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Chinese Red-Braised Pork Belly (Hong Shao Rou)

Name: Chinese Red-Braised Pork Belly (Hong Shao Rou)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 2.5 lbs Pork belly, skin-on, cut into 1.5-inch cubes; 3 tbsp Rock sugar (or granulated sugar); 1 tbsp Vegetable oil; 1/4 cup Shaoxing wine; 3 tbsp Soy sauce; 1 tbsp Dark soy sauce; 2 Star anise pods; 1 Cinnamon stick; 4 slices Fresh ginger, sliced; 3 Scallions, cut into 2-inch pieces; 2 cups Water; 6 cups Steamed rice, for serving

1 hr 45 min 6 servings Medium

Cut used: Pork Belly pork →

Prep

15 min

Cook

1 hr 30 min

Total

1 hr 45 min

Hong shao rou, or red-braised pork belly, gets its glossy mahogany color and deep sweetness from caramelized rock sugar rather than food coloring, balanced by soy sauce, star anise, and Shaoxing wine. A quick blanch removes impurities before the braise, and the long simmer renders much of the fat while leaving the meat tender enough to cut with chopsticks. Serve it over steamed rice, letting the rich sauce soak in.

What Ingredients Do You Need?

2.5 lbs Pork belly, skin-on, cut into 1.5-inch cubes
3 tbsp Rock sugar (or granulated sugar)
1 tbsp Vegetable oil
1/4 cup Shaoxing wine
3 tbsp Soy sauce
1 tbsp Dark soy sauce
2 Star anise pods
1 Cinnamon stick
4 slices Fresh ginger, sliced
3 Scallions, cut into 2-inch pieces
2 cups Water
6 cups Steamed rice, for serving

How Do You Make Chinese Red-Braised Pork Belly (Hong Shao Rou)?

1
Blanch the pork
Boil the pork belly cubes in water for 3 minutes to remove impurities, then drain and rinse under cold water.
2
Caramelize the sugar
Heat oil and rock sugar in a wok or heavy pot over medium-low heat, stirring constantly until the sugar melts and turns amber.
3
Coat the pork
Add the blanched pork belly to the caramel and stir to coat every piece, cooking for 2-3 minutes until lightly browned.
4
Deglaze and season
Add Shaoxing wine, soy sauce, and dark soy sauce, stirring to coat. Add star anise, cinnamon stick, ginger, and scallions.
5
Braise
Pour in water to just cover the pork, bring to a boil, then reduce to a low simmer, cover, and cook for 1 hour, stirring occasionally.
6
Reduce the sauce
Uncover and continue simmering for 20-30 minutes, until the sauce has reduced to a thick, glossy glaze coating the pork.
7
Serve
Remove star anise and cinnamon stick, then serve the pork and sauce over steamed rice.

What Are the Pro Tips for This Recipe?

💡 Blanching removes scum and impurities that would otherwise cloud the braising liquid.
💡 Caramelizing rock sugar takes patience — watch closely as it can go from amber to burnt quickly.
💡 This dish tastes even better reheated the next day once flavors have deepened.
💡 Dark soy sauce adds color more than saltiness; regular soy can be substituted in a pinch with a slightly lighter color result.