Chinese · Free recipe
Red-Braised Pork Belly
Hong shao rou is meltingly tender cubes of pork belly glazed in a glossy caramel and soy braise until they wobble and shine. Rich, sweet, and savory, it is Chinese comfort food royalty.
Step 1
Blanch the pork: place the pork belly cubes in a pot, cover with cold water, and bring to a boil. Boil for 3 minutes to release scum, then drain and rinse the pieces under warm water. This step gives a cleaner-tasting braise.
Step 2
Pat the pork very dry with paper towels so it will brown instead of steam.
Step 3
Set a heavy pot or Dutch oven over medium heat with the 2 tablespoons oil. Add the pork cubes skin-side down and sear for 5 to 6 minutes, turning, until golden on all sides. Remove the pork to a plate.
Step 4
Pour off all but 1 tablespoon of fat. Lower the heat to medium-low and add the sugar. Stir constantly for 3 to 4 minutes until it melts and turns a deep amber caramel; watch closely because it burns fast and turns bitter.
Step 5
Immediately return the pork to the pot and toss quickly to coat each piece in the caramel; it may seize, which is fine.
Step 6
Add the ginger, scallions, garlic, star anise, cinnamon stick, and bay leaves. Stir for 1 minute until fragrant.
Step 7
Pour in the Shaoxing wine and let it bubble for 30 seconds, scraping the bottom of the pot to lift any stuck bits.
Step 8
Add the light soy sauce, dark soy sauce, and the 3 cups hot water. The liquid should nearly cover the pork.
Step 9
Bring to a boil, then reduce to the lowest simmer, cover with the lid slightly ajar, and cook for 60 minutes. Stir occasionally so nothing sticks.
Step 10
Remove the lid and simmer uncovered for 20 to 30 minutes, stirring more often as it reduces, until the liquid becomes a thick glossy syrup that coats the pork and the meat is fork-tender and jiggly.
Step 11
Fish out the star anise, cinnamon, bay leaves, and ginger. Serve the shiny pork over steamed rice with a spoonful of the sauce.
Tips from the test kitchen
- Making caramel is the trickiest part - keep the heat low and stir the whole time; pull it off the heat the moment it turns amber.
- The dish tastes even better reheated the next day once the flavors meld.
- Skim excess surface fat during the uncovered simmer if you prefer a lighter sauce.
