One of the most popular dishes in our household is this braised Chinese pork belly. We eat it regularly – my kids just love the soft, tender meat and the tasty sauce that goes with it.
Served alongside steamed rice and green vegetables, it makes for an easy but filling meal. We also have it as one of the star dishes on the table as part of a bigger meal, alongside other dishes like pork spare ribs and dumplings, when we have more guests over for dinner.
What is Hong Shao Rou?
This recipe for twice-cooked pork has been passed down to me from my mum who, in turn, learned it from my grandma. It is a staple Chinese meal and you will find different variations.
In China, this dish is known as Hong Shao Rou (红烧肉), which translates to red braised pork belly. The name comes from the reddish hue and sheen that the pork develops during braising.
The pork belly is cooked in several ingredients until it becomes melt-in-the-mouth tender, glistening with a flavourful sticky sauce. It’s comfort food at its finest.
How sweet should it be?
My recipe isn’t as sweet as traditional Hong Shao Rou. The authentic version calls for rock sugar to be used, which gives a beautiful caramelised sweetness.
I like to go easy on the sweetness and use regular sugar instead. However, if you have a sweet tooth, by all means, add more sugar or use rock sugar for that authentic caramelised sugar flavour.
Choosing the right ingredients
Which pork belly to buy
Look for skin-on pork belly with good marbling – you want layers of meat and fat. A good-quality butcher or Chinese market will have the best cuts.
The fat renders down during the long braising, keeping the meat incredibly tender. Don’t be tempted to use a leaner cut – the fat is essential for flavour and texture.
Dark soy sauce vs light soy sauce
Dark soy sauce is crucial for this recipe. It gives the characteristic reddish-brown colour and rich depth of flavour.
Light soy sauce is saltier and lighter in colour. Dark soy sauce is thicker, slightly sweet, and what gives Hong Shao Rou its signature look.
Don’t substitute regular soy sauce for dark – the results won’t be the same. You can find dark soy sauce at any Asian grocery store or online.
What is Shaoxing wine?
Shaoxing wine (or Chinese cooking wine) is a fermented rice wine essential to Chinese cooking. It adds depth and complexity to the braising liquid.
If you can’t find Shaoxing wine, dry sherry works as a substitute. Don’t use regular cooking wine from supermarkets – it’s too salty.
Should I add star anise?
Traditional Hong Shao Rou often includes star anise for its warm, aromatic flavour. My family recipe uses five-spice powder, which already contains star anise.
If you prefer, you can add 2-3 whole star anise pods to the braising liquid alongside the five-spice for even more fragrance.
How to make braised Chinese pork with five spices
The first thing to do is to heat water in a large pot and blanch the pork for 10 minutes. You’ll notice the cloudy foam in the water.
This method helps cook the meat and remove any impurities. Once this has been done, drain the meat and run it under cold water to get rid of any remaining nasty bits, and set it aside.
Once you’ve combined the soy sauce, Shaoxing wine, sugar, oyster sauce, and five-spice, set it to one side ready to add later.
Using the same wok, heat the oil, and then throw in the garlic, ginger, green onions, and pork belly. Brown the meat and stir well, and then add the soy mixture.
Add the water, then cover and cook on a low heat simmer for at least an hour, until the meat is tender. I find 1 hour and 15 minutes is the perfect time for me.
Getting the sauce consistency right
You may find that the sauce is the right consistency. However, if you feel it’s too thin, you can add a cornflour mix to thicken the sauce.
Add 2-3 tablespoons of cornflour to the same amount of water and mix thoroughly before adding to the pork. This creates a beautiful, glossy sticky sauce that clings to every piece.
Can I make this braised pork in an Instant Pot or pressure cooker?
Absolutely, and when I am short on time, I do Instant Pot braised pork belly. Follow the first step of blanching the pork belly, then add all the other ingredients to your Instant Pot or pressure cooker.
Brown the meat in the same way on sauté mode, and then add the sauce. Once you’re ready to cover and cook, pressure cook on high for 20 minutes.
Honestly, it doesn’t need longer than this. Once I did it for 35 minutes or so, and the meat disintegrated!
Storage and freezing
This is a perfect dish to batch cook in one go. You can put the Chinese pork in suitable containers and freeze it for up to three months.
Make sure to thaw thoroughly before heating in a microwave before serving. Store leftovers in an airtight container in the fridge for up to three days.
Leftovers taste really amazing. If we have plenty left over, we sometimes eat them with soup noodles and vegetables. The flavours actually deepen by the next day.
What to serve with braised pork belly
Serve this Hong Shao Rou over steamed jasmine rice to soak up the incredible sauce. The rich, savoury sauce is the best part.
Add steamed bok choy, Chinese broccoli (gai lan), or stir-fried green onions. The fresh vegetables cut through the richness perfectly.
This also makes an impressive dish for special occasions as part of a larger Chinese meal spread.
Frequently asked questions
What does Hong Shao Rou mean?
Hong Shao Rou literally translates to “red braised pork.” It refers to the Chinese red cooking method where meat is braised in dark soy sauce, sugar, and spices until it takes on a deep reddish-brown colour.
Can I use pork shoulder instead of pork belly?
Pork belly works best because of the fat layers that render down and keep the meat tender. Pork shoulder is leaner and won’t give you the same melt-in-your-mouth texture.
Why is my pork tough?
It needs more braising time. Cook on low heat for at least 75 minutes, or up to 90 minutes if needed. The long, gentle cooking process is what makes the meat tender.
Can I make this ahead?
Yes! This dish is actually better the next day. The flavours develop and deepen. Store in the fridge and reheat gently before serving.
Where can I buy dark soy sauce?
Any Asian grocery store or Chinese market will stock it. Look for brands like Lee Kum Kee or Pearl River Bridge. You can also order it online.
Is this dish very fatty?
The fat renders down during cooking and creates the rich sauce. You can skim off excess fat from the top if you prefer, or refrigerate overnight and remove the solidified fat layer.
Can I add vegetables?
Yes! Hard-boiled eggs, daikon radish, and tofu are traditional additions. Add them in the last 30 minutes of cooking so they absorb the flavour.
More Chinese recipes
If you love Chinese home cooking, you’ll enjoy these recipes too:
Braised Chinese aubergine
Garlic pak choi
Char siu fried rice
Slow cooker Chinese chicken curry
Twice cooked braised Chinese pork belly
Ingredients
- 1 kg pork belly sliced into 2cm cubes
- 3 cloves garlic crushed
- 2 slices of ginger
- 1 teaspoon five-spice powder
- 1 tablespoon of oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon vegetable oil
- 400 ml water
- 3 tablespoons dark soy sauce
- 2 teaspoons sugar
- 1/2 tsp white pepper
- 2 spring onions sliced
Instructions
- Heat water in a large wok or pan and bring it to a boil. Put the pork pieces into the water and bring to a simmer. Cook for 10 minutes, drain well, and put aside.
- While the pork is cooking, in a bowl mix the soy sauce, oyster sauce, Shaoxing wine, sugar, and five spice powder. Put aside.
- Turn the heat down low and cover. Cook for at least an hour, until the pork is tender.
- If the sauce is runny, mix the cornstarch with one tablespoon of water and then add it to the pork mixture to thicken. If you feel the liquid is reducing too much, you can add more water as needed.
- Serve with steamed rice and stir-fried greens and enjoy!
