Authentic Chinese Braised Pork Belly Recipe (Hong Shao Rou)

Chinese Braised Pork Belly, also known as "Hong Shao Rou," is a beloved dish that has tantalized taste buds for centuries. Its rich, caramelized flavor, tender texture, and glossy finish make it a staple in households and restaurants across China. Whether you’re a seasoned home cook or new to exploring Asian cuisine, this recipe is the perfect introduction to a dish that’s as comforting as it is flavorful.

In this blog post, we’ll walk you through the steps to create this iconic dish at home, covering essential ingredients, techniques, and tips to achieve perfection every time. By the end, you’ll feel confident whipping up this mouthwatering classic that’s sure to wow your taste buds.

What is Chinese Braised Pork Belly?

Chinese Braised Pork Belly, or Hong Shao Rou (红烧肉), is a traditional dish that originates from Hunan and Zhejiang province. Featuring tender chunks of pork belly slowly simmered in a mix of soy sauce, sugar, and aromatic spices, this dish strikes the perfect balance between savory and sweet. The pork belly becomes melt-in-your-mouth tender as it absorbs the rich sauce, resulting in an irresistible flavor profile.

This dish is often served with steamed rice to soak up the glossy sauce, making it a well-loved comfort food in Chinese households.

Why You’ll Love This Dish

• Bold, Balanced Flavors: The blend of soy sauce, sugar, and fragrant spices creates a sweet-savory umami flavor explosion in every bite.
• Tender Texture: The slow braising ensures the pork belly becomes soft and succulent, with a luscious, melt-in-your-mouth quality.
• Perfect for Sharing: This dish makes a great addition to family dinners, potlucks, or celebrations when served with other Chinese side dishes and rice.
• Beginner-Friendly: With the right ingredients and a few easy steps, even novice cooks can achieve an authentic, restaurant-quality dish.

Essential Ingredients for Chinese Braised Pork Belly

To make the perfect Hong Shao Rou, you’ll need the following ingredients:

1. Pork Belly (500g): This cut is essential for the dish’s soft and fatty texture. Look for a piece with a good balance of meat and fat.
2. Soy Sauce:

• • • Light Soy Sauce (2 tbsp): Adds salinity and umami.
    • Dark Soy Sauce (1 tbsp): Enhances color and richness.

3. Shaoxing Wine (2 tbsp): A cooking wine that brings depth to the dish. Substitute with dry sherry if unavailable.
4. Sugar (2 tbsp): White sugar or rock sugar works great for creating caramelization.
5. Ginger (4–5 slices): Adds warmth and fragrance.
6. Garlic (4 cloves): Boosts the aromatic profile.
7. Star Anise (1–2 pieces): A signature flavor in Chinese braises.
8. Cinnamon Stick (1 small piece): Subtle spice to balance sweetness.
9. Water or Stock (1 cup): Helps simmer and blend the flavors.
10. Neutral Cooking Oil (1 tbsp): For caramelizing sugar and browning the pork.

Step-by-Step Recipe for Chinese Braised Pork Belly

Follow these steps to create a delicious pot of Chinese Braised Pork Belly:

Step 1: Prepare the Ingredients

1. Cut the pork belly into bite-sized cubes (about 1.5 inches).
2. Parboil the pork belly in boiling water for 5 minutes to remove impurities. Skim off any foam, then drain and set the pork aside.

Step 2: Caramelize the Sugar

1. Heat 1 tablespoon of neutral cooking oil in a wok or large skillet over medium heat.
2. Add 2 tablespoons of sugar (rock sugar works best) and stir continuously until it melts and turns a golden amber color. Be careful not to burn the sugar.

Step 3: Brown the Pork Belly

1. Add the parboiled pork belly to the caramelized sugar. Stir and sear the pieces evenly until slightly browned and coated in caramel.

Step 4: Add Aromatics and Liquids

1. Toss in the sliced ginger, garlic, star anise, and cinnamon stick. Stir for about 1 minute to release their aromas.
2. Pour in the light soy sauce, dark soy sauce, and Shaoxing wine. Stir to coat the pork evenly.
3. Add 1 cup of water (or chicken stock) to the wok. Bring the mixture to a boil.

Step 5: Simmer to Perfection

1. Reduce the heat to low, cover the wok with a lid, and allow the pork to braise for 40–50 minutes. Stir occasionally to prevent sticking.
2. Remove the lid in the last 10 minutes to reduce the sauce into a glossy glaze.

Step 6: Serve and Enjoy

1. Once the sauce is thick and clings to the pork, remove from heat.
2. Transfer the braised pork belly to a serving dish, garnish with chopped scallions (optional), and serve hot with steamed rice.

Pro Tips for Mastering Hong Shao Rou

• Choose Quality Pork Belly: Look for fresh pork with evenly layered fat and meat for the best texture.
• Rock Sugar for Shine: If possible, use rock sugar—it enhances the glossy finish and provides a subtle sweetness.
• Low and Slow Cooking: Patience is key! The longer the pork simmers, the more tender and flavorful it becomes.
• Customize the Recipe: Add boiled eggs or tofu to the pot during the last 20 minutes for tasty additions that soak up the sauce.

Pairings and Serving Suggestions

Hong Shao Rou pairs beautifully with simple sides that balance its rich flavors:

• Steamed Jasmine rice for soaking up the sauce.
• Stir-fried or steamed greens like book choy, Chinese broccoli, or spinach for freshness.
• A bowl of hot and sour soup or wonton soup to complete the meal.

Why You’ll Come Back to This Recipe

Once you’ve tried making this Chinese Braised Pork Belly recipe, you’ll see why it’s such a favorite across cultures and generations. Its unbeatable balance of flavors, melt-in-your-mouth tenderness, and versatility make it a dish you’ll want to recreate time and again.

Bring the Rich Flavors of China to Your Kitchen

Mastering Chinese Braised Pork Belly isn’t just about nailing a recipe—it’s about experiencing a slice of rich cultural heritage right at your table. Gather your ingredients, follow these steps, and get ready to indulge in a dish that’s equal parts comfort and elegance.

Looking to explore more Asian recipes? Explore our blog for inspiration and tips on mastering diverse cuisines!