Pork belly braised in soy sauce and caramelized sugar until glossy and meltingly tender, a rich Chinese red-cooked classic.
Hong shao rou, 'red-cooked pork,' is one of the most iconic dishes in Chinese home cooking, its name referring to the deep reddish-brown color the pork takes on from a long braise in soy sauce and caramelized sugar. The technique starts with melting sugar into a caramel before the pork belly cubes are added, coating them in a glossy, slightly bitter-sweet glaze that deepens further as the meat braises low and slow in soy sauce and rice wine. Hours of gentle cooking render the pork belly's fat until it turns almost jelly-soft, while the lean portions stay intact but fork-tender, the whole dish finished with a glossy, thick sauce that's traditionally spooned generously over plain steamed rice.
Serves 4
Boil the pork belly cubes in water for 3 minutes to remove impurities, then drain and rinse.
Heat oil in a wok and melt sugar over medium heat until it turns deep amber, about 3-4 minutes.
Add the blanched pork belly and toss to coat evenly in the caramel, browning for 5 minutes.
Work quickly once the sugar caramelizes — it can go from perfect amber to burnt within moments if left too long.
Add scallions, ginger, star anise and cinnamon stick, stirring 1 minute until fragrant.
Add soy sauce, dark soy sauce, wine and water; bring to a boil, then reduce to a low simmer, cover, and cook 75-90 minutes until the pork is very tender.
Add the hard-boiled eggs for the final 20 minutes of cooking to absorb some of the braising liquid's flavor and color.
Uncover and simmer the final few minutes to thicken the sauce until glossy, then serve hot over steamed rice.
Blanch the pork belly briefly before braising to remove impurities that would otherwise cloud the finished sauce.
Work quickly once the sugar starts to caramelize, since it can burn within seconds of reaching the right amber color.
Braise low and slow for the full time — this dish rewards patience, as the fat needs a long cook to render properly soft.
Adding hard-boiled eggs, as noted, is a very common and traditional addition that soaks up the braising sauce.
Some regional versions add dried chiles for a bit of heat.
A version with bamboo shoots or chestnuts added partway through gives extra texture.
Refrigerate up to 5 days in an airtight container; the flavor deepens considerably the next day. It also freezes well for up to 3 months.
Hong shao rou is a foundational dish in Chinese home cooking, with countless regional variations, and it's particularly associated with Shanghai and Zhejiang cuisine, where the technique of caramelizing sugar before braising in soy sauce is a signature approach.
Pork belly's fat is essential to the dish's signature melt-in-your-mouth texture; a leaner cut will result in a drier, less traditional result.
Regular soy sauce alone will work, though the finished dish's color will be lighter and less deeply red-brown.
Simmer uncovered for the final 10-15 minutes to let it reduce and thicken into a glossy glaze.
Per serving (280g / 9.9 oz) · 4 servings total
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