Red-Braised Pork Belly

Name: Red-Braised Pork Belly
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 800 g pork belly; 40 g rock sugar; 4 tbsp soy sauce; 60 ml Shaoxing wine; 2 star anise; 2 scallions; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Red-Braised Pork Belly is a cherished staple in Shanghai kitchens, brought to life with the confident intuition of home cooks. Known locally as 'Hong Shao Rou,' this dish is woven into the fabric of everyday dining, often gracing family tables for both casual meals and celebratory feasts. Its preparation is guided by tradition rather than exact measurements, with salt and fat added generously, reflecting the cook's seasoned judgment.

The dish delivers a rich, savory-sweet experience, with the pork belly's tender layers infused with caramelized rock sugar and aromatic star anise. Soy sauce and Shaoxing wine deepen its flavors, creating a glossy, succulent bite that pairs beautifully with steamed rice. It's a dish that invites sharing, embodying the warmth and generosity of a Shanghai home.

Ingredients

800 gpork belly
40 grock sugar
4 tbspsoy sauce
60 mlShaoxing wine
2star anise
2scallions
to tastefine sea salt

Method

Cut the 800 g pork belly into 3 cm cubes, ensuring each piece has a layer of skin, fat, and meat. Season the pork belly cubes lightly with fine sea salt, ensuring even coverage. This initial seasoning helps to enhance the natural flavors of the pork.
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is shimmering, add the pork belly cubes in a single layer, being careful not to overcrowd the pot. Brown the pork on all sides until it develops a rich, deep color, which should take about 5-7 minutes. This step is crucial for developing the dish's characteristic flavor.
Remove the browned pork belly from the pot and set it aside. In the same pot, add 40 g of rock sugar and allow it to melt and caramelize over medium heat. Stir occasionally until the sugar turns a deep amber color, being careful not to burn it. This caramelization will give the dish its signature red hue.
Return the browned pork belly to the pot, stirring to coat each piece in the caramelized sugar. Add 60 ml of Shaoxing wine, 4 tablespoons of soy sauce, and 2 star anise. Stir to combine, ensuring the pork is evenly coated with the sauce.
Add enough water to the pot to just cover the pork belly. Bring the mixture to a boil over high heat, then reduce to a low simmer. Cover the pot and let it braise for about 1.5 to 2 hours, stirring occasionally. The pork is done when it is tender and the sauce has thickened to a glossy consistency.
While the pork is braising, cut 2 scallions into 5 cm lengths. Once the pork is tender, add the scallions to the pot and stir them in. Allow them to cook for an additional 5 minutes to infuse their flavor into the dish.
Taste the sauce and adjust the seasoning with additional fine sea salt if necessary. The sauce should be savory with a hint of sweetness, complementing the rich, tender pork. Serve the Red-Braised Pork Belly hot, accompanied by steamed rice to soak up the flavorful sauce.