Braised Pork Belly (Hong Shao Rou/红烧肉), an Easy Version
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 20 mins
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Servings
4
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Calories
427 kcal
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Course
Main Course
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Cuisine
Chinese
Braised Pork Belly (Hong Shao Rou/红烧肉), an Easy Version
Description
Braised Pork Belly (Hong Shao Rou) is a classic Chinese dish where pork belly pieces are first blanched to remove impurities, then slowly braised in a mixture of Shaoxing rice wine, light and dark soy sauces, ginger slices, star anise, and bay leaves. The slow simmer breaks down the fat and connective tissue in the pork belly, resulting in tender, flavorful chunks. After the simmering, rock sugar is added, and the liquid is boiled down until just enough remains to coat the pork, creating a glossy, slightly sticky sauce that clings to each piece.
The flavor profile balances savory and slightly sweet with aromatics from the spices and ginger. The dark soy sauce deepens the color and taste. Cooking in a small pot helps minimize the liquid needed and concentrates flavor.
This dish is typically served hot alongside plain steamed rice and optionally vegetable sides to balance the richness. The tender, melt-in-your-mouth texture and richly flavored sauce create a satisfying meal component.
When selecting Shaoxing rice wine, choose a low-salt version to avoid bitterness. If dark soy sauce is unavailable, substituting with half a tablespoon of regular soy sauce can work but will slightly alter the flavor.
Ingredients
- 600 g pork belly about 1.3lb
- 250 ml Shaoxing rice wine about 1 cup, see note 1 (IMPORTANT)
- 2 tablespoon soy sauce light
- 1 tablespoon dark soy sauce see note 2
- 5 lices ginger
- 2 star anise
- 2 bay leaf
- 20 g rock sugar or 1 tablespoon regular sugar
Instructions
Blanch the pork
- Cut pork belly into 2-3 cm chunks (about 1 inch). Put into a pot then fill with cold water. Boil over high heat.
- Once it starts boiling, you’ll see froth appearing on the surface. Skim it off with a spoon.
- Drain the meat in a colander then rinse under running water.
Braise the pork
- Put the pork into a clean pot (ideally, a small one, see note 3). Pour in Shaoxing rice wine and hot water (barely covering the meat). Add light soy sauce, dark soy sauce, ginger, star anise and bay leaves.
- Bring the liquid to a full boil. Cover with a lid and leave to simmer over low heat for 1-1.5 hour until the meat is fork-tender (During the process stir the meat around a few times).
Thicken the broth
- Uncover the pot. Add sugar then turn the heat to the highest. Leave to boil fiercely (Stir from time to time) until the broth reduces to just enough to cover the bottom of the pot.
- Serve immediately with plain steamed rice and vegetable dishes of your choice.
Store and reheat
- The cooked pork belly can be stored in the fridge for up to three days or in the freezer for 2 months.
- Reheat in a pot (defrost first if frozen) over low heat. Add a little water to help to heat the pork thoroughly.
Notes
- Use Shaoxing rice wine with low salt content (around 0.08g salt per 100ml) to avoid bitterness in the final dish.
- If you cannot find dark soy sauce, substitute with ½ tablespoon of regular soy sauce, noting the flavor difference.
- Cooking in a smaller pot reduces the amount of water needed to cover the pork, helping to concentrate flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 427kcal | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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