Red-Braised Pork Belly (Hong Shao Rou)

Succulent, melt-in-your-mouth pork belly slowly braised in a rich soy-based sauce—this beloved Chinese dish brings home the flavors of tradition and comfort in every bite.

Hong Shao Rou (红烧肉) is a staple in Chinese households and often associated with Chairman Mao Zedong’s hometown of Hunan, where the spicy version reigns supreme. In contrast, the Shanghai-style red-braised pork belly leans sweet with deep umami richness. The beautiful mahogany color comes from caramelized sugar and soy sauce, a technique known as “red cooking.” It’s typically served during festive meals or family gatherings and symbolizes prosperity due to its rich color and sumptuous flavor.

Origin: Chinese recipe, especially popular in Hunan and Shanghai cuisine

Why You’ll Love Red-Braised Pork Belly

This is one of those legendary Chinese comfort dishes that feels like a warm hug in a bowl. The pork belly becomes irresistibly tender while soaking up layers of sweet, savory, and umami-rich sauce. The glossy caramelized glaze, infused with aromatics and spices, makes this dish restaurant-quality—but surprisingly easy to cook at home.

INGREDIENTS FOR RED-BRAISED PORK BELLY

Protein: pork belly, cut into cubes
Aromatics: ginger slices, garlic cloves, scallions
Seasonings: light soy sauce, dark soy sauce, Shaoxing wine, rock sugar or brown sugar, star anise, cinnamon stick, optional dried chili
Liquids: water or broth
Optional Garnish: chopped scallions, sesame seeds

HOW TO MAKE RED-BRAISED PORK BELLY

1. Blanch the Pork Belly
   In a pot of boiling water, blanch the pork belly cubes for 3–5 minutes to remove impurities. Drain and set aside.
2. Caramelize the Sugar
   In a wok or heavy-bottomed pot, melt sugar over medium-low heat until it turns golden brown. Be careful not to burn it.
3. Add Pork Belly
   Add the blanched pork belly pieces to the caramelized sugar. Stir to coat evenly and let it sear slightly to develop flavor.
4. Add Aromatics & Spices
   Toss in ginger, garlic, scallions, star anise, and cinnamon stick. Stir-fry for 1–2 minutes.
5. Deglaze and Season
   Pour in Shaoxing wine, light soy sauce, and dark soy sauce. Stir to coat.
6. Add Water and Simmer
   Add enough water or broth to cover the pork. Bring to a boil, then reduce to a gentle simmer.
7. Braise Low and Slow
   Cover and simmer for 1 to 1.5 hours, until pork belly is tender and sauce is rich and slightly thickened. Stir occasionally.
8. Reduce the Sauce
   Uncover and let sauce reduce to a glossy glaze over medium heat. Skim fat if needed.
9. Serve
   Plate the pork belly with steamed rice and garnish with chopped scallions and sesame seeds.

DIETARY INFORMATION

• Not vegetarian or vegan
• Gluten-free if using gluten-free soy sauce
• Dairy-free
• High-protein, high-fat

To make gluten-free: Substitute regular soy sauce with tamari or a gluten-free soy sauce alternative.
To make lower calorie: Use leaner cuts of pork (like pork shoulder) and trim off excess fat.

Red-Braised Pork Belly (Hong Shao Rou)

Tender pork belly cubes are braised to perfection in a savory-sweet soy glaze with traditional Chinese spices and aromatics.

Servings 4

Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

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Ingredients

  

• 1.5 lbs pork belly cut into 1.5-inch cubes
• 1 tablespoon oil
• 3 tablespoons rock sugar or brown sugar
• 3 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1/4 cup Shaoxing wine
• 1 cup water or chicken broth
• 4 slices ginger
• 2 scallions cut into 2-inch sections
• 3 cloves garlic smashed
• 2 star anise
• 1 small cinnamon stick
• 1 dried chili optional

Instructions

 

• Blanch pork belly cubes in boiling water for 3–5 minutes. Drain and set aside.
• In a wok, heat oil and sugar over medium-low heat. Stir until sugar melts and turns golden.
• Add pork belly and coat in caramel. Let it sear for a few minutes.
• Add ginger, garlic, scallions, star anise, cinnamon, and chili. Stir-fry briefly.
• Pour in Shaoxing wine, light soy sauce, and dark soy sauce. Stir to combine.
• Add water or broth to cover the pork. Bring to a boil.
• Cover and simmer on low heat for 1 to 1.5 hours, stirring occasionally.
• Uncover and cook until sauce reduces to a glossy glaze.
• Serve with steamed rice, and garnish with scallions and sesame seeds.

Notes

Nutrition Facts (Per Serving)
Calories: 520
Carbohydrates: 11g (4% DV)
Protein: 19g (38% DV)
Fat: 45g (69% DV)
Saturated Fat: 16g (80% DV)
Cholesterol: 85mg (28% DV)
Sodium: 970mg (42% DV)
Sugar: 7g (14% DV)

*Note: Nutrition facts are estimated using online calculators. Actual values may vary based on ingredients used.*

Calories: 520kcal

Course: main dish

Cuisine: Chinese

Keyword: Asian pork belly recipe, caramelized pork belly, Chinese pork belly recipe, hong shao rou, red-braised pork belly, soy-braised pork

Recipe Tips

• Use pork belly with skin on for that authentic texture.
• Skim off excess oil after braising for a cleaner sauce.
• Can be made ahead and stored in the fridge for up to 3 days.
• Substitute rock sugar with brown sugar or palm sugar.
• For a spicy version, add more dried chili or a teaspoon of chili bean paste (doubanjiang).
• To make this gluten-free, use tamari or a certified gluten-free soy sauce.

Serving Ideas

Serve Red-Braised Pork Belly with:

• Steamed jasmine rice or sticky rice
• Chinese pickled mustard greens
• Stir-fried bok choy or Chinese broccoli
• Soft boiled eggs marinated in soy sauce
• Noodles or mantou (steamed buns)

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @wokwithsam on Instagram and hashtag it #wokwithsam.