Slow braised pork belly smothered in a sticky, sweet, and savory sauce for the ultimate comfort dish. This Chinese braised pork belly is incredibly tender and comforting.
Chinese braised pork belly, aka hong shao rou, is a Chinese classic. The juicy, succulent red braised pork belly is coated in a deep red, glossy, sticky sauce that is sweet, savory, and aromatic. Serve this slow braised pork belly with a steaming bowl of white rice for the ultimate comforting dinner.
This Chinese braised pork belly recipe requires only a few ingredients and is incredibly easy to make! The hardest part is waiting for the pork to braise in the sauce.
Hong shao rou (红烧肉), or red-braised pork belly, is a classic Chinese dish made with tender, slowly braised pork belly that is sticky, glossy, deep red in color and balanced, sweet, savory, and aromatic in flavor. Chinese pork belly is typically served for dinner with a bowl of steamed white rice, vegetables, and sometimes pickled vegetables.
There are different versions of this red braised pork, depending on the region. This recipe is the more popular Shanghai-style hong shao rou. It is typically made by simmering pork belly in a braising liquid made with rock sugar, Shaoxing wine, soy sauce, dark soy sauce, ginger, star anise, and other spices. For more braising recipes, check out my thit kho tau (Vietnamese braised pork belly) and galbi jjim (Korean braised short ribs).
Ingredients
You can find all the ingredients for this Chinese braised pork belly recipe at your local Asian grocery store. Full measurements and links to everything I used are listed in the recipe card below.
Pork belly: for the best results, use lean skin on pork belly with a higher meat to fat ratio. Make sure to cut the pork belly into even 1 inch pieces.
Vegetable Oil: used to melt the rock sugar.
Rock Sugar: is melted in the oil and caramelized to give the pork belly the rich red caramel color.
Garlic and Ginger: add a rich aromatic flavor to the braising liquid.
Shaoxing Wine: or Chinese cooking wine that tenderizes the red braised pork belly and enhances its flavor.
Soy sauce: soy sauce adds a savory, salty, umami flavor.
Dark Soy Sauce: is what creates the authentic red braised pork belly color. It is a darker and sweeter type of soy sauce.
Star Anise and Bay Leaves: are optional added spices that add a richer, depth of flavors.
Water: the water level will vary depending on the type of pot or wok that you use. Make sure to use enough water that will just about cover the pork belly.
Substitutions and Additions
Substitutions
Pork: instead of pork belly, you can use pork shoulder or pork ribs for a leaner version.
Neutral oil: or any oil with a high smoke point such as canola oil, avocado oil, peanut oil etc.
Granulated sugar: an alternative to rock sugar.
Soy sauce alternatives: tamari, or coconut aminos are good gluten-free alternatives.
Additions
Spices: cinnamon sticks, cloves, or fennel seeds add more depth and complexity.
Hard boiled eggs: add hard boiled eggs the last 20 minutes to add more richness.
Heat: dried chilis or Sichuan peppercorns will add a spicy layer to the hong shao rou.
How to Make Chinese Braised Pork Belly
Here are the step-by-step instructions for how to make this Chinese braised pork belly recipe.
Place the pork belly in a pot, cover it with water, and bring to a boil over high heat. Boil for 5 minutes, drain, then rinse the pork and set aside.
In a wok or medium heavy-bottomed pot, heat 2 tablespoons of vegetable oil and rock sugar over low heat. Melt the sugar until it begins to turn amber brown and caramelize.
Increase the heat to medium-high, add the pork belly, ginger, and garlic, and cook for 2 minutes, or until the pork is lightly browned.
Next, add the Shaoxing wine and cook for 2 minutes. Then add the soy sauce, dark soy sauce, star anise, bay leaves, and water. If using a wok, use 3 cups of water. If using a medium pot, you may need 2- 2 1/2 cups of water. The water should be just enough to cover the pork.
Reduce the heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until the pork is fork-tender. Stir every 15 minutes to prevent any burning.
Then remove the lid, increase the heat to medium high, and allow the sauce to boil and reduce.
Serve the Chinese braised pork belly with green onions and white rice. Enjoy!
Expert Tips
Use leaner pork belly: try to find pork belly that has a higher ratio of meat than fat for the best results.
Medium pot v. Wok: If using a medium pot, braise the pork belly with 2 to 2 1/2 cups of water. If using a wok, braise with 3 cups of water. The water level should be just enough to cover the pork.
Stir occasionally. While the pork belly braises, stir periodically to prevent the pork and sauce from burning.
Uncover the pot to thicken the sauce. If the sauce has not thickened after 1 1/2 hours, uncover the pot, increase the heat, and allow the sauce to boil until it reduces and thickens.
If the sauce is too thick, add a couple of tablespoons of water to loosen up the sauce.
Storage Instructions
You can store this Chinese braised pork belly in an airtight container in the refrigerator for up to 3 days.
Freeze: You can store the room temperature hong shao rou in a freezer safe container in the freezer for up to 3 months. Defrost in the refrigerator overnight before reheating.
Reheat: you can either reheat the on the stove over medium heat with a little bit of water until warmed or microwave covered with a wet paper towel until warmed.
Pairing Suggestions
Serve this hong shao rou recipe with a bowl of steaming white rice, blanched vegetables or the following suggestions listed below.
For the best texture, use lean, skin-on pork belly. Look for thick strips of pork belly that have a larger ratio of meat to fat.
Where does the red coloring come from?
Typically, in restaurants, they use red food coloring for a darker red pork belly. For this Chinese braised pork belly recipe, the coloring comes from melting the caramelized rock sugar and the dark soy sauce.
Do I need to use rock sugar?
No, rock sugar is not mandatory! Rock sugar is a less sweet crystalized sugar that dissolves slower than regular sugar. The yellow-colored rock sugar has more of a caramel note than the white rock sugar. It is more traditional than regular sugar, but you can use granulated sugar as a substitute.
What do I do if the sauce is too thin?
If the hong shao rou sauce is too thin, open the lid and increase the heat to boil the braising liquid until it reduces and thickens.
Slow braised pork belly smothered in a sticky, sweet, and savory sauce for the ultimate comfort dish. This Chinese braised pork belly is incredibly tender and comforting.
Blanch the pork. Place the pork belly in a pot, cover it with water, and bring to a boil over high heat. Once it reaches a boil, continue boiling for 5 minutes, drain the pork, and set aside.
Melt the sugar. In a wok or medium heavy-bottomed pot over low heat, add two tablespoons of vegetable oil and rock sugar. Melt the sugar until it begins to turn amber-brown and caramelize.
Saute the pork belly with aromatics. Increase the heat to medium-high heat, add the pork belly, ginger, and garlic, and cook for 2 minutes or until the pork is thoroughly coated and lightly browned.
Add the sauces and spices. Next, add the Shaoxing wine and cook for 2 minutes. Then add the soy sauce, dark soy sauce, star anise, bay leaves, and water. If using a wok, use 3 cups of water. If using a medium pot, you may need 2- 2 1/2 cups of water. The water should be just enough to cover the pork.
Simmer. Reduce the heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until the pork is fork tender. Stir every 15 minutes to prevent burning, and add water if necessary.
Thicken the sauce. Once the pork is tender, remove the lid, increase the heat to medium-high heat, and reduce the sauce until it is thickened.
Serve. Serve the Chinese braised pork belly with green onions and white rice. Enjoy!
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