Shanghai Cuisine · tested Chinese home cooking
Red Braised Pork Belly Recipe
红烧肉 Hóngshāo Ròu
The ultimate comfort dish of Chinese home cooking – succulent pork belly slow-braised in soy sauce, caramelized sugar, and aromatics until meltingly tender. Each bite is rich, savory, and deeply satisfying. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 1 3/4 lb pork belly, skin on, cut into 1-inch cubes
- 3 tbsp rock sugar (or brown sugar)
- 2 tbsp Shaoxing wine
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 cups water or chicken stock
- 3 slices ginger
- 2 star anise
- 1 cinnamon stick
- 2 scallions, tied in a knot
- 2 tbsp neutral high-heat oil such as avocado, canola, peanut, or grapeseed oil
Step-by-step instructions
Step 1
Blanch pork belly in boiling water for 3 minutes
Blanch pork belly in boiling water for 3 minutes. Drain and pat dry. This removes impurities and tightens the skin.
Step 2
Heat oil in a heavy pot over medium heat
Heat oil in a heavy pot over medium heat. Add rock sugar and cook, stirring constantly, until it melts and turns deep amber.
Step 3
Add pork belly pieces and stir-fry until evenly coated…
Add pork belly pieces and stir-fry until evenly coated with caramel. Cook for 3-4 minutes until lightly browned.
Step 4
Add shaoxing wine, light soy sauce, dark soy sauce,…
Add shaoxing wine, light soy sauce, dark soy sauce, ginger, star anise, cinnamon, and scallions. Stir to combine.
Step 5
Pour in enough water to almost cover the pork
Pour in enough water to almost cover the pork. Bring to a boil, then reduce heat to low. Cover and simmer for 60-75 minutes.
Step 6
Remove the lid and increase heat to medium
Remove the lid and increase heat to medium. Cook for another 10-15 minutes until the sauce thickens and glazes the pork.
Cook’s notes
- Choose pork belly with good layers of fat and meat – about 50/50 is ideal
- Caramelizing the sugar properly is crucial – amber but not burnt (bitter)
- Dark soy sauce is for color, light soy sauce is for flavor – both are needed
- Make extra – this dish tastes even better the next day when reheated
Common questions
Can I make Red Braised Pork Belly less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.