Hongshao Rou (Red Braised Pork Belly) Recipe: Traditional Chinese Pork Dish

Hongshao rou, also called red-braised pork belly, is a traditional Chinese pork dish. It uses pork belly simmered in a thick, sweet, dark sauce until soft. It is a common home-style recipe, but it is less common in Western restaurants. Many families keep their own method private and pass it down through generations.

This recipe serves four and needs about 15 minutes of prep time. Cooking takes around one hour. The main steps are caramelising sugar, browning pork belly, then simmering it with stock, soy sauce, ginger, Shaoxing rice wine, and star anise. The sauce is then boiled down to a glossy, dark gravy.

Use pork belly with some fat, as it helps form the rich sauce. Dark soy sauce gives colour and depth, while star anise adds a clear spice note. Shaoxing rice wine is traditional in many Chinese recipes, and stock keeps the braise moist during the long simmer.

• 700 g pork belly, cut into bite-size cubes
• 3 tbsp vegetable oil
• 2 tbsp white sugar
• 350 ml pork or chicken stock
• 1 tbsp ginger, minced
• 2 tbsp dark soy sauce
• 50 ml Shaoxing rice wine
• 3 star anise pods
• 4 small spring onions, sliced (plus extra for garnish, optional)

Equipment

Keep the equipment simple, as steady heat and a tight lid matter most for braising pork belly. A saucepan that holds heat well helps stop hot spots, which can burn sugar-based sauces. Stirring now and then also helps protect the base of the pan.

• Medium saucepan with a tight lid
• Wooden spoon or heat-safe spatula
• Knife and chopping board
• Measuring spoons and measuring jug

Method (step by step)

Work carefully when melting sugar with oil, as it gets very hot. Once the sugar turns brown, the pork goes in quickly to coat and brown. After that, the dish shifts to a covered simmer, which softens the meat and builds the dark sauce.

1. Heat the vegetable oil and white sugar together in a medium saucepan over high heat. Cook until the sugar melts and turns brown.
2. Add the cubed pork belly. Brown it all over in the sugar and oil.
3. Reduce the heat. Add stock, minced ginger, star anise, dark soy sauce, and Shaoxing rice wine.
4. Cover tightly. Simmer for 40 minutes, stirring at times to stop sticking and burning.
5. Remove the lid and add the sliced spring onions.
6. Boil the sauce until it reduces to a thick, dark gravy.
7. Serve now, or chill for a day to let the flavour develop.

Timing and heat control

The simmering stage is the main cooking time, so keep the heat low enough for gentle bubbling. Stir a few times during the 40 minutes, mainly along the base. After the lid comes off, the sauce reduces fast, so watch closely and stir more often until it looks thick and coats the pork well.

Serving ideas

Serve hongshao rou with plain rice, as the thick gravy is rich and sweet-savoury. Add a small garnish of sliced spring onion if you like a fresh bite. The pork pieces should look dark and glossy, and they should feel tender when you cut or press them with a spoon.

Notes, tips, and variations

You can add other meats with the pork belly. These options change the texture but keep the same braised sauce style. Add them about halfway through the simmering step, so they finish cooking in the sauce. Keep the pan covered during simmering to stop the braise from drying out.

• Tripe option: Add 500 g sliced tripe. If frozen, boil hard for about 40 minutes until tender, then add halfway through simmering. If fresh tripe is used, this pre-boil is not required.
• Beef tendon option: Add 250 g beef tendon, cut into small cubes. Boil hard for about 40 minutes until translucent and not too chewy. Add halfway through simmering.

Storage and make-ahead

This dish can be eaten straight away, but chilling it for a day helps the flavour develop. Cool it first, then refrigerate in a sealed container. Reheat gently in a saucepan until hot, adding a small splash of water or stock if the sauce is too thick after chilling.

Nutritional values (approximate, per serving)

Values vary by the fat level of the pork belly and the final amount of reduced sauce eaten. These figures are estimates for one of four servings, based on typical pork belly and the listed amounts of sugar, oil, and sauce ingredients.

For a clean finish on the plate, spoon a little thick gravy over the pork and keep the rest for rice. If the sauce reduces too far, loosen it with a small splash of stock while reheating. Keep the star anise pods out of the serving bowls if you prefer a smoother eating experience.