Let me share with you how I make the classic Hong Shao Rou, also known as Red-Cooked Pork (红烧肉). The pork isn’t just rich in flavor; it’s melt-in-your-mouth tender, coated in a glossy, savory-sweet sauce, and is easier to make than you might think.

The flavor of the Chinese braised pork belly is rich and complex, with layers that come together beautifully. It has the savory depth of soy sauce, balanced by the sweetness of caramelized sugar, and is infused with the warm aromas of ginger, star anise, and cinnamon. And of course, it’s luxuriously rich from the pork fat, everything you’d want in a comforting, satisfying meat dish.

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Main ingredients for the Hong Shao Rou recipe

The ingredients needed to make Hong Shao Rou are fairly simple. Here are the main ones:

• Pork belly. To make a truly classic Hong Shao Rou, there’s really no substitute for skin-on pork belly. It’s the cut that has alternating layers of fat and lean meat stacked together. When braised, the fat slowly melts and seeps into the lean layers, creating an incredibly tender texture that’s rich but not greasy. This balance is what gives Hong Shao Rou its signature soft, flavorful, and deeply satisfying mouthfeel. 
• Ginger, garlic, and wine are used to reduce the porky smell. Beyond that, they also add depth of flavor to the pork.
• Sugar is also an important ingredient, as this is a savory-sweet dish. To bring out its full flavor, the sugar is caramelized over heat until it turns into a brownish syrup. This not only enhances the taste but also contributes to the dish’s slightly reddish color. Rock sugar is commonly used, but brown sugar or white sugar works just as well, as the difference in flavor is minimal.
• The seasoning ingredients are quite typical of Cantonese cooking, which includes light soy sauce for savory flavor, dark soy sauce for a richer color, and Chinese cooking wine (Shaoxing wine) to add depth and aroma to the dish. (If you use sweet soy sauce (such as ABC brand) instead of dark soy sauce to deepen the color, be sure to reduce the amount of sugar in the recipe.)
• The main spice used is star anise. In addition, a small amount of cinnamon bark and bay leaf is added to enhance the aroma and complexity of the dish.
• Red yeast rice. Some Chinese recipes use red yeast rice to impart a natural red color to food. It’s commonly added to dishes like Hong Shao Rou and Chinese roast duck to enhance their red appearance and make them more visually appealing. It’s made by fermenting regular rice with a type of yeast called Monascus purpureus, which turns the rice red. To use it, simply soak the red yeast rice in water for 30 minutes. Then, strain out the rice and add the red-colored extract to the pork while cooking. It’s optional, as it doesn’t affect the flavor. I didn’t use it when preparing my Hong Shao Rou.)
• Some pork belly recipes also include hard-boiled eggs. The eggs absorb the flavors from the seasoning, allowing the taste to penetrate deeply, even into the yolk. A similar method of cooking hard-boiled eggs is used when making Chinese tea eggs.

How to prepare Hong Shao Rou

Below is a step-by-step breakdown of how to make this classic dish.

a. Blanching the pork to remove impurities (Optional)

• Once you’ve purchased your pork belly from the butcher, take a close look at the skin to ensure there are no remaining hairs. If you find any, you can remove them using a blowtorch or by placing the pork belly skin-side down in a dry wok (no oil) over medium heat. Let it sizzle briefly until the pork skin turns lightly brown. This step effectively burns off any remaining hair and also removes the porky smell. After that, use a sharp knife to scrape off any remaining hair from the surface. Rinse the pork with water, pat it dry, and proceed to the next step. 

• Next, place the whole piece of pork belly into a pot of cold water. Add a few slices of ginger (about half an inch long), two stalks of scallion (green onions), and two tablespoons of Shaoxing wine. Bring the water to a boil, then reduce to medium heat and let it simmer for another 5 minutes. This blanching process helps remove any unpleasant smell, as well as impurities and residual blood from the pork.
• Remove the pork from the water and let it cool. 

(Note: These steps are optional if you’re using fresh, clean pork that doesn’t have a strong smell or visible hair on the surface.)

b. Prepping the pork before braising

• Cut the pork into rectangular pieces about 1.5 inches in length. It’s best to cut the pork slightly larger than the desired size, as it will shrink a bit during cooking.

• Prepare the caramelized sugar syrup by adding a tablespoon of vegetable oil and some sugar into a pan. Heat the mixture over low heat until the sugar begins to dissolve. Then, carefully add a small amount of water and continue cooking until the sugar turns to amber color. The caramelized syrup not only adds a subtle sweetness but also gives the pork its signature reddish-brown color.

• Heat a small amount of oil in a well-seasoned wok or pan. Add the pork pieces, making sure they’ve been well-drained, and begin frying them slowly over medium heat. You don’t need much oil, as the pork will gradually render its own fat during the process. If too much oil accumulates, you can use a wok spatula to scoop out the excess and save it to cook other dishes. Continue to fry the pork on all sides until it’s lightly browned. Browning the pork enhances the flavor and also helps reduce greasiness, as much of the excess fat is rendered out during cooking.

c. Braise the pork until tender

• Transfer the pork pieces to a pot and add enough water to fully submerge them. Then add the soy sauce, ginger slices, scallions, Shaoxing wine, star anise, cinnamon bark, bay leaves, and caramel. Bring the mixture to a boil, then reduce the heat to a gentle simmer.

• Braise the pork for about one hour, or until it becomes tender. (If you’re using a pressure cooker, you can transfer everything into it and set it to the “meat” setting, which will take about 10 to 15 minutes. It’s a much faster method and works well for home cooking.)
• Keep an eye on the water level during braising. Add hot water if needed to keep the pork mostly submerged. Stir and turn the pork pieces occasionally to ensure even cooking. Once the meat is tender, taste the sauce and adjust the seasoning if needed. Pay attention to the saltiness as the liquid has reduced. 
• Gently remove the pork pieces from the pot and set them aside. Strain the remaining braising liquid to remove all the solids, then transfer the clear liquid to a smaller pot.

• Simmer it gently to reduce the volume until it thickens into a rich gravy.

• Once ready, return the pork to the pot and mix everything well. Transfer it to a clay pot for serving.

Minor Changes if Using an Instant Pot or Other Multicooker

If you have a multicooker, use less water for braising, as pressure cooking the pork will result in virtually no cooking liquid loss. Simply select the “Meat” function, and you won’t need to worry about managing the heat or water level during the process.

What are the best dishes to serve with red braised pork belly?

• First and foremost, steamed rice is an absolute must-have. The rice soaks up all the rich, flavorful gravy, helping to balance out the pork’s richness. 
• To cut through the fat and add freshness, I recommend serving it with simple, crisp green vegetables such as bok choy, Chinese broccoli, or cauliflower. 
• It’s also a good idea to pair it with a light, traditional Chinese soup such as egg drop soup or seaweed and tofu soup. 

These sides help create a well-rounded and satisfying meal without overpowering the main dish.