How to make Red-Braised Pork Belly

Why cooks start here

Red-Braised Pork Belly is cooked the way Shanghai homes cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

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.