Chinese Braised Pork Belly (Hong Shao Rou)

Ingredients

• 680 g (1½ lb)pork belly, cut into 2.5 cm cubes
• 30 ml (2 tablespoons)vegetable oil
• 40 g (2 tablespoons)rock sugar
• 3 clovesgarlic, crushed
• 2.5 cm (1 inch)piece of ginger, sliced
• 80 ml (⅓ cup)Shaoxing wine
• 45 ml (3 tablespoons)soy sauce
• 30 ml (2 tablespoons)dark soy sauce
• 2 podsstar anise (optional)
• 2bay leaves (optional)
• 480–710 ml (2–3 cups), or more as neededwater
• to tastespring onion, sliced

Instructions

1. 1

   Blanch the pork

   Put the pork belly in a pot and cover it with water. Bring to the boil over high heat, then boil for 5 minutes. Drain the pork and set it aside.

2. 2

   Melt the sugar

   In a wok or medium heavy-based pot over low heat, add the vegetable oil and rock sugar. Heat until the sugar melts and begins to turn amber-brown and caramelise.

3. 3

   Cook the aromatics

   Raise the heat to medium-high and add the pork, ginger and garlic. Cook for 2 minutes, stirring so the pork is coated and lightly browned.

4. 4

   Add sauces and spices

   Pour in the Shaoxing wine and cook for 2 minutes. Add the soy sauces, star anise, bay leaves and water. Use 710 ml water for a wok or about 480–590 ml for a medium pot, adding just enough to cover the pork.

5. 5

   Braise until tender

   Reduce the heat to medium-low, cover and simmer for 1 to 1½ hours, until the pork is fork tender. Stir every 15 minutes to prevent sticking or burning, and add water if needed.

6. 6

   Reduce the sauce

   When the pork is tender, remove the lid and raise the heat to medium-high. Cook until the sauce thickens.

7. 7

   Garnish and serve

   Serve the pork with sliced spring onion and white rice.

What is hong shao rou?

Hong shao rou, or red-braised pork, is a Chinese dish of pork cooked slowly in a soy-based sauce until tender and richly coloured. It is associated with Chinese home cooking, with regional and family versions varying in their seasonings and sweetness.

This version builds flavour by browning the pork with caramelised rock sugar before braising it with Shaoxing wine, soy sauces and aromatics. Reducing the cooking liquid at the end gives the pork its characteristic glossy coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1014 calories, 19g protein, 10g carbs, 97g fat.

Most of the energy and fat in a serving come from the pork belly and vegetable oil, while the sugar and sauces contribute carbohydrates. Pork supplies the protein. Serve it with a moderate portion of white rice and add vegetables to round out the plate.

Why blanch the pork first?

Blanching the pork for 5 minutes, then draining it, is the first step in the method. It prepares the pork for braising and leaves you with a clean pot for making the caramel.

Caramel and aromatics

Rock sugar: melt it slowly in the oil over low heat, watching for it to turn amber-brown. This stage can move quickly once the sugar begins to colour.

Ginger and garlic: add them with the pork and cook for 2 minutes, turning the pieces so they pick up the caramel and aromatics. Keep the heat at medium-high for this brief browning stage.

Choose the braising liquid

Shaoxing wine: cook it with the pork for 2 minutes before adding the other liquids. This gives it time to mingle with the browned ingredients.

Water level: use enough to just cover the pork; the amount depends on the shape and size of your pot. A wok may need around 710 ml, while a medium pot may need about 480–590 ml.

How to tell when it is ready

Tenderness: the pork is ready when a fork goes into it easily after 1 to 1½ hours of covered simmering. If it still feels firm, continue cooking and check again.

Sauce: uncover the pot only after the pork is tender, then reduce the liquid until it thickens. Stir regularly, especially as the sauce concentrates, so it does not catch on the bottom.

What to serve alongside

White rice is the suggested accompaniment and works well for soaking up the savoury, sweet sauce. Finish the pork with sliced spring onion for a fresh garnish.

For a more balanced plate, add a simple vegetable side such as steamed greens; serve it alongside rather than stirring it into the braise.

Recipe notes & tips

• Cut the pork into evenly sized 2.5 cm cubes so the pieces braise at a similar rate.
• Keep the heat low while melting the rock sugar and watch closely as it turns amber.
• Use the water level as a guide: the pork should be just covered, rather than swimming in excess liquid.
• Stir every 15 minutes during the simmer and top up with water if the pot is drying out.
• Reduce the sauce only once the pork is fork tender, and stir as it thickens.

Variations

• Skip the optional spices: leave out the star anise and bay leaves for a simpler braise.
• Adjust the sweetness: use less rock sugar for a less sweet finish.
• Add chilli: include a little chilli with the aromatics for a warmer, spicier sauce.
• Choose a pot: use a medium heavy-based pot if you do not have a wok, adjusting the water to cover the pork.
• Serve with greens: add steamed greens on the side for colour and contrast.

Common mistakes to avoid

• Burning the sugar: melt it over low heat and take care once it starts turning amber.
• Adding too much water: add only enough to cover the pork, then top up if needed during cooking.
• Skipping the stirring: stir every 15 minutes so the pork and sauce do not stick or burn.
• Reducing too soon: wait until the pork is fork tender before uncovering the pot to thicken the sauce.
• Stopping while the pork is firm: continue simmering and check again until a fork slips in easily.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has become too thick.

Frequently asked questions