Authentic Chinese Red Braised Pork Belly (Hong Shao Rou)

This Red Braised Pork Belly , hong shao rou, is a Chinese classic comfort food. The pork is slowly braised with soy sauce and aromatics and the end result is a savory, and slightly sweet, rich and tender sticky pork belly.

Hong Shao Rou Red Braised Pork — Red Braised Pork Belly

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My mother did not cook much when I was growing up, but this red braised pork was one of the dishes that she did make. Anytime I smell a combination of these aromatics and soy sauce, I am immediately flashed back to my childhood. Something about this dish just makes me feel warm and at home. What is most unique about this dish is the RICH RED COLOR. There actually is no food coloring used at all in this recipe!

If you LOVE this Red Braised Pork, here are some other Chinese Recipes you might like. Some of my other favorites are Cha Siu Pork and my Asian Chicken.

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🥘 Ingredients
🔪 Instructions
🍗 Substitutions
🌶️ Variations
🫙 Storage
💡 Top tips
💭 FAQ
🥗 Best Served with
🍗 More Chinese Recipes
📖 Recipe Card
💬 Comments

Hong Shao Rou, also known as Red Braised Pork Belly, is a classic dish in Chinese cuisine beloved for its rich flavor and melt-in-your-mouth texture. Originating from the Jiangsu and Zhejiang provinces of China, this dish features succulent pork belly braised in a savory-sweet sauce infused with aromatic spices. Follow along with this recipe to recreate the authentic flavors of Hong Shao Rou in your own kitchen.

Sticky Red Braised Pork hong shao rou — Sticky Red Braised Pork

🥘 Ingredients

2-2.5 lbs Pork Belly
2 tbsp Oil
¼ cup Cooking Wine
¼ cup Soy Sauce - Low Sodium
¼ cup Dark Soy Sauce
¼ cup Rock Sugar - Yellow
1.5 cups Parboil Liquids (Strained)
2 slices Ginger
4-5 pieces Garlic
2 pieces Bay Leaves
2 pieces Star Anise
1 stick Cinnamon
2 stalks Green onions

🔪 Instructions

1. Cut your pork belly Into 1" wide pieces.
2. Next we want to Parboil the meat to remove any impurities and funky smells. Add the pork belly into a pot and cover with water. Cook on high heat for 10 minutes. You will start to see the impurities from the blood start to come out and foam collecting at the top of the water.
3. We want to reserve some of this parboil liquid for our braise. Carefully pour about 1.5-2 cups of the parboil water through a strainer and set aside.
4. Drain the rest of the pork belly through a colander and wash off all the impurities.

Parboiled Pork Belly hong shao rou — Parboiled Pork Belly

Red Braised Pork Rinse — Parboiled Pork Belly

5. Heat a pot to medium and 2 tablespoon of oil, then add in ¼ cup Rock Sugar - Yellow
6. Use a non stick spatula to stir the sugar until it melts. The sugar will turn a rich brownish red color. This will take a few minutes to melt, Watch for burning.
7. Once the sugar is all melted, add in the parboiled pork belly and mix until all the sides of the meat are evenly coated and caramelized.
8. Add the rest of the ingredients : ¼ cup Cooking Wine, ¼ cup Soy Sauce - Low Sodium, , ¼ cup Dark Soy Sauce, 1.5 - 2 cups of Strained Parboil Liquids to cover the meat, 2 slices of Ginger, 4-5 pieces Garlic, 2 pieces Bay Leaves, 2 pieces Star Anise, 1 stick Cinnamon, and 2 stalks Green onions cut into 2 inch segments.

Make sure all sides are caramelized — Melting the Rock Sugar

9. Simmer on Medium/Medium Low heat for around 1 hour and 15 minutes or until the meat is tender.
10. Garnish with green onions or chili oil.
11. Enjoy!

Red Braised Pork Close up — Red Braised Pork in pot

🍗 Substitutions

Rock Sugar: If rock sugar is not available in your area, no worries, white sugar can also be substituted. Rock sugar is less sweet than white granulated sugar so use less granulated sugar than what is called for in the recipe. Rock sugar is what gives this red braised pork it's nice beautiful red coloring and shiny glazed look.
Pork Substitute: If you're looking for a non-pork alternative, you could use beef, chicken, or tofu as a substitute. Beef chuck or chicken thighs can work well for a similar texture and flavor profile.
Vegetarian/Vegan Option: For a vegetarian or vegan alternative, you can use mushrooms (such as shiitake or king oyster mushrooms) or seitan as the main ingredient. These can absorb the flavors of the sauce and provide a satisfying texture.

Hint: Before cooking, blanch the pork belly in boiling water for a few minutes. This helps remove impurities and excess fat, resulting in a cleaner taste.

🌶️ Variations

Spicy Hong Shao Rou: Add some heat to the dish by incorporating spicy elements like dried chili peppers, Sichuan peppercorns, or chili bean paste (doubanjiang). This variation adds a fiery kick while still maintaining the rich, savory flavors of the original dish.
Healthy Hong Shao Rou: For a lighter take on the dish, consider using leaner cuts of meat such as pork loin or chicken breast. You can also reduce the amount of sugar and oil in the sauce or use low-sodium soy sauce for a healthier option without sacrificing flavor.

🫙 Storage

To store Hong Shao Rou properly, follow these guidelines:

Refrigeration: Allow the dish to cool to room temperature before transferring it to an airtight container. Refrigerate promptly, within 2 hours of cooking, to prevent bacterial growth.
Use Within a Few Days: Hong Shao Rou can typically be stored in the refrigerator for up to 3 to 4 days. Make sure to consume it within this timeframe to ensure freshness and safety.
Reheating: When reheating Hong Shao Rou, you can gently warm it on the stovetop over low heat or in the microwave until heated through. Add a splash of water or broth if the sauce has thickened during storage.
Freezing: While Hong Shao Rou can be frozen, the texture of the pork may change slightly upon thawing. To freeze, transfer the cooled dish to a freezer-safe container, leaving some space for expansion. Label the container with the date and store it in the freezer for up to 2 to 3 months.
Thawing: Thaw frozen Hong Shao Rou in the refrigerator overnight or use the defrost setting on the microwave. Once thawed, reheat as you would with refrigerated leftovers.
Quality Check: Before consuming leftovers, always perform a visual and smell check. Discard any leftovers that show signs of spoilage, such as mold growth, off odors, or unusual texture.

💡 Top tips

Sear the Pork Belly: After blanching, sear the pork belly in the pan before braising. This step helps develop a rich caramelized exterior, adding depth of flavor to the dish.

Control the Heat: Maintain a low and steady simmer once the pork belly is added to the braising liquid. Avoid boiling vigorously, as this can toughen the meat. Slow cooking allows the flavors to meld and the pork to become tender while preserving its succulence.

Patience is Key: Allow the dish to simmer for an extended period, typically 1.5 to 2 hours or until the pork is fork-tender. This slow cooking process ensures that the meat absorbs the flavors of the sauce and becomes melt-in-your-mouth tender.

💭 FAQ

Can I use a different cut of pork for Hong Shao Rou?

While pork belly is traditional for Hong Shao Rou, you can use other cuts like pork shoulder or pork butt. However, keep in mind that the texture and flavor may vary slightly.

Is it necessary to blanch the pork belly before cooking?

Blanching the pork belly helps remove impurities and excess fat, resulting in a cleaner taste and clearer sauce. While it's not absolutely necessary, it's a recommended step for the best results.

This traditional Hong Shao Rou recipe is sure to delight your taste buds with its savory-sweet flavors and irresistible texture. Enjoy this classic Chinese dish with family and friends for a memorable dining experience!