Red-Braised Pork Belly
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Red-braised pork belly (红烧肉, hong shao rou) is one of China's most beloved home dishes: cubes of pork belly braised low and slow in a glossy, sweet-savory sauce until meltingly tender. The “red” comes from caramelizing rock sugar and from dark soy sauce, which together give the meat its signature glossy mahogany color. The method is forgiving but specific: blanch the pork belly first to clean it, caramelize sugar in a little oil, brown the pork in the caramel, then braise it gently with Shaoxing wine, dark and light soy, ginger and a star anise for 45–60 minutes, finishing by reducing the sauce to a sticky glaze. The slow braise renders the fat so it's silky rather than greasy. It's rich, sweet, savory comfort food, best over plain rice — and it tastes even better reheated the next day.
Why you'll love this red-braised pork belly
- Melt-in-your-mouth pork belly in a glossy, sweet-savory glaze — the ultimate Chinese comfort dish.
- Mostly hands-off: a gentle braise does all the work.
- The slow cook renders the fat silky, so it's rich without being greasy.
- We share the caramel-sugar trick that gives it that signature glossy mahogany color.
Ingredients
Pork
- 1.5 lb skin-on pork belly, cut into 1-inch cubes
- 3 slices fresh ginger
- 2 scallions, cut into 2-inch lengths
Braise
- 2 tbsp rock sugar, or brown sugar
- 1 tbsp neutral oil
- 2 tbsp Shaoxing winesubstitutes →
- 1.5 tbsp dark soy sauce, for colorsubstitutes →
- 1 tbsp light soy saucesubstitutes →
- 1 star anisesubstitutes →
- 2 cups hot water, enough to nearly cover
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Equipment
- Heavy pot or Dutch oven with a lid — Holds a low, even braise without scorching.(shop →)
Instructions
Blanch the pork: put the cubed pork belly in a pot of cold water, bring to a boil, simmer 2–3 minutes to release scum, then drain and rinse the pork. This gives a clean-tasting braise.
Caramelize the sugar: in a dry, clean pot, heat the oil and rock sugar over medium-low until the sugar melts and turns amber. Watch closely — it goes from amber to burnt fast.
💡 The caramelized sugar is what gives hong shao rou its glossy color and rounded sweetness. Pull it off the heat the moment it's amber.
Add the pork belly to the caramel and stir to coat and brown for 2–3 minutes. Add the ginger and scallions and stir until fragrant.
Pour in the Shaoxing wine, dark and light soy sauce, and add the star anise. Add enough hot water to nearly cover the pork, and bring to a boil.
Lower the heat, cover, and simmer gently for 45–60 minutes, until the pork is fork-tender, stirring occasionally. Add a splash of hot water if it reduces too far before the meat is tender.
💡 Keep it at a gentle simmer, not a hard boil — slow heat is what renders the fat silky and makes the meat melt.
Uncover, raise the heat, and reduce the sauce, tossing the pork, until it's thick, sticky and glossy and clings to the meat. Serve over hot rice.
Tips & notes
- Blanch the pork first — it removes impurities and gives the braise a clean, pure flavor.
- Caramelizing the sugar is the key step for both color and a deep, rounded sweetness; dark soy reinforces the red-mahogany look.
- Keep the braise at a gentle simmer. A hard boil toughens the meat and leaves the fat greasy instead of silky.
- It's even better the next day. The flavors deepen and the fat firms up; reheat gently with a splash of water.
- Skin-on pork belly gives the best texture — the skin turns lusciously soft and sticky during the braise.
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Red-Braised Pork Belly
- Prep
- 10 min
- Cook
- 1 hr 10 min
- Total
- 1 hr 20 min
- Serves
- 4
- Level
- Beginner
Ingredients
- 1.5 lb skin-on pork belly, cut into 1-inch cubes
- 3 slices fresh ginger
- 2 scallions, cut into 2-inch lengths
- 2 tbsp rock sugar, or brown sugar
- 1 tbsp neutral oil
- 2 tbsp Shaoxing wine
- 1.5 tbsp dark soy sauce, for color
- 1 tbsp light soy sauce
- 1 star anise
- 2 cups hot water, enough to nearly cover
Instructions
- Blanch the pork: put the cubed pork belly in a pot of cold water, bring to a boil, simmer 2–3 minutes to release scum, then drain and rinse the pork. This gives a clean-tasting braise.
- Caramelize the sugar: in a dry, clean pot, heat the oil and rock sugar over medium-low until the sugar melts and turns amber. Watch closely — it goes from amber to burnt fast.
- Add the pork belly to the caramel and stir to coat and brown for 2–3 minutes. Add the ginger and scallions and stir until fragrant.
- Pour in the Shaoxing wine, dark and light soy sauce, and add the star anise. Add enough hot water to nearly cover the pork, and bring to a boil.
- Lower the heat, cover, and simmer gently for 45–60 minutes, until the pork is fork-tender, stirring occasionally. Add a splash of hot water if it reduces too far before the meat is tender.
- Uncover, raise the heat, and reduce the sauce, tossing the pork, until it's thick, sticky and glossy and clings to the meat. Serve over hot rice.
Nutrition (est., per serving): 640 cal · 20 g protein · 12 g carbs · 56 g fat
Red-Braised Pork Belly FAQ
Why do you caramelize sugar for red-braised pork?
Caramelized sugar does two things: it gives hong shao rou its signature glossy, reddish-mahogany color, and it adds a deep, rounded sweetness that plain sugar can't. You melt rock sugar in a little oil until amber, then brown the pork in it. Combined with dark soy sauce, it creates that classic lacquered look and rich flavor.
How do I keep red-braised pork from being greasy?
Two steps. First, blanch the pork belly before braising to remove impurities. Second, braise it low and slow — a gentle simmer for 45–60 minutes renders the fat until it's silky and tender rather than greasy. A hard, fast boil leaves the fat heavy. Letting it cool and skimming any excess surface fat also helps.
What cut of pork is used for hong shao rou?
Skin-on pork belly is traditional and ideal — the alternating layers of fat and meat, plus the skin, become meltingly tender and glossy during the braise. Cut it into even 1-inch cubes so it cooks uniformly. Pork shoulder can be used for a leaner braise, but you'll lose the signature silky fat.
Can I make red-braised pork in advance?
Yes, and it's arguably better made ahead. The flavors deepen overnight, and chilling lets you lift off any excess solidified fat from the top. Reheat gently with a splash of water to loosen the glaze. It keeps for several days refrigerated and also freezes well.
Do I need rock sugar, or can I use regular sugar?
Rock sugar is traditional and gives a slightly clearer, glossier finish and a mellow sweetness, but brown or white sugar works fine as a substitute — caramelize it the same way. The technique (melting the sugar to amber before browning the pork) matters more than the exact type of sugar.
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