The Easiest Red Braised Pork Belly at Home (Hong Shao Rou)

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index while white sugar is more economical.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

Cut the pork belly into large chunks, about 2 inches, and set aside.

Crush 3 cloves of garlic and thinly slice 5 slices of ginger.

Roughly chop 2-3 green onions and thinly slice them for garnish.

In a large pot, bring enough water to a boil, then carefully add the pork belly and blanch for about 4-5 minutes to remove impurities.

Drain the pork and give it a quick rinse.

In another large wok or pan, heat 2 tablespoons of neutral oil over medium-high heat.

Add the drained pork and sear for about 10 minutes until lightly golden brown.

Reduce heat to medium and add 3 tablespoons of white sugar, stirring for about 2 minutes to caramelize slightly.

Add the garlic, ginger, green onions, 4 star anise, 2 bay leaves, and 1 teaspoon of Sichuan peppercorns, stirring for about 1 minute.

Add 6 tablespoons of Shaoxing wine, 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of dark soy sauce, and 1 tablespoon of chicken bouillon powder, stirring for about 3 minutes.

Transfer the mixture into a pot with 5 cups of hot water, then add 1 small cinnamon stick.

Cover and cook over medium-low heat for 80 minutes.

After 80 minutes, check the pork and stir until the sauce thickens and becomes glossy.

Serve the pork over rice and garnish with sliced cucumber or blanched bok choy and green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens