Hong Shao Rou (Red Braised Pork Belly)

A classic Hunanese/Shanghainese dish featuring pork belly caramelized in melted rock sugar, then simmered with Shaoxing wine, light and dark soy sauce, star anise, cinnamon, and ginger until glossy and deeply savory.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Parboil the pork: Place pork belly cubes in a cold pot, cover with cold water, and add 1 tbsp Shaoxing wine and 2 ginger slices. Bring to a boil over medium-high heat and cook for 3–5 minutes to purge impurities. Drain, rinse the pork in warm water, and pat thoroughly dry with paper towels.

Step 2

Caramelize the sugar (Chao Tang): In a wok or heavy-bottomed Dutch oven, heat 1 tbsp oil and the sugar over low heat. Stir constantly as the sugar melts. Watch closely until it turns a light amber/caramel color with tiny bubbles.

Step 3

Sear the meat: Immediately add the dried pork belly to the caramelized sugar. Stir-fry vigorously for 2–3 minutes until every piece is coated in the golden glaze and begins to render its fat.

Step 4

Deglaze and season: Pour in 2 tbsp Shaoxing wine around the edge of the wok to deglaze. Add the light soy sauce, dark soy sauce, remaining ginger, green onions, star anise, and cinnamon stick. Stir-fry for 1 minute until fragrant.

Step 5

Braise: Pour in 2 cups of hot water (enough to almost submerge the pork). Bring to a rapid boil, then cover with a tight-fitting lid, lower heat to low, and simmer undisturbed for 45 to 50 minutes until the pork is melt-in-your-mouth tender.

Step 6

Reduce the sauce: Uncover the pot, discard the ginger, green onions, and spices. Turn the heat to high and boil down the liquid, stirring frequently to prevent burning. As the sauce reduces, it will thicken into a shiny, thick glaze clinging to the meat.

Step 7

Serve: Transfer to a bowl and garnish with freshly chopped green onions. Serve hot over steamed white rice or alongside blanched bok choy.