Hong Shao Rou is perfect for cooler weather. The pork belly is rendered to release excess fat, then braised with caramel and a savory sauce until the fat turns translucent and silky and the lean meat soaks up all the flavor. Serve it with a bowl of white rice and you’re set.
Prep time: 15 minutes | Cook time: 1–1.5 hours | Serves: 3–4
🌴 Ingredients:
· 500g (about 1.1 lb) pork belly (skin-on, with at least three alternating layers of fat and lean; cut into 1¼-inch / 3cm cubes)
· 3–4 slices ginger (about 12g)
· 2 scallion stalks (about 30g)
🌴 For Blanching:
· 1 tbsp cooking wine (about 15ml)
· 2 slices ginger
🌴 For the Caramel:
· Rock sugar, 20g (a small handful; regular sugar works if unavailable)
· Cooking oil, about 15ml (1 tbsp)
🌴 Seasonings:
· 2 tbsp light soy sauce (about 30ml)
· 1 tbsp dark soy sauce (about 15ml)
· 1 tbsp cooking wine (about 15ml)
· ½ tbsp oyster sauce (about 7.5g, optional)
· 1 star anise (about 1g)
· 1 small piece cinnamon stick (about 3g)
· 2 bay leaves (about 0.4g)
· Boiling water, about 800–1000ml (3–4 cups), enough to cover the pork
· Salt, about 3–4g, to taste
All spoon measures are level. Light soy sauce is thin and salty; dark soy sauce is thicker, darker, and slightly sweet—use them as listed for the best color and flavor.
🌴 Instructions:
- Prepare the Pork Belly
Cut the pork belly into cubes about 1¼ inches (3cm). Place in a pot with cold water, add 1 tbsp cooking wine and 2 slices ginger. Bring to a boil over high heat, skim off the foam, and boil for 3–5 minutes. Remove, rinse clean with warm water, and drain well. ⚠️ Tip: Start with cold water so the blood comes out. Hot water would tighten the meat instead. - Render the Pork Belly
Heat the wok without adding oil. Add the pork belly cubes and stir-fry over medium-low heat for about 5–8 minutes, until the surface turns lightly golden and the fat starts to render. Pour off some of the rendered fat, leaving just a little in the wok. ⚠️ Tip: Rendering the excess fat keeps the dish from feeling greasy—but don’t overdo it; lightly golden is enough. - Make the Caramel
Leave a little oil in the wok, add the rock sugar, and cook over low heat, stirring slowly, for about 2–3 minutes, until the sugar melts and turns a deep amber (date-red) caramel. Immediately add the pork belly and toss quickly so every piece is coated. ⚠️ Tip: Keep the heat low—high heat burns the sugar and turns it bitter. If you’re not confident, use less sugar and make up the color with dark soy sauce later. - Season and Braise
Add the ginger slices, scallion segments, star anise, cinnamon, and bay leaves and stir-fry until fragrant. Add 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp cooking wine, and ½ tbsp oyster sauce, and toss until the sauce coats the pork. Pour in boiling water to cover the pork. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 50–60 minutes (start checking at 50 minutes), until the pork is tender and flavorful. ⚠️ Tip: Adjust the simmering time to the size of your cubes—when a chopstick slides easily into the lean part, it’s about done. Add enough water at the start; try not to add more midway, and if you must, use boiling water. - Reduce the Sauce
Once the pork is tender, remove the ginger, scallion, and whole spices. Turn up the heat to reduce the sauce for about 5–8 minutes. When it starts to thicken, taste and add salt as needed. ⚠️ Tip: Add salt at the end—salting early tightens the meat. Stir constantly while reducing to prevent sticking, and stop when the sauce coats the pork. Don’t reduce it too dry; a little thick sauce is great over rice. - Plate and Serve
Transfer to a plate and sprinkle with a little chopped scallion.
💡 Tips:
Blanch the pork belly in cold water and rinse with warm water to remove any smell. Render the fat so it isn’t greasy—lightly golden is enough. Cook the caramel over low heat and add the pork as soon as it turns deep amber; if worried about bitterness, use less sugar and rely on dark soy for color. Add boiling water all at once, and simmer until a chopstick pierces the lean meat easily. Salt at the end, stir while reducing, and stop when the sauce clings to the pork—a little sauce left over is perfect with rice.
Short on time? Blanch the pork belly first, then chill it for 30 minutes before cutting—the cubes will hold their shape better. Want extras? Add two boiled eggs or some potato chunks to braise along with the pork; they soak up the meaty sauce beautifully.
This Chinese Braised Pork Belly is a classic Chinese home-style hearty dish—rich but not greasy, meltingly tender. If you like this rich, fall-apart pork style, you can also try my previously posted Sweet and Sour Spare Ribs (another rich pork favorite). For more hearty and entertaining dishes, check out my Main Dishes category.
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