红烧肉 (Hóng Shāo Ròu)
Red-Braised Pork Belly (Hong Shao Rou) – The Ultimate Chinese Comfort Food
Why This Recipe Works
- Low and slow: 90 minutes of gentle braising transforms tough pork belly into butter-soft perfection.
- Caramelizing the sugar first (炒糖色) gives the pork a glossy mahogany color — no food coloring needed.
- Every Chinese family has their own version. This is the Shanghai style — sweet, savory, and deeply aromatic.
Ingredients
| Amount | Ingredient | Notes | Substitute |
|---|---|---|---|
| 680 g (1.5 lb) | pork belly五花肉 | cut into 1.5-inch cubes | pork shoulder (leaner, less tender) |
| 30 g (2 tbsp) | rock sugar or white sugar冰糖 | — | — |
| 30 ml (2 tbsp) | soy sauce (light)生抽 | — | — |
| 15 ml (1 tbsp) | dark soy sauce老抽 | for color | regular soy + 1 tsp molasses |
| 30 ml (2 tbsp) | Shaoxing wine绍兴料酒 | — | dry sherry |
| 14 g (1-inch) | fresh ginger生姜 | sliced | — |
| 2.0 whole | star anise八角 | — | — |
Instructions
Blanch the pork(8 min)
Place pork belly in a pot of cold water. Bring to a boil, cook 3 minutes. Drain and rinse. This removes impurities and ensures a clean-tasting final dish.
Caramelize the sugar(7 min)
In a dry Dutch oven over low heat, melt sugar with 1 tbsp water. Swirl the pot — don't stir. Cook until the sugar turns deep amber (like maple syrup). This takes 5-7 minutes. WATCH it — sugar burns fast.
Pro Tip
If the sugar crystallizes, add 1 tbsp hot water and keep swirling. Don't panic — it'll dissolve.
Sear and braise(1h 5m)
Add pork to the caramel. Stir to coat every piece. Add soy sauces, wine, ginger, star anise, and enough hot water to just cover the pork. Bring to a boil, then reduce to the lowest simmer. Cover and cook 60-80 minutes.
Reduce and serve(10 min)
Uncover, increase heat to medium. Reduce the liquid until it thickens into a glossy sauce that coats the pork — about 10 minutes. The pork should be so tender it quivers when you poke it. Serve over rice.
Pro Tips for Western Kitchens
No Dutch oven? A heavy-bottomed pot works — just make sure the lid fits tightly. A slow cooker on LOW for 6 hours also works.
Make this a day ahead. Like all braises, it tastes even better the next day after the flavors meld overnight.
Equipment Questions
Can I use a slow cooker?
Yes! After searing the pork, transfer everything to a slow cooker on LOW for 6 hours or HIGH for 3 hours.
Frequently Asked Questions
Can I use a leaner cut of pork?
Pork shoulder works. The dish won't be as meltingly tender, but it'll still be delicious. Cook 90 minutes instead of 60.
Nutrition
Per serving (approximate values)