Braised Pork Belly
Braised Pork Belly is a medium Chinese recipe that serves 4. 550 calories per serving. Recipe by Kwokspots on YouTube.
Prep: 10 min | Cook: 1 hr 57 min | Total: 2 hrs 22 min
Cost: $7.00 total, $1.75 per serving
Ingredients
- 1.5 lb Pork Belly (cut into 1‑inch cubes)
- 2 Tbsp Rock Sugar (or light brown sugar)
- 1 Tbsp Fresh Ginger (minced)
- 3 cloves Garlic (minced)
- 2 Tbsp Shaoxing Rice Wine (Chinese cooking wine)
- 3 Tbsp Light Soy Sauce (regular soy sauce)
- 1 Tbsp Dark Soy Sauce (adds color and depth)
- 2 pieces Star Anise (aromatic spice)
- 1 piece Cinnamon Stick (optional aromatic)
- 2 cup Water (enough to just cover the pork)
- 2 stalks Green Onion (sliced for garnish)
Instructions
Cube the Pork Belly
Place the pork belly on a cutting board and cut it into roughly 1‑inch (2.5 cm) cubes.
Time: PT5M
Blanch the Pork
Bring a pot of water to a rolling boil, add the pork cubes, and blanch for 10 minutes to remove impurities.
Time: PT10M
Temperature: Boiling
Rinse and Drain
Pour the pork through a fine mesh strainer, rinse under hot running water to wash away scum, then set aside.
Time: PT2M
Caramelize the Sugar
Return the clean pot to the stove, add the rock (or brown) sugar and melt over medium heat until it turns a deep amber caramel.
Time: PT5M
Temperature: Medium
Sear the Pork with Aromatics
Add the blanched pork cubes, minced ginger, and minced garlic to the caramel. Stir quickly to coat the meat.
Time: PT2M
Temperature: Medium
Add Seasonings and Liquids
Pour in the Shaoxing rice wine, light soy sauce, dark soy sauce, star anise, cinnamon stick, and enough water to just cover the pork.
Time: PT3M
Simmer
Bring the mixture to a boil, then lower to a gentle simmer, cover, and cook for 1 hour and 30 minutes until the pork is tender.
Time: PT1H30M
Temperature: Low simmer
Reduce the Sauce
Uncover the pot, turn the heat up to medium‑high, and let the sauce reduce for about 10 minutes until it thickens and coats the pork.
Time: PT10M
Temperature: Medium‑high
Finish and Serve
Remove the aromatics, garnish with sliced green onion, and serve hot over steamed rice.
Time: PT2M
Nutrition Facts
- Calories
- 550
- Protein
- 20 g
- Carbohydrates
- 30 g
- Fat
- 35 g
- Fiber
- 1 g
Dietary info: Dairy‑free, Nut‑free, Contains pork
Allergens: Soy, Gluten
Ingredient Substitutions
- Instead of Pork Belly: Pork shoulder, Pork butt
- Instead of Rock Sugar: Light brown sugar, Granulated sugar
- Instead of Fresh Ginger: Ground ginger
- Instead of Garlic: Garlic paste
- Instead of Shaoxing Rice Wine: Dry sherry, Mirin
- Instead of Light Soy Sauce: Tamari
- Instead of Dark Soy Sauce: Molasses mixed with light soy
- Instead of Star Anise: Chinese five‑spice powder (½ tsp)
- Instead of Cinnamon Stick: Ground cinnamon (¼ tsp)
- Instead of Green Onion: Cilantro
Equipment Needed
- Cutting Board
- Chef's Knife
- Large Pot or Dutch Oven
- Fine Mesh Strainer
- Wooden Spoon
- Measuring Spoons
- Ladle (optional)
Critical Steps — Do Not Skip
- Blanching the pork to remove scum and excess fat.
- Caramelizing the sugar without burning it.
- Long, gentle simmer to achieve melt‑in‑your‑mouth tenderness.
- Reducing the sauce to the proper glossy thickness.
Chef Tips from the Video
- Use rock sugar for the authentic subtle sweetness and glossy finish.
- Add a small piece of dried orange peel for extra fragrance if desired.
- Skim any foam that rises during the first 20 minutes of simmering for a clearer sauce.
Troubleshooting
The sauce is too thin after simmering.
Increase the heat and reduce uncovered for an additional 5‑10 minutes, stirring frequently.
Pork is still tough after the simmer.
Continue to simmer, checking every 15 minutes; the meat will become tender with additional cooking.
Sugar burned and tastes bitter.
Start over with fresh sugar, using a lower heat and constant stirring; add a splash of water to deglaze if needed.
Storage
Refrigerator: Store in an airtight container for 3–4 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The braised pork keeps well in the fridge; reheat gently on low heat to avoid drying out.
- For make‑ahead, cool the pork completely before storing.
Frequently Asked Questions
What is the cultural significance and history of Braised Pork Belly in Chinese cuisine?
Braised pork belly, known as "hong shao rou" in many Chinese regions, is a classic comfort dish that dates back to the Qing dynasty. It showcases the Chinese love of balancing sweet, salty, and umami flavors while using slow cooking to render the pork tender and flavorful.
What are the traditional regional variations of Braised Pork Belly in Chinese cuisine?
In Shanghai the dish is sweeter with more sugar, while in Sichuan it may include spicy bean paste and chili oil. Cantonese versions often add star anise and cinnamon for a fragrant broth, similar to the recipe from YouTube channel Kwokspots.
How is Braised Pork Belly traditionally served in China?
It is typically served hot, sliced, and spooned over steamed white rice or alongside mantou (steamed buns). Garnishes such as sliced green onions or fresh cilantro add a bright contrast.
During which celebrations or occasions is Braised Pork Belly commonly prepared in Chinese culture?
Braised pork belly is popular during Lunar New Year, family reunions, and festive banquets because its rich flavor symbolizes prosperity and abundance.
What other Chinese dishes pair well with Braised Pork Belly from the Kwokspots recipe?
Lightly stir‑fried bok choy, pickled vegetables, and a simple egg drop soup balance the richness of the pork. A bowl of jasmine rice or plain congee also makes an excellent accompaniment.
What are the most common mistakes to avoid when making Braised Pork Belly from Kwokspots?
Common errors include skipping the blanching step (leaving scum in the sauce), burning the caramelized sugar, and simmering at too high a heat which can make the meat tough. Follow the critical steps for best results.
Why does this Braised Pork Belly recipe use both light soy sauce and dark soy sauce instead of just one soy sauce?
Light soy sauce provides salty seasoning while dark soy sauce adds deep color and a subtle sweetness, creating a balanced flavor and the characteristic glossy, dark glaze.
Can I make Braised Pork Belly ahead of time and how should I store it?
Yes, the dish improves after a few hours as the flavors meld. Cool it quickly, store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently on low heat.
What texture and appearance should I look for when the Braised Pork Belly is done?
The pork should be fork‑tender, almost falling apart, and the sauce should be thick, glossy, and coat each cube. The meat will have a deep mahogany color from the dark soy and caramel.
What does the YouTube channel Kwokspots specialize in?
Kwokspots focuses on authentic Asian home‑cooking tutorials, especially Chinese comfort foods, with clear step‑by‑step visuals and practical tips for everyday cooks.
How does the YouTube channel Kwokspots' approach to Chinese cooking differ from other Chinese cooking channels?
Kwokspots emphasizes minimal equipment, budget‑friendly ingredients, and real‑world kitchen hacks, presenting traditional recipes in a straightforward, no‑fluff style that appeals to busy home cooks.
Last updated: September 1, 2026
