Classic Red-Braised Pork Belly (Hongshao Rou)
Glossy, ruby-red, and melt-in-your-mouth tender, this red-braised pork belly is the soul of Chinese home cooking. Slowly simmered until the sauce clings to every piece, it delivers a rich, savory-sweet depth that pairs perfectly with steamed rice.
Ingredients
12 items- Pork belly 500 g
- Rock sugar 30 g
- Ginger 20 g
- Spring onion 1 stalk
- Star anise 2 whole
- Cinnamon stick 1 small piece
- Bay leaves 2 leaves
- Light soy sauce 30 ml
- Dark soy sauce 10 ml
- Cooking wine 30 ml
- Boiling water 600 ml
- Cooking oil 15 ml
Nutrition
Steps （8 steps）
Cut the skin-on pork belly into uniform 3 cm cubes. Place in a pot with cold water, add 2 slices of ginger and 1 tbsp cooking wine, and bring to a boil over high heat. Skim off the foam, boil for 3 minutes, then remove and rinse with warm water. Drain well. This step removes odor and sets the shape – the surface should tighten slightly.
Heat a wok over medium heat, add 1 tbsp oil and swirl to coat. Reduce to low heat, add rock sugar, and stir gently with a spatula. Cook slowly for 2-3 minutes until the sugar melts and turns a deep amber (reddish-brown) with tiny bubbles – immediately add the pork. Do not burn the caramel or it will turn bitter.
Increase to medium heat and stir-fry the pork vigorously for 1 minute to coat every piece evenly with the caramel. Cook until the pork surface releases a little oil and edges turn golden. Then add ginger, spring onion, star anise, cinnamon, and bay leaves; stir-fry over medium heat for 1 minute until fragrant.
Pour 2 tbsp cooking wine along the edge of the wok, stir-fry over high heat for 30 seconds to allow the alcohol to evaporate and remove any gamey smell. Then add 2 tbsp light soy sauce and 2 tsp dark soy sauce, stir-fry for 30 seconds until the color fully coats the meat, giving it a glossy red hue.
Pour in 600 ml of pre-boiled water – it should cover the meat by about 2 cm. Turn the heat to high and bring to a boil, skim off any remaining foam and excess oil. Then cover with a lid, reduce to low heat (simmering), and cook for 50 minutes with the lid on. Avoid opening the lid to keep the steam circulating, which ensures tender meat.
After 50 minutes, remove the lid and poke the thickest part of a meat cube with chopsticks – if it goes in easily with no resistance, the meat is tender. Turn to medium-high heat to reduce the sauce, stirring frequently to prevent sticking. Baste the meat with the sauce for 5-8 minutes until the sauce thickens enough to coat the back of a spoon and the meat glistens.
Turn off the heat. Arrange the pork neatly on a plate and pour the remaining thick sauce over it. Garnish with chopped spring onion or white sesame seeds. Let rest for 2 minutes to allow the meat to absorb the sauce for better flavor.
For extra sheen, drizzle a teaspoon of the oil from the pan around the edges before serving. Serve hot with steamed rice or mantou (steamed buns) – the texture is luscious, fatty, and rich with a sweet-savory finish.
Tips
1. When caramelizing sugar, always use low heat – add the pork as soon as it turns amber and bubbles appear, or it will become bitter. 2. Always use boiling water for braising; cold water will toughen the meat. 3. Stir constantly during the final reduction to avoid burning; the sauce should coat the meat. 4. For extra tenderness, braise for 1.5 hours.
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