Hi, I am Lin from Woks of Love. I originally shared this braised pork belly recipe back in 2014, and over the years, it has been cooked by thousands of readers while maintaining a top rating. Many of you have shared that this method closely mirrors how your own grandparents prepared it at home. Today, I am sharing this beautifully refined, foolproof version.
There are thousands of recipes for Hong Shao Rou, but this specific one-pot method is my absolute favorite. It is highly efficient: no blanching, no added cooking oil, and no separate pan for caramelizing sugar. We render the fat directly from the pork, which drastically reduces greasiness, and we use a single heavy-bottomed pot from start to finish. If you want a melt-in-your-mouth texture with a deep, ruby-red glaze, this is the only method you will ever need.
What Is Hong Shao Rou?
Hong Shao Rou (红烧肉), or Red Braised Pork Belly, is a cornerstone of traditional Chinese home cooking. It features cubed pork belly slowly simmered in a savory-sweet mixture of soy sauce, sugar, and aromatics until the fat becomes luxuriously gelatinous and the meat incredibly tender.
For readers looking to explore other beloved variations of this iconic dish, you can also check out our classic Braised Pork Belly which explores an alternative regional approach to mastering this comfort food staple.
1Braised Pork Belly (Hong Shao Rou)An authentic, simplified recipe for Chinese Braised Pork Belly (Hong Shao Rou) that requires no blanching and no added oil. This ‘one-pot’ method results in tender, melt-in-your-mouth pork coated in a glossy, savory-sweet glaze.Check out this recipe
Ingredients
- Pork Belly: 1.5 lbs (700g) skin-on Pork Belly. The skin is essential for the gelatinous texture.
- Rock Sugar: 1 oz (30g), about 10-12 small pieces of Chinese Rock Sugar. You can crush larger pieces so they melt evenly.
- Ginger: 4 slices, fresh.
- Star Anise: 1-2 whole Star Anise (optional, but highly recommended for depth).
- Bay Leaves: 2-3 leaves (optional).
- Dried Chili: 1 whole dried red chili (optional, just to cut the richness, not to make it spicy).
- Shaoxing Wine: 2 tablespoons Shaoxing Wine.
- Dark Soy Sauce: 2 tablespoons Dark Soy Sauce (crucial for that signature red-brown color).
- Light Soy Sauce: 2 tablespoons Light Soy Sauce (for savory seasoning).
- Boiling Water: About 3 to 4 cups (700-950 ml), enough to just cover the meat.
Equipment Needed
You will need a heavy-bottomed wok or a Dutch oven that retains heat well. A proper How to Season a Carbon Steel Wok guide can help ensure your pork doesn’t stick during the initial searing phase. Maintain your stove at a steady low-to-medium heat for the braise.
Prep & Mise en Place
Start by thoroughly washing the pork belly. Since we are skipping the traditional blanching step, you can soak the pork belly in cold water for 15 minutes to draw out excess blood, changing the water once or twice.
Pat the pork completely dry with paper towels. Cutting dry meat ensures a proper sear. Slice the pork into 1.5-inch (4 cm) cubes—roughly the size of a mahjong tile. Concurrently, boil a kettle of water so it is ready when you need it.
Cooking Process
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Place your wok or pot over medium-low heat. Do not add any oil. Place the pork belly cubes into the dry pan in a single layer, ensuring each piece touches the bottom. Let them sit undisturbed for 3 to 4 minutes. Initially, they will stick, but as the fat renders, they will release naturally.
“Searing the meat without added oil initiates the Maillard reaction, browning the proteins to develop complex savory flavors while simultaneously rendering out excess fat. This essential step prevents the final dish from tasting overly greasy.”
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Once the pork releases its own fat and the bottoms are golden brown, use chopsticks to flip each piece. Continue searing for another 3 to 5 minutes until the surfaces are lightly browned and slightly tightened. Do not over-sear, or the meat will become tough. Push the pork to the sides and add the rock sugar into the pool of rendered fat in the center. Stir gently for about 2 minutes until the sugar melts into a syrupy liquid, then toss the pork to coat.
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Add the ginger slices, star anise, bay leaves, and the dried chili. Stir-fry for 1 minute until fragrant. Pour in the Shaoxing wine, which will sizzle and release a wonderful aroma. Immediately follow with the dark soy sauce and light soy sauce. Toss everything continuously for 1 to 2 minutes until every piece of pork is beautifully coated in a deep mahogany color.
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Pour the boiling water directly into the pot.
“Adding boiling water (212°F / 100°C) rather than cold water is critical. Cold water causes the heated meat proteins to contract abruptly, which squeezes out moisture and results in tough, chewy pork. Boiling water keeps the proteins relaxed.”
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Bring the liquid to a rolling boil over high heat, then immediately reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it simmer gently for 40 to 60 minutes. The internal temperature of the braising liquid should hover around 195°F to 205°F (90°C to 96°C).
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After 45 minutes, check the pork for tenderness—a chopstick should pierce the skin and meat with zero resistance. If it is tender, remove the lid and turn the heat up to medium-high. Stir frequently for 5 to 10 minutes to reduce the liquid. The sugars will caramelize and thicken the sauce into a glossy glaze. Stop reducing before the pan goes completely dry; you want a sticky sauce, not fried pork in clear oil. Garnish with a sprinkle of sesame seeds before serving.
Why This Recipe Works
- One-Pot Efficiency: Skipping the separate sugar-caramelizing and blanching steps saves time without sacrificing color or flavor.
- Self-Rendering Fat: By dry-searing the pork, we eliminate the need for cooking oil, making the dish rich but never cloying.
- The Boiling Water Secret: Maintaining the temperature of the meat guarantees a gelatinous, tender bite rather than stringy muscle fibers.
Common Mistakes When Making Hong Shao Rou
- Mistake: Using cold water for the braise.
- Cause: Pouring tap water over hot seared meat shocks the proteins.
- Solution: Always have a kettle of boiling water ready to pour into the wok.
- Mistake: Boiling the sauce completely dry.
- Cause: Walking away during the final sauce-reduction stage.
- Solution: Watch the pan closely in the last 5 minutes. Once the sauce turns syrupy and coats the meat, turn off the heat immediately. If all water evaporates, you will end up deep-frying the pork in its own fat.
Frequently Asked Questions
Can I substitute the rock sugar?
Yes. While rock sugar provides a distinct glossy sheen, you can substitute an equal amount of regular white or cane sugar.
Is the skin strictly necessary?
For authentic Hong Shao Rou, the skin is essential. It provides the gelatin that thickens the sauce and creates the iconic melt-in-your-mouth texture.
Can I make this ahead of time?
Absolutely! Like most braised dishes, Hong Shao Rou often tastes even better the next day after the flavors have melded in the fridge.
How to Serve
Serve this rich, savory dish over a steaming bowl of white jasmine rice. Because it is so flavorful, pair it with light, crisp vegetable sides. A Smashed Cucumber Salad or simple garlic-sautéed bok choy provides the perfect textural and acidic contrast to the rich pork.
2Easy Smashed Cucumber Salad (Pai Huang Gua / 拍黄瓜)A refreshingly crisp and intensely flavorful Chinese Smashed Cucumber Salad (拍黄瓜, Pāi Huángguā). This classic Sichuan-style appetizer features smashed cucumbers tossed in a punchy dressing of fresh garlic, soy sauce, black vinegar, and a hint of chili. It’s a quick, easy, and no-cook side dish that’s perfect for any meal.Check out this recipe
Storage & Reheat
- Fridge: Store in an airtight container for up to 4 days. The fat will solidify on top; you can leave it or gently scrape it off before reheating.
- Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator.
- Reheat: Reheat gently in a saucepan over medium-low heat, adding a splash of water if the sauce is too thick. Ensure the meat reaches a safe internal temperature.
Allergen Notice
Contains Soy (from light and dark soy sauces) and Gluten (most soy sauces contain wheat).
Nutrition & Food Safety Disclaimer
Nutrition information is an estimate and provided for informational purposes only.
Please ensure all pork products are cooked thoroughly. The USDA recommends cooking whole cuts of pork to a safe minimum internal temperature of 145°F (62.8°C) with a 3-minute rest time. Due to our long braising time, this pork belly will far exceed this minimum, ensuring complete safety and maximum tenderness.
About the Author & Recipe Development
I am Lin, the voice and recipe developer behind Woks of Love. With years of experience recreating and documenting traditional Chinese family recipes, I aim to demystify wok cooking for Western home kitchens. This specific Hong Shao Rou recipe was tested exhaustively in my own kitchen to ensure that standardizing the heat levels, removing the blanching step, and pinpointing exact liquid ratios would yield a restaurant-quality result accessible to any home cook.
Authoritative References
To ensure the best food safety practices when handling and cooking raw pork, please refer to the USDA Safe Minimum Internal Temperature Guidelines. Additionally, understanding the science behind browning meat can elevate your cooking; the principles of the Maillard reaction are well-documented by culinary institutions worldwide.
Authentic Hong Shao Rou (Braised Pork Belly)
Equipment
- Heavy-bottomed Wok or Dutch Oven
Ingredients
- 1.5 lbs skin-on pork belly cut into 1.5-inch cubes
- 1 oz Chinese rock sugar about 10-12 small pieces
- 4 slices fresh ginger
- 1 whole star anise optional
- 2 leaves bay leaves optional
- 1 whole dried chili optional
- 2 tbsp Shaoxing wine
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 3 cups boiling water enough to cover the meat
Instructions
- Soak the cubed pork belly in cold water for 15 minutes to remove excess blood, then pat completely dry with paper towels.
- Heat a wok or Dutch oven over medium-low heat without any oil. Add the pork cubes in a single layer. Sear for 5 to 8 minutes, flipping halfway, until golden brown and the fat has rendered.
- Push the pork to the edges of the pan. Add the rock sugar into the rendered fat in the center. Stir gently for about 2 minutes until the sugar melts, then toss the pork to coat.
- Add the ginger, star anise, bay leaves, and dried chili. Stir for 1 minute. Pour in the Shaoxing wine, dark soy sauce, and light soy sauce. Toss for 1 to 2 minutes until the meat is evenly colored.
- Pour in enough boiling water to just cover the pork. Bring to a rapid boil, then immediately reduce the heat to low. Cover and simmer gently for 40 to 60 minutes, until the pork is fork-tender.
- Remove the lid and increase the heat to medium-high. Stir frequently for 5 to 10 minutes to reduce the sauce until it becomes a thick, sticky glaze coating the meat. Do not let it boil completely dry. Garnish with sesame seeds and serve.
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