The Easiest Red Braised Pork Belly at Home (Hong Shao Rou)

Ingredients

• 4 pounds Pork Belly (skin on, cut into 2‑inch chunks)
• 3 cloves Garlic (crushed)
• 35 grams Fresh Ginger (thinly sliced)
• 3 stalks Green Onions (roughly chopped for cooking, thinly sliced for garnish)
• 2 pieces Star Anise (whole)
• 2 pieces Bay Leaf (whole)
• 1 piece Cinnamon Stick (small, whole)
• 1 teaspoon Sichuan Peppercorns (whole)
• 3 tablespoons White Sugar (for quick caramelization)
• 2 tablespoons Neutral Oil (grape seed or vegetable oil)
• 6 tablespoons Shaoxing Wine (Chinese cooking wine)
• 3 tablespoons Light Soy Sauce (regular soy sauce)
• 1 tablespoon Oyster Sauce (adds umami depth)
• 1 tablespoon Dark Soy Sauce (for color and richness)
• 1 tablespoon Chicken Bouillon Powder (or substitute with chicken stock)
• 5 cups Water (hot water)
• 0.5 cucumber Cucumber (sliced for garnish)
• 1 head Bok Choy (blanched, optional side)

Instructions

1. Prepare Pork and Aromatics

   Trim any excess skin if needed, then cut the pork belly into 2‑inch chunks. Crush the garlic cloves, thinly slice the ginger (about 5 slices), and roughly chop the green onions; set aside some thin slices for garnish.

   Time: PT10M

2. Blanch Pork Belly

   Bring a pot of water to a rolling boil. Add the pork chunks and blanch for 4–5 minutes to remove impurities. Drain and rinse the pork under cold water.

   Time: PT5M

   Temperature: Boiling

3. Sear the Pork

   Heat 2 Tbsp neutral oil in a large wok over medium‑high heat. Add the drained pork and sear until lightly golden on all sides, about 10 minutes, allowing the fat to render.

   Time: PT10M

   Temperature: Medium-high

4. Caramelize Sugar

   Sprinkle 3 Tbsp white sugar over the seared pork and stir continuously for 2 minutes until the sugar melts and coats the meat.

   Time: PT2M

   Temperature: Medium

5. Add Aromatics

   Stir in the crushed garlic, sliced ginger, the chopped green onions, 2 star anise, 2 bay leaves, and 1 tsp Sichuan peppercorns. Cook for about 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

6. Incorporate Sauces and Bouillon

   Add 6 Tbsp Shaoxing wine, 3 Tbsp light soy sauce, 1 Tbsp oyster sauce, 1 Tbsp dark soy sauce, and 1 Tbsp chicken bouillon powder. Stir well for 3 minutes to combine.

   Time: PT3M

   Temperature: Medium

7. Transfer to Simmering Pot

   Move the pork and sauce into a medium‑sized pot. Add 5 cups hot water and the small cinnamon stick. Give everything a quick stir.

   Time: PT5M

   Temperature: Hot

8. Slow Braise

   Cover the pot with a lid and simmer over medium‑low heat for 80 minutes, checking occasionally that the liquid is gently bubbling.

   Time: PT1H20M

   Temperature: Medium-low

9. Reduce Sauce to Glossy Finish

   After the pork is fork‑tender, uncover the pot and continue cooking, stirring occasionally, until the sauce thickens and becomes glossy, about 10 minutes.

   Time: PT10M

   Temperature: Medium

10. Plate and Garnish

    Transfer the pork to a serving plate. Garnish with sliced cucumber, blanched bok choy, and the reserved thin green‑onion slices. Serve hot over steamed rice.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

10 g

Fat

35 g

Fiber

0 g

Ingredient Substitutions

• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Fresh Ginger: Ground ginger (1/4 tsp)
• Instead of Green Onions: Chives
• Instead of Star Anise: Chinese five‑spice powder (½ tsp)
• Instead of Bay Leaf: Thyme (1 tsp)
• Instead of Cinnamon Stick: Ground cinnamon (¼ tsp)
• Instead of Sichuan Peppercorns: Black pepper (½ tsp)
• Instead of White Sugar: Brown sugar (3 tbsp)
• Instead of Neutral Oil: Canola oil
• Instead of Shaoxing Wine: Dry sherry (6 tbsp)
• Instead of Light Soy Sauce: Tamari (same amount)
• Instead of Oyster Sauce: Hoisin sauce (1 tbsp)
• Instead of Dark Soy Sauce: Regular soy sauce (1.5 tbsp)
• Instead of Chicken Bouillon Powder: Chicken stock (½ cup)
• Instead of Cucumber: Pickled radish
• Instead of Bok Choy: Napa cabbage

Equipment Needed

• Cutting Board
• Sharp Knife
• Large Wok or Skillet
• Medium‑sized Pot with Lid
• Measuring Spoons
• Wooden Spoon or Ladle
• Colander or Sieve
• Serving Plate
• Small Bowl for Garnish (optional)

Critical Steps — Do Not Skip

• Blanching the pork removes impurities and prevents off‑flavors.
• Proper searing renders fat and creates a flavorful brown crust.
• Quick caramelization of sugar adds depth without the danger of rock‑sugar.
• Slow braising for 80 minutes ensures the pork becomes melt‑in‑your‑mouth tender.
• Reducing the sauce to a glossy finish prevents a watery final dish.

Chef Tips from the Video

• Use pork belly with the skin on for the best texture and flavor.
• Render the fat early; you can discard excess oil before adding the liquid.
• Hot water prevents the pork from shocking and becoming tough.
• A pinch of sugar balances the saltiness of the soy sauces.

Troubleshooting

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 can be made a day ahead; refrigerate and gently reheat in the sauce.
• Sauce thickens further when cooled; add a splash of hot water when reheating to loosen.

Frequently Asked Questions