🇨🇳 China · Food
Red Braised Pork Belly (Hóng Shāo Ròu)
By eatmundo · August 3, 2026
A celebrated dish known for its meltingly tender texture and rich, glossy sauce. The pork is slow-braised with aromatics until it develops a deep, caramelized flavor.
Ingredients
check them off as you prepareHow to Make It
- 1
Blanch 500g pork belly in boiling water for 5 minutes, then drain and cut into 3cm cubes.
- 2
In a heavy pot, heat sugar until it caramelizes into a deep golden amber syrup.
- 3
Carefully add pork cubes to the syrup, tossing quickly to coat them evenly.
- 4
Add 20g ginger, 2 star anise, soy sauce, Shaoxing wine, and enough water to cover.
- 5
Bring to a boil, then reduce to low heat and simmer covered for 45 minutes.
- 6
Remove the lid and increase the heat slightly to thicken the sauce until glossy.
- 7
Season with salt, ensuring the sauce coats the back of a spoon.
- 8
Serve hot over steamed jasmine rice, spooning the remaining sauce over the meat.
Frequently Asked Questions
Can I use pork shoulder?+
Pork belly is best due to its fat content, but shoulder works if you want less fat.
How to prevent caramel from burning?+
Keep heat low and stir constantly; if it turns too dark, it becomes bitter.
What is the secret to soft meat?+
Slow cooking is key. The collagen needs time to break down fully.
Is Shaoxing wine essential?+
It adds an authentic depth; if unavailable, use dry sherry as a substitute.
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