Red-Braised Pork Belly (Hong Shao Rou)
红烧肉 hóngshāo ròuSay it: hong-shao roh
When tender chunks of skin-on pork belly melt in the mouth with a glossy sweet-savory glaze, this classic red-braised dish becomes an instant crowd-pleaser that turns everyday rice into a memorable feast. Blanching removes impurities, caramelized sugar builds deep color and flavor, and slow simmering in aromatic sauce yields the signature sticky texture loved across Chinese family tables.
Red-Braised Pork Belly (Hong Shao Rou)
红烧肉, hóngshāo ròu
Pronounced hong-shao roh
- Serves
- 6
- Prep
- 40 min
- Cook
- 2 hr
- Total
- 2 hr 40 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, soy. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For blanching
For braising
Method
Add the pork belly pieces to a medium pot along with two scallions, the half-inch ginger slices, and cold water covering by one inch. Bring to a rolling boil over high heat, skim away surface foam, and continue boiling for five minutes. Drain thoroughly, rinse under cool running water to clear any remaining impurities, then pat completely dry with paper towels. Set aside two cups of the blanching liquid for later use.
Place a dry Dutch oven or wok on low heat. Pour in the vegetable oil and granulated sugar, then swirl the pan occasionally without stirring until the sugar transforms into a rich amber caramel, taking four to six minutes. Monitor closely to avoid burning.
Add the dried pork chunks to the caramel in batches if necessary, raising heat to medium-low. Turn the pieces frequently to coat evenly and lightly sear until they appear glossy and start to brown, about two minutes total.
Pour in the Shaoxing wine, light soy sauce, dark soy sauce, and the reserved two cups of blanching liquid. Stir in the remaining two scallions, the longer ginger slices, and star anise pods. Bring everything to a gentle simmer, cover, lower the heat, and braise for sixty to ninety minutes until the pork is fork-tender, stirring every twenty minutes and adding hot water if the liquid level drops too far.
Remove the lid, raise heat to medium-high, and stir continuously for ten to fifteen minutes until the sauce thickens into a dark, glossy glaze that coats the meat. Discard the scallions, ginger, and star anise before serving if desired.
Regional variant: Hunan-style Chairman Mao’s Red Braised Pork (Mao shi hong shao rou, 毛氏红烧肉)
Follow the same base steps but omit the dark soy sauce to achieve a brighter red hue from the caramel alone. Include one cinnamon stick, two bay leaves, and two to three dried red chilies with the braising aromatics. Remove chilies after half the cooking time for milder heat or leave them in and finish with a small pinch of sugar to balance the spice.
Cook's notes
- Ensure the blanched pork is patted very dry before introducing it to the hot caramel to avoid splattering.
- Discard and restart the caramel if it darkens excessively and develops a bitter scent, as burnt sugar will spoil the final flavor.
- Trim excess top fat from the pork belly for a lighter result while retaining the skin for its signature texture.
Serve with
Serve with steamed jasmine rice and stir-fried leafy greens, such as bok choy or gai lan.
Make ahead and storage
Cool and refrigerate for up to 3 days; reheat gently with a splash of water. Freezes well for up to 1 month.
