method: A slow, low simmer tenderises the pork belly while keeping the sauce clear, aromatic and glossy rather than greasy.
Get the most out of this recipe
Ingredient notes
- Choose skin-on pork belly: Skin-on pork belly gives the dish its distinctive soft, gelatinous texture after a long braise.
- Use both light and dark soy sauce: Light soy sauce seasons the braise, while dark soy sauce adds colour and a deeper, rounded finish.
- Shaoxing wine adds depth: Dry sherry is a workable substitute, but Shaoxing wine gives the sauce a more recognisably Chinese braised flavour.
Common mistakes
- Do not boil hard: Keep the braise at a very gentle simmer so the pork becomes tender without the sauce turning oily or harsh.
- Reduce the sauce at the end: The final uncovered simmer is what turns the braising liquid into a glossy coating rather than a thin broth.
- Cool before storing: Let leftovers cool completely before refrigerating or freezing in a sealed container, then reheat until piping hot.
Authenticity notes
- A red-braised dish: Hong shao cooking is recognised by its soy-darkened sauce, gentle braise and balanced savoury-sweet flavour.
- Serve with plain rice: Steamed rice is the natural pairing, balancing the richness of the pork and soaking up the concentrated sauce.
- Suited to celebration meals: Its rich colour, glossy finish and generous texture make it a popular dish for New Year and family-style meals.
Make-ahead tips
- Make ahead if needed: The braised pork can be cooked in advance, cooled and refrigerated, then reheated gently with a splash of water.
- Freezes well: Freeze cooked portions with some sauce so the pork stays moist when defrosted and reheated.
- Reheat gently: Warm slowly on the stovetop until piping hot, allowing the sauce to loosen before reducing again if needed.
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, keeping the white and green parts together. Bring a kettle or small pan of water to the boil.
- Put the pork belly in a large pot and cover with boiling water. Bring back to a boil and blanch for 3 minutes to remove impurities, then drain and rinse the pork under hot water. Rinse out the pot.
- Return the pork to a dutch oven and add the ginger, spring onion, star anise and cinnamon. Add the Shaoxing Cooking Wine, light soy sauce, dark soy sauce, rock sugar, fine sea salt and water. Bring to a gentle simmer over medium heat, stirring to help the sugar dissolve.
- Cover with a lid slightly ajar and simmer very gently for 75 to 90 minutes, turning the pork once or twice, until the fat is soft and the meat is tender. If the liquid reduces too quickly, add a splash of water to keep the pork mostly submerged. Skim any excess fat from the surface if you like.
- Uncover and simmer for 10 to 15 minutes until the sauce is glossy and lightly thickened, coating the pork. Taste and adjust with a small pinch more fine sea salt if needed. Serve hot with the sauce spooned over.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the simmer very gentle: you want an occasional bubble, not a rolling boil, so the pork stays tender and the sauce turns glossy rather than greasy.
- For a cleaner, brighter sauce, rinse the blanched pork well and rinse out the pot before starting the braise.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, ensure the pork is cooked until piping hot throughout.
Substitutions
- Replace Rock sugar with granulated sugar, using the same amount.
- Replace Shaoxing Cooking Wine with dry sherry, using the same amount.
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 sauce 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 (30min active)
- Difficulty: Medium
- Cuisine: Chinese
-
Allergens:
Soybeans
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