Chinese Pork Belly 红烧肉
Chinese Pork Belly 红烧肉 is a medium Chinese recipe that serves 4. 450 calories per serving. Recipe by TriggTube on YouTube.
Prep: 20 min | Cook: 2 hrs 15 min | Total: 2 hrs 50 min
Cost: $7.60 total, $1.90 per serving
Ingredients
- 1.5 lb Pork Belly (skin on, cut into 2‑inch cubes)
- 2 Tbsp Shaoxing Wine (Chinese cooking wine; can substitute dry sherry)
- 3 Tbsp Light Soy Sauce (for saltiness)
- 2 Tbsp Dark Soy Sauce (for color and depth)
- 2 Tbsp Granulated Sugar (adds sweetness; brown sugar works too)
- 2 cup Water (reserved pork water + filtered water)
- 1 inch Fresh Ginger (peeled and sliced)
- 1 small Cinnamon Stick (whole stick)
- 2 whole Star Anise (whole pods)
- 2 stalks Green Onions (sliced for garnish)
Instructions
Blanch Pork Belly
Place the pork belly cubes in a pot of cold water, bring to a rolling boil, and simmer for 2–3 minutes. Skim off any foam or impurities, then remove the pork and set aside. Reserve the broth (pork water) for later use.
Time: PT5M
Temperature: 212°F
Prepare Braising Sauce
In a bowl combine Shaoxing wine, light soy sauce, dark soy sauce, and sugar. Stir until the sugar dissolves. Add sliced ginger, the cinnamon stick, and star anise.
Time: PT5M
Combine Pork and Sauce
Return the blanched pork to the pot. Pour in the prepared sauce, then add enough reserved pork water (plus extra filtered water) to cover the meat about halfway. Bring the mixture to a gentle boil, then lower the heat to a low simmer.
Time: PT10M
Temperature: 200°F
Simmer Covered
Cover the pot with a lid and let the pork simmer gently for 1 hour, stirring occasionally to prevent sticking.
Time: PT1H
Temperature: 190°F
Uncover and Thicken Sauce
After the hour, remove the lid and continue to simmer uncovered for another hour. The sauce will reduce, become glossy, and cling to the pork. Stir every 10–15 minutes and adjust heat if the sauce threatens to scorch.
Time: PT1H
Temperature: 190°F
Plate and Garnish
Transfer the pork belly to a serving plate, spoon the remaining sauce over the top, and garnish with sliced green onions. Serve hot with steamed rice.
Time: PT5M
Nutrition Facts
- Calories
- 450
- Protein
- 15 g
- Carbohydrates
- 10 g
- Fat
- 35 g
- Fiber
- 0 g
Dietary info: Contains pork, Contains gluten (soy sauce), Not vegetarian, High fat
Allergens: Soy
Ingredient Substitutions
- Instead of Pork Belly: Pork Shoulder
- Instead of Shaoxing Wine: Dry Sherry, Mirin
- Instead of Light Soy Sauce: Low‑sodium soy sauce
- Instead of Dark Soy Sauce: Regular soy sauce + a dash of molasses
- Instead of Granulated Sugar: Brown Sugar, Honey, Maple Syrup
- Instead of Fresh Ginger: Ginger paste
- Instead of Cinnamon Stick: Ground cinnamon (¼ tsp)
- Instead of Star Anise: Chinese five‑spice powder (½ tsp)
Equipment Needed
- Large Pot or Dutch Oven
- Fine Mesh Sieve
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Ladle
- Stirring Spoon
- Serving Plate
Critical Steps — Do Not Skip
- Blanching the pork to remove impurities.
- Covering the pot for the first hour of simmering.
- Uncovering and reducing the sauce for the second hour.
Chef Tips from the Video
- Leave the skin on; it releases collagen that naturally thickens the sauce.
- For extra depth, add a small piece of dried orange peel with the spices.
- If you prefer a slightly sweeter profile, increase the sugar by 1‑2 tsp.
Troubleshooting
Sauce is too thin after the second hour.
Increase uncovered simmer time or raise heat slightly; stir frequently to encourage reduction.
Pork is tough rather than melt‑in‑your‑mouth.
Make sure the simmer is low and steady; if the heat is too high, the meat will toughen. Extend the covered simmer by 15‑20 minutes.
Too much foam during blanching.
Skim the foam continuously and discard; a fine mesh sieve helps remove it quickly.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw before reheating.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- The braised pork can be made a day ahead; refrigerate and gently reheat on low heat, adding a splash of water if needed.
- Sauce thickens further after cooling; whisk in a little warm water before serving if it becomes too thick.
Frequently Asked Questions
What is the cultural significance and history of Red Braised Pork Belly in Chinese cuisine?
Red Braised Pork Belly, or Hong Shao Rou, originates from Hunan province and is a staple for Lunar New Year celebrations. The dish symbolizes prosperity and abundance, and its rich, glossy sauce represents a wish for a “red” (auspicious) year.
What are the traditional regional variations of Hong Shao Rou in Chinese cuisine?
In Hunan the dish is spicier and often includes chili oil, while in Shanghai a sweeter, more caramelized version is common. Some Sichuan versions add Sichuan peppercorns for a numbing kick.
How is Red Braised Pork Belly traditionally served in Hunan during celebrations?
It is typically served hot, sliced into bite‑size pieces, and placed on a large platter alongside steamed rice and stir‑fried greens. The glossy sauce is meant to coat the rice, adding flavor to every bite.
What occasions or celebrations is Red Braised Pork Belly traditionally associated with in Chinese culture?
The dish is a centerpiece for Lunar New Year, wedding banquets, and other festive gatherings where a rich, indulgent meat dish is expected to convey wealth and good fortune.
What makes Red Braised Pork Belly special or unique in Chinese cuisine?
The combination of pork skin’s collagen, the dual soy sauces for salty‑sweet balance, and aromatic spices like star anise and cinnamon creates a deep, glossy sauce that clings to the meat, a hallmark of classic Chinese braising.
What are the most common mistakes to avoid when making Red Braised Pork Belly at home?
Common errors include over‑boiling the pork (which makes it tough), not skimming the blanch water (resulting in a cloudy sauce), and cooking the uncovered reduction at too high a heat, which can cause burning.
Why does this Red Braised Pork Belly recipe use a covered simmer for the first hour and then an uncovered simmer for the second hour?
Covering traps steam, gently cooking the pork and allowing flavors to infuse without losing liquid. Removing the lid later concentrates the sauce, giving it the signature glossy, clingy texture.
Can I make Red Braised Pork Belly ahead of time and how should I store it?
Yes, the dish improves after resting. 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, adding a splash of water if the sauce has thickened too much.
What texture and appearance should I look for when Red Braised Pork Belly is done cooking?
The pork should be fork‑tender, with the meat easily pulling apart, and the sauce should be thick, glossy, and clinging to each piece. The skin should be soft but still slightly chewy.
What does the YouTube channel TriggTube specialize in?
The YouTube channel TriggTube focuses on approachable Asian home‑cooking tutorials, sharing authentic techniques, cultural insights, and practical tips for dishes ranging from street food to traditional holiday fare.
How does the YouTube channel TriggTube's approach to Chinese cooking differ from other Chinese cooking channels?
TriggTube emphasizes hands‑on tricks learned directly from Chinese chefs, such as blanching pork for clarity and using skin for collagen, while also providing clear, step‑by‑step visuals that cater to home cooks with limited equipment.
Last updated: August 18, 2026
