Hong Shao Rou (Red-Braised Pork Belly)

About This Recipe

Hong Shao Rou (红烧肉) — literally 'red-braised pork' — is arguably China's most universally beloved dish. Every province has a version; Mao Zedong's Hunan-style is the most famous. The technique is simple: caramelise sugar to a deep amber, add soy sauce and Shaoxing wine, then braise pork belly for two hours until the collagen melts into gelatin and the sauce reduces to a shiny, lacquer-like glaze. The result is meat that trembles on the chopsticks and melts on the tongue.

Ingredients

Serves 4

• 1 kgpork belly(skin on, cut into 5cm cubes)
• 3 tbspsugar
• 3 tbspsoy sauce
• 2 tbspdark soy sauce
• 80 mlShaoxing rice wine
• 500 mlwater or stock
• 3star anise
• 1cinnamon stick
• 4 slicesfresh ginger
• 3 clovesgarlic(smashed)
• 2spring onions
• 2 tbspoil

Instructions

1. 1

   Blanch pork

   Place pork belly in cold water. Bring to a boil. Simmer 5 min. Drain, rinse, and pat dry. This removes impurities for a clean sauce.

   Starting in cold water draws out more blood and impurities than boiling water.

2. 2

   Caramelise sugar

   Heat oil in a wok or heavy pot over medium. Add sugar and cook without stirring until it melts and turns deep amber, about 3–4 min. Watch carefully — it goes from perfect to burnt in seconds.

3. 3

   Coat pork

   Add pork belly to the caramel. Toss quickly to coat all sides. The caramel will seize — that is normal; it will dissolve into the braising liquid.

4. 4

   Add liquids and aromatics

   Add Shaoxing wine, soy sauces, water, star anise, cinnamon, ginger, garlic, and spring onions. The liquid should come about halfway up the pork.

5. 5

   Braise

   Bring to a boil. Cover and simmer on very low heat for 90 min, turning pork every 30 min.

6. 6

   Reduce and glaze

   Remove lid. Increase heat to medium. Simmer 20–30 min until sauce reduces to a thick, glossy glaze, turning pork frequently. Serve over steamed rice with braising sauce spooned generously over.

Variations

• •

  Hunan-style: add dried chillies for heat

• •

  Shanghai-style: use more sugar for a sweeter glaze

• •

  Add hard-boiled eggs to the braise in the last 30 min for a classic accompaniment

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerates up to 4 days and freezes well. The fat solidifies when cold — skim before reheating if desired.

Frequently Asked Questions