Caramelized pork belly in soy-sugar glaze
Red Braised Pork Belly
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Servings
6
6 servings
Difficulty
Medium
Cost
Moderate
$$
Red Braised Pork Belly
Caramelized pork belly in soy-sugar glaze
★4.4(7)
Melt-in-your-mouth pork belly pieces lacquered in a glossy mahogany sauce of soy, rock sugar, and warm spices. Hong shao rou is the ultimate Chinese comfort dish that epitomizes the red-braising technique.
10m
Prep Time
90m
Cook Time
100m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Hong shao rou was reportedly Chairman Mao favorite dish, and one taste explains why. The pork belly becomes impossibly tender while the sauce reduces to a rich, sticky glaze.
Chinese cooking techniques — high heat, quick movement, and precise timing — produce flavors that no other method can match. This recipe captures that magic.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Red Braised Pork Belly special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 2 lbs pork belly, cut into 1.5-inch cubes
- 3 tbsp rock sugar (or brown sugar)
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 star anise pods
- 1 cinnamon stick
Instructions
- 1
Blanch pork belly cubes in boiling water for 3 minutes. Drain and rinse off impurities.
- 2
Melt rock sugar in a dry wok over medium heat until it forms a golden caramel.
- 3
Add pork belly pieces and toss to coat in the caramel. Stir-fry until browned on all sides.
- 4
Add soy sauces, star anise, cinnamon, ginger slices, and enough hot water to just cover the pork. Bring to a boil.
- 5
Reduce heat to low, cover, and braise for 75 minutes. Uncover and reduce sauce until glossy and thick. Serve over rice.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Pork bellyBoneless short ribs
Beefier flavor with similar melt-in-your-mouth fat marbling
Rock sugarBrown sugar
Dissolves faster; use slightly less as it is sweeter
Tips & Storage
Pro Tips
Use rock sugar for the most authentic flavor; it creates a cleaner, less cloying sweetness than white sugar.
Do not rush the braising; low and slow is essential for melt-in-your-mouth texture.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 5 days. The flavors deepen beautifully overnight.
Reheating
Warm gently in a covered pan over low heat, adding a splash of water if the sauce has thickened.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (80mg) · 6 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates38g
Fat10g
Fiber760mg
Sugar0g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is dark soy sauce?
- A thicker, less salty soy sauce used primarily for color. Regular soy sauce can substitute in smaller quantity.
- Can I add hard-boiled eggs?
- Absolutely; add peeled eggs in the last 30 minutes for braised tea-egg flavor.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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