China's most celebrated braised pork — meltingly tender pork belly lacquered in a deep, sweet-savoury sauce of soy, sugar, Shaoxing wine and star anise.
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.
Serves 4
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.
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.
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.
Add Shaoxing wine, soy sauces, water, star anise, cinnamon, ginger, garlic, and spring onions. The liquid should come about halfway up the pork.
Bring to a boil. Cover and simmer on very low heat for 90 min, turning pork every 30 min.
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.
High-quality pork belly with equal fat-to-lean ratio gives the best texture after braising.
The dish improves dramatically the next day — refrigerate overnight and reheat gently.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
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.
Refrigerates up to 4 days and freezes well. The fat solidifies when cold — skim before reheating if desired.
Red-braised pork is documented in Chinese culinary texts dating back at least to the Song dynasty. Chairman Mao Zedong's fondness for the Hunanese version is one of China's most famous culinary facts — he reportedly ate it regularly and believed it improved brain function.
Pork belly with skin on and an approximately equal ratio of fat to lean layers gives the best result. The skin becomes gelatinous and silky, the fat melts into the sauce, and the lean layers remain tender.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 4 servings total
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