Few dishes in Chinese home cooking are as beloved as Hong Shao Rou, or Red Braised Pork Belly. Rich, glossy, and melt-in-your-mouth tender, this iconic recipe brings together pork belly, fragrant spices, and a deeply savory-sweet soy caramel sauce for a dish that’s equal parts comforting and indulgent. Whether served over steamed rice or with a side of sautéed greens, hong shao rou is the kind of meal that makes you pause, savor, and go back for seconds.
This version uses skin-on pork belly, traditional Chinese aromatics like star anise, Sichuan peppercorn, and cinnamon, and the key to that unmistakable reddish-brown glaze: rock sugar caramelized in hot oil. With just a little patience and time, you’ll end up with a pot of braised pork so tender it nearly falls apart—and a kitchen filled with the aroma of nostalgia.
💡 Tips for the Best Hong Shao Rou
- Caramel color is key: Don’t skip the rock sugar caramel—it gives the dish its deep mahogany color and subtle sweetness.
- Use skin-on pork belly for the best texture: The layered fat and skin become unbelievably tender when properly braised.
- If you want to cut richness, add a few chunks of daikon or boiled egg during the last 30 minutes of cooking.
- Leftovers reheat beautifully and the flavors deepen overnight.
Red Braised Pork Belly (Hong Shao Rou)
4-6
servings5
minutes1
hour30
minutesIngredients
- For the Pork
600-800g 600-800g skin-on pork belly (preferably lean cuts)
20 g 20 ginger, sliced
3 cloves 3 garlic, lightly crushed
2 2 star anise
1/2 stick 1/2 ½ stick cinnamon
2 2 dried Chinese chilis
1/2 tsp 1/2 Sichuan peppercorns
1/4 tsp 1/4 licorice root (optional, for added depth)
- For the Sauce:
80 g 80 rock sugar
2 tbsp 2 neutral oil (plus more for sautéing)
30 ml 30 Shaoxing wine
60 ml 60 dark soy sauce
30 ml 30 light soy sauce
~500 ml ~500 water (enough to just cover the pork)
Directions
- Parboil the Pork
- Bring a pot of water to a boil. Add the pork belly and parboil for 2–4 minutes, just until the meat firms up and changes color. Remove and rinse under cold water to clean off impurities. (Optional: Cut the pork into 2″ x 2″ cubes for even cooking and bite-sized pieces.)
- Toast the Aromatics
- In a large wok over medium heat, add a small splash of oil and sauté the ginger, garlic, star anise, cinnamon, dried chilis, Sichuan peppercorns, and licorice root (if using) for about 30 seconds, just until fragrant and lightly browned. Remove the aromatics from the pan and set aside.
- Caramelize the Rock Sugar
- Add 2 tbsp of oil and 80g of rock sugar to the same wok. Stir gently over medium heat until the sugar melts and turns into a golden caramel. Be careful not to burn it.
- Braise the Pork
- Add the pork belly pieces into the caramel and coat them thoroughly, letting the meat absorb that beautiful color and sweetness.
- Pour in 30ml Shaoxing wine, 60ml dark soy sauce, 30ml light soy sauce, and enough water (about 500ml) to just cover the pork. Return the aromatics to the pot, bring to a simmer, cover, and braise gently for 75–90 minutes, or until the pork is tender and nearly falls apart.
🍚 Serving Suggestions
- Chop up and stuff in a Chinese Burger (Roujiamo)
- Serve hot over steamed jasmine or short-grain rice
- Garnish with scallions or a sprinkle of toasted sesame seeds
- Pairs beautifully with stir-fried bok choy or Chinese broccoli
✨ Final Thoughts
Red Braised Pork Belly (Hong Shao Rou) is the kind of dish that represents the heart of Chinese home cooking. It’s indulgent yet humble, rich yet balanced, and packed with complex flavor from a few simple ingredients. Whether it’s your first time making this or a nostalgic favorite, this hong shao rou recipe brings the magic of a Chinese family meal to your own kitchen.
