Melt in your mouth Braised Pork Belly
Melt in your mouth Braised Pork Belly is a medium Chinese recipe that serves 4. 630 calories per serving. Recipe by Takes Two Eggs on YouTube.
Prep: 20 min | Cook: 1 hr 45 min | Total: 2 hrs 20 min
Cost: $10.95 total, $2.74 per serving
Ingredients
- 2 lb Pork Belly (skin on, cut into 1‑inch cubes)
- 2 tbsp Fresh Ginger (thinly sliced)
- 4 pcs Garlic Cloves (crushed)
- 30 g Rock Sugar (or substitute with granulated sugar)
- 2 tbsp Vegetable Oil (neutral oil for caramelizing)
- 2 pcs Star Anise (whole)
- 2 pcs Bay Leaves
- 60 ml Shaoxing Wine (Chinese cooking wine)
- 3 tbsp Light Soy Sauce
- 2 tbsp Dark Soy Sauce (adds color and depth)
- 480 ml Water (enough to just cover the pork)
- 2 pcs Green Onions (optional, sliced for garnish)
Instructions
Prepare aromatics
Slice the ginger thinly and crush the garlic cloves with the flat side of the knife.
Time: PT5M
Cube the pork belly
Trim any excess skin if desired, then cut the pork belly into 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 2–3 minutes. Drain, rinse under cold water, and set aside.
Time: PT5M
Temperature: Boiling
Caramelize rock sugar
In the medium pot, add the oil and rock sugar over low heat. Stir gently until the sugar melts and turns amber brown.
Time: PT5M
Temperature: Low
Brown the pork
Increase the heat to medium‑high, add the blanched pork cubes, garlic, and ginger. Toss until the pork is evenly coated with the caramel and lightly browned, about 3–4 minutes.
Time: PT5M
Temperature: Medium‑high
Add aromatics and deglaze
Add the star anise and bay leaves, then pour in the Shaoxing wine to deglaze the pan, scraping up any browned bits.
Time: PT2M
Temperature: High
Add sauces and water
Stir in the light soy sauce, dark soy sauce, and enough water to just cover the pork pieces.
Time: PT2M
Simmer
Bring the mixture to a gentle boil, then reduce to low, cover with a lid, and simmer for 1 hour 30 minutes until the pork is tender.
Time: PT1H30M
Temperature: Low simmer
Reduce sauce
Remove the lid, increase heat to medium‑high, and cook uncovered, stirring occasionally, until the sauce thickens and coats the pork, about 10–15 minutes.
Time: PT15M
Temperature: Medium‑high
Finish and serve
Transfer the braised pork to a serving dish, garnish with sliced green onions if desired, and serve hot with steamed rice or buns.
Time: PT2M
Nutrition Facts
- Calories
- 630
- Protein
- 20 g
- Carbohydrates
- 15 g
- Fat
- 45 g
- Fiber
- 0 g
Dietary info: High‑Protein, High‑Fat, Low‑Carb, Not Gluten‑Free (due to soy sauce)
Allergens: Soy, Wheat (in soy sauce), Alcohol
Ingredient Substitutions
- Instead of Pork Belly: Pork shoulder, Pork butt
- Instead of Fresh Ginger: Ground ginger (use less)
- Instead of Garlic Cloves: Garlic paste (1 tsp)
- Instead of Rock Sugar: Granulated sugar
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Star Anise: Five‑spice powder (½ tsp)
- Instead of Bay Leaves: Thyme
- Instead of Shaoxing Wine: Dry sherry, Mirin (less sweet)
- Instead of Light Soy Sauce: Tamari (gluten‑free)
- Instead of Dark Soy Sauce: Regular soy sauce with a splash of molasses
- Instead of Green Onions: Chives
Equipment Needed
- Cutting Board
- Chef's Knife
- Medium Pot
- Slotted Spoon
- Measuring Spoons
- Rinsing Bowl
- Ladle (optional)
Critical Steps — Do Not Skip
- Caramelizing the rock sugar without burning
- Blanching the pork to remove impurities
- Simmering the pork low and slow for at least 1.5 hours
- Reducing the sauce to the proper glaze consistency
Chef Tips from the Video
- Use a heavy‑bottomed pot to prevent hot spots while caramelizing sugar.
- For a deeper flavor, add a small piece of cinnamon stick with the star anise.
- Skim any excess fat from the surface before the final reduction if you prefer a leaner sauce.
Troubleshooting
Sauce is too thin after reduction.
Continue simmering uncovered, stirring frequently, until it reaches a glossy, glaze‑like consistency.
Pork is still tough after 1.5 h.
Extend simmering time in 15‑minute increments; ensure the heat stays low and the pot remains covered.
Sugar burnt and tastes bitter.
Remove pot from heat immediately, discard burnt bits, and start over with fresh sugar and oil.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in a freezer‑safe bag or container 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 dish tastes even better the next day as flavors meld; reheat gently over low heat.
- If sauce becomes too thick after cooling, add a splash of water when reheating.
Frequently Asked Questions
What is the cultural significance and history of Braised Pork Belly (Hong Shao Rou) in Chinese cuisine?
Hong Shao Rou is a classic dish from the Jiangsu and Shanghai regions, traditionally served during festivals and family gatherings. Its hallmark is the glossy, sweet‑savory glaze that showcases the Chinese technique of caramelizing sugar before braising.
What are the traditional regional variations of Hong Shao Rou in Chinese cuisine?
In Shanghai the sauce is sweeter and uses dark soy for a deep color, while in Sichuan versions the dish may include chili oil for heat. Some northern styles add rice wine and a touch of vinegar for balance.
How is Braised Pork Belly (Hong Shao Rou) traditionally served in Chinese culture?
It is typically sliced and served hot over steamed white rice or alongside steamed buns. The dish is often presented on a large platter for sharing, emphasizing communal dining.
What occasions or celebrations is Braised Pork Belly (Hong Shao Rou) traditionally associated with in Chinese culture?
The rich, indulgent nature of the dish makes it popular for Lunar New Year, wedding banquets, and other festive occasions where a luxurious meat dish is desired.
What authentic traditional ingredients are essential for Braised Pork Belly (Hong Shao Rou) versus acceptable substitutes?
Traditional ingredients include pork belly, rock sugar, Shaoxing wine, star anise, light and dark soy sauce, and ginger. Acceptable substitutes are granulated sugar for rock sugar, dry sherry for Shaoxing wine, and tamari for soy sauce if gluten is a concern.
What are the most common mistakes to avoid when making Braised Pork Belly (Hong Shao Rou) at home?
Common errors include burning the caramelized sugar, simmering too quickly which can toughen the pork, and reducing the sauce too early before the meat is tender. Follow the low‑heat simmer for the full 1½ hours and watch the sugar closely.
Why does this Braised Pork Belly (Hong Shao Rou) recipe use rock sugar instead of regular granulated sugar?
Rock sugar melts more slowly and gives a cleaner, milder caramel flavor without the harsh bitterness that can develop from regular sugar when over‑cooked. It also contributes to the glossy finish of the sauce.
Can I make Braised Pork Belly (Hong Shao Rou) ahead of time and how should I store it?
Yes, the dish improves after a night in the refrigerator. Cool it quickly, store in an airtight container, and reheat gently over low heat, adding a splash of water if the sauce has thickened too much.
What texture and appearance should I look for when Braised Pork Belly (Hong Shao Rou) is done cooking?
The pork should be fork‑tender yet hold its shape, and the sauce should be thick, glossy, and coat each cube like a lacquer. The meat will have a deep mahogany color from the dark soy and caramel.
What does the YouTube channel Takes Two Eggs specialize in?
The YouTube channel Takes Two Eggs focuses on approachable home‑cooking tutorials, often highlighting classic comfort dishes from various cuisines with clear step‑by‑step instructions.
How does the YouTube channel Takes Two Eggs' approach to Chinese cooking differ from other Chinese cooking channels?
Takes Two Eggs emphasizes simplicity and ingredient accessibility, using common pantry items and minimal specialized equipment while still preserving authentic flavors, unlike some channels that rely on hard‑to‑find specialty ingredients.
Last updated: September 1, 2026
