Entrée: China – 红烧肉 ▶ Hong Shao Rou (Red-Braised Pork Belly)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Additional 30 min

Total 2 hrs 20 min

Ingredients

2 lb / 1 kg pork belly, skin removed or left on and scored, cut into 3 / 4–1 inch cubes
2 tbsp (30 ml) vegetable oil
3 tbsp (45 g) rock sugar or brown sugar
4 cloves garlic, smashed
3 slices fresh ginger
3 scallions, cut into 2 inch pieces
2 star anise
1 small cinnamon stick
3 tbsp (45 ml) Shaoxing wine (or dry sherry)
3 tbsp (45 ml) light soy sauce
1 tbsp (15 ml) dark soy sauce (for color)
1 1 / 4–1 2 / 3 cups (300–400 ml) water or enough to barely cover the pork
Optional: 4 hard-boiled eggs, peeled

Instructions

1. Step 1: Blanch the pork cubes in boiling water 3–4 minutes to remove impurities, then drain and set aside.
2. Step 2: In a heavy pot or wok, heat oil over medium heat. Add the sugar and stir until it melts and caramelizes to a deep amber.
3. Step 3: Add the pork to the caramel and sear briefly to coat pieces in the syrup.
4. Step 4: Add garlic, ginger, scallions, star anise, cinnamon, Shaoxing wine, light soy, dark soy and enough water to almost cover the pork.
5. Step 5: Bring to a simmer, cover partially, and braise gently for 1–1.5 hours until pork is very tender, turning occasionally.
6. Step 6: If using, add peeled boiled eggs in the last 20 minutes to absorb flavor. Uncover and reduce sauce over medium-high heat until glossy and thickened to your liking.
7. Step 7: Adjust seasoning with a little sugar or soy as needed. Serve hot with steamed rice.

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