Chinese Red-braised Pork Belly
Quick answer
Hongshao rou is a traditional Chinese red-braised pork belly dish where thick-cut pork is slowly simmered in soy sauce, sugar, cooking wine, ginger, and scallion.
What makes this special
- Slowly simmered pork belly develops a deep red gloss and tender texture through sugar caramelization.
- Caramelized sugar coats the meat first to build the signature red gloss
- 45-minute gentle braise softens the pork belly until it pulls apart with chopsticks
Key ingredients
Core cooking flow
- 1 Cut 800 g pork belly into large chunks and blanch it in boiling water for 3 minutes.
- 2 Put 2 tablespoons sugar in the pot and melt it slowly over low heat.
- 3 Add the blanched pork and coat it evenly with the caramel.
Hongshao rou is a traditional Chinese red-braised pork belly dish where thick-cut pork is slowly simmered in soy sauce, sugar, cooking wine, ginger, and scallion. The meat is first seared to render excess fat, then braised on low heat until the seasoning penetrates deeply. As it cooks, the pork becomes fork-tender and the sauce reduces into a thick, glossy glaze with a deep reddish hue. It is one of the most beloved home-cooked dishes across China, served simply over steamed rice. The benchmark for a well-made version is pork that yields at the slightest pressure from chopsticks.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Cut 800 g pork belly into large chunks and blanch it in boiling water for 3 minutes.
Drain it well so excess fat and heavy aroma are reduced before braising.
- 2Control
Put 2 tablespoons sugar in the pot and melt it slowly over low heat.
When it turns a deep caramel color, move to the next step immediately before it burns and turns bitter.
- 3Heat
Add the blanched pork and coat it evenly with the caramel.
When the surface looks glossy and a little fat renders out, add 20 g ginger and 60 g green onion and stir-fry briefly.
- 4Season
Pour in 4 tablespoons soy sauce, 1 tablespoon dark soy sauce, 3 tablespoons Shaoxing wine, and 700 ml water.
Raise the heat and bring it to a full boil so the seasoning disperses evenly.
- 5Control
Once it boils, reduce to low heat and simmer for 45 minutes.
Keep the liquid gently moving, and turn the pork only occasionally so the pieces absorb seasoning without breaking apart.
- 6Control
When the pork yields gently to chopsticks, raise the heat slightly and reduce the liquid.
Stop when the sauce is thick and reddish glossy, then check the final seasoning for serving with rice.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
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