Traditional Chinese Hong Shao Rou (Red Braised Pork Belly) Recipe

Ingredients

500g Pork Belly
2 tablespoons Sugar (Rock Sugar Preferred)
2 tablespoons Shaoxing Wine
1 tablespoon Dark Soy Sauce
1 tablespoon Light Soy Sauce
2 cups Water
3 slices Ginger
2 Star Anise
2 Bay Leaves
Small Handful of Dried Red Chili Peppers (Optional)
1 Leek or Green Onion
3 cloves Garlic

Steps and instructions

Start by cutting the pork belly into 1½ inch thick pieces.
Then, bring a pot of water to a boil, and blanch the pork for a couple minutes. This gets rid of any impurities. Drain and set aside.
Heat the sugar over medium heat in a wok, until it melts and turns a caramel color. Add the pork to the wok and brown it evenly.
Turn the heat to low, and add Shaoxing wine, dark soy sauce, light soy sauce, and water to the wok.
Then add the ginger, star anise, bay leaves, whole dried chili peppers, leeks, and garlic.
Cover and simmer for about 1 hour to 1.5 hours. Ensure to stir occasionally to prevent sticking.
After this simmering process, turn up the heat, cook the sauce down into a glistening coating, and serve.

Tools for making

Wok - A traditional Chinese cooking pan that is perfect for stir frying and braising.
Pot - A large pot for boiling water and blanching the pork.
Chopsticks - Essential utensils for handling and stirring the ingredients.
Spatula - A flat cooking tool used for flipping and stirring the pork.
Knife - A sharp knife for cutting the pork belly and other ingredients.
Cutting Board - A sturdy surface for cutting and preparing the ingredients.
Measuring Spoons - To accurately measure the sugar, soy sauces, and wine.

Recipe variations

Instead of pork belly, you can use pork shoulder or pork butt for a leaner option.
For a spicier version, increase the amount of dried chili peppers or add some chili oil.
Add vegetables such as carrots, potatoes, or mushrooms to make it a more hearty one-pot dish.
For a vegetarian or vegan option, replace the pork with tofu or tempeh and use vegetarian oyster sauce or soy sauce for seasoning.
Experiment with different spices and herbs like cinnamon, cloves, or Sichuan peppercorns to add unique flavors.
Add a splash of black vinegar or rice vinegar for a tangy twist.
For a healthier version, reduce the amount of sugar or use a sugar substitute like honey or maple syrup.
Try marinating the pork in the sauce overnight for a deeper flavor.
For a gluten-free option, use tamari or gluten-free soy sauce instead of regular soy sauce.

Recipe overview

The recipe we're preparing today is a beloved Chinese dish, Hong Shao Rou, or Red Braised Pork Belly. This dish is a staple in many Chinese households and is known for its rich, savory, and sweet flavor. Its melt-in-your-mouth pork belly and glossy sauce make it perfect as a stand-alone dish or served over rice. For this recipe, we'll be using a blend of spices and sauces to achieve the signature taste, including Shaoxing wine, dark and light soy sauces, ginger, and star anise. We'll also add some heat with dried chili peppers. The process involves a slow, gentle simmer, which allows the flavors to deeply penetrate the pork. The steps for making this recipe are straightforward, from caramelizing the sugar and browning the pork, to simmering it all together with the spices. Expect a cooking process that fills your kitchen with mouth-watering aromas, and a final dish that is truly worth the wait. Let's get started!

Common questions

What is Hong Shao Rou? Hong Shao Rou is a classic Chinese dish of braised pork belly in a fragrant and flavorful sauce.
What kind of pork should I use? It is best to use pork belly for this recipe, as it has the perfect balance of meat and fat. However, you can also use pork shoulder or pork butt if you prefer.
Can I use something else instead of Shaoxing wine? If you don't have Shaoxing wine, you can substitute it with dry sherry or even rice wine vinegar mixed with water.
Where can I find rock sugar? Rock sugar can be found in Asian grocery stores or specialty food stores. If you can't find it, you can use regular granulated sugar instead.
Can I make this dish less spicy? If you prefer a milder version, you can omit the dried chili peppers or reduce the amount according to your taste.
What can I serve with Hong Shao Rou? Hong Shao Rou is commonly served with steamed rice or noodles. You can also serve it with steamed buns or alongside some stir-fried vegetables for a complete meal.

Serving dishes and utensils

Wok - A traditional Chinese cooking pan that is perfect for stir-frying the pork belly and creating the rich flavors of the dish.
Pot - Used for blanching the pork belly before cooking.
Chopsticks - Ideal for flipping and stirring the pork belly while it is browning in the wok.
Spatula - Helpful for turning the pork belly and preventing it from sticking to the wok.
Knife - Used for cutting the pork belly and other ingredients.
Cutting Board - Provides a stable surface for chopping and slicing the ingredients.
Measuring Spoons - For accurately measuring the sugar, soy sauce, and other seasonings.
Tongs - Useful for handling the hot pork belly pieces during blanching and browning.
Serving Plate or Dish - To present the final dish when serving to guests.
Rice or Noodles - Optional, but often served as a side dish with Hong Shao Rou.

Origin stories

Hong Shao Rou, or Red Braised Pork Belly, is a classic dish hailing from the southern regions of China. It has become popular across the country and holds a prominent place in Chinese cuisine. The dish is known for its tender texture and rich, sweet and savory flavor. A notable fan of Hong Shao Rou was Chairman Mao Zedong, the founder of the People's Republic of China. In fact, it was so beloved by Mao that it was considered his favorite dish, leading to it sometimes being referred to as "Chairman Mao's Red Braised Pork Belly". The dish was often served to him and other high-ranking officials during banquets and gatherings, eventually leading to its popularization throughout China. The recipe has been passed down through generations, making it a cherished staple in many Chinese households.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.