🇨🇳 China · Food
Su-Style Red Braised Pork
By eatmundo · July 12, 2026
🇨🇳 CNA melt-in-your-mouth classic from the Jiangnan region, characterized by its deep glossy red color and sweet, savory profile.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 500g of pork belly into 3cm cubes and blanch in boiling water for 3 minutes.
- 2
Heat a heavy-bottomed pot over medium heat and stir-fry the pork until lightly golden, about 5 minutes.
- 3
Add 30g of rock sugar and stir constantly until it melts and turns a deep amber color.
- 4
Pour in 100ml of Shaoxing wine carefully, avoiding steam burns, to deglaze the pot.
- 5
Add 60ml of soy sauce and enough water to just cover the meat.
- 6
Bring the liquid to a simmer, then cover and reduce heat to low for 45 minutes.
- 7
Remove the lid and increase the heat to medium-high to reduce the sauce until it coats the meat.
- 8
Check that the sauce is thick and glossy, then serve immediately.
Frequently Asked Questions
What is the best cut of pork belly for Su-Style Red Braised Pork?+
Use a fresh, skin-on pork belly with a balanced ratio of fat and lean layers, ideally cut into 3-4cm uniform cubes for even cooking.
Why is rock sugar preferred over white sugar for this dish?+
Rock sugar gives the pork a superior, glossy shine and a milder sweetness that perfectly balances the savory profile of the soy sauce.
How do I know when the pork is perfectly braised?+
The pork is done when the fat has rendered into a melt-in-the-mouth texture and a toothpick can pierce through the meat with zero resistance.
What is a common mistake when preparing the base for the braising liquid?+
A common mistake is burning the rock sugar during the caramelization process; keep the heat low and stir constantly until it reaches a deep amber color.
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