Growing up in Sichuan, Hong Shao (Red Braising) was one of the first techniques I learned in my family’s kitchen. While the classic Braised Pork Belly is a centerpiece dish, adding potatoes transforms it into a hearty, rustic stew that we call Hong Shao Rou Dun Tudou.
Many of my Western friends are intimidated by pork belly, fearing it will be too oily or heavy. I completely understand that hesitation. However, this specific recipe includes a crucial “dry-frying” step that renders out excess fat before braising. The result is pork that is rich and gelatinous, but surprisingly non-greasy, paired with potatoes that have soaked up all that savory, umami-packed sauce.
Why This Recipe Works
- The “Dry-Fry” Technique: Unlike some recipes that go straight from blanching to braising, this method sears the pork in a dry wok first. This renders out a significant amount of liquid fat (lard), ensuring the final dish isn’t heavy or oily.
- Caramelized Sugar Base: We use tang se (sugar color) by melting rock sugar into the oil. This gives the pork a brilliant, glossy red sheen and a depth of flavor that soy sauce alone cannot achieve.
- Thermal Shock Prevention: My mother always drilled this into me: “Hot meat meets hot water.” By using boiling water for the stewing liquid, we prevent the protein fibers from seizing up, guaranteeing a melt-in-your-mouth texture.
What Is Braised Pork Belly with Potatoes?
This is a homestyle variation of the famous Hong Shao Rou. In Chinese households, we often stretch the meat by adding root vegetables. The potatoes act like flavor sponges, absorbing the complex notes of star anise, cinnamon, and soy sauce. It creates a balanced meal where the starchy potatoes cut through the richness of the pork.
Key Ingredients & Substitutions
- Pork Belly (Skin-on): For the authentic texture, you need skin-on pork belly. The skin provides gelatin which thickens the sauce naturally. Substitute: If you can’t find skin-on, regular pork belly works, though the sauce will be slightly thinner.
- Potatoes: I recommend starchy potatoes like Russets or Yukon Golds. They break down slightly on the edges, thickening the sauce, while staying fluffy inside.
- Rock Sugar (Bing Tang): This gives the dish its signature glossy glaze and mellow sweetness. Substitute: You can use granulated sugar, but watch the heat closely as it burns faster.
- Aromatics: Ginger, scallion, garlic, star anise, bay leaves, and cassia bark (cinnamon). These create the classic “master stock” flavor profile.
- Soy Sauce: We use a combination of Light Soy Sauce (for savory saltiness) and Dark Soy Sauce (for rich color).
Ingredients
The Main:
- 1.5 lbs (approx. 700g) Pork belly, skin-on
- 1 large Potato (Russet or Yukon Gold)
- 6 pieces Yellow Rock Sugar (approx. 20-30g)
- 2 tbsp Cooking oil (for frying sugar)
- Boiling water (enough to cover ingredients)
The Aromatics:
- 2 stalks Scallion (green onion), cut into 2-inch pieces
- 3 slices Ginger
- 3 cloves Garlic, peeled and smashed
- 2 whole Star anise
- 2 Bay leaves
- 1 small piece Cassia bark (or cinnamon stick)
The Seasonings:
- 1 tbsp Cooking wine (Shaoxing wine) – for blanching
- 1 tbsp Dark Soy Sauce
- 2 tbsp Light Soy Sauce
- Salt, to taste (add at the end)
- ½ tsp MSG (optional, for restaurant-style umami)
Recipe Notes Before You Start
- Equipment: A heavy-bottomed pot, Dutch oven, or a wok with a lid is essential for maintaining even heat during the 40-minute braise.
- Safety Tip: When adding the pork to the melted sugar oil, or adding water to the hot pot, it will splatter. Keep a lid handy to use as a shield.
- Prep Ahead: Peel and chop your potatoes, but keep them submerged in cold water until you are ready to use them (Step 7). This prevents them from oxidizing and turning brown.
How to Make Braised Pork Belly with Potatoes
1. Blanch the Pork Cut the pork belly into 1-inch (2.5cm) cubes. Place them in a pot of cold water with 3 slices of ginger and the cooking wine. Bring to a boil. Let it boil for 2-3 minutes to push out impurities (scum). Drain and rinse the pork thoroughly under warm water. Pat dry with paper towels.
- Why: This removes the “gamey” odor and ensures a clean-tasting sauce.
2. Render the Fat (Crucial Step) Heat a clean wok or pan over medium heat (do not add oil yet). Add the blanched, dried pork belly. Pan-fry, stirring occasionally, until the pork releases its own oil and turns slightly golden on the edges. Remove the pork and set aside.
- Chef’s Note: Do not skip this! As noted in my family’s restaurant recipes, omitting this step results in a greasy, heavy mouthfeel.
3. Caramelize the Sugar In the same pan (you can keep a little of the rendered pork fat or add fresh oil), add the rock sugar. Turn heat to low. Stir gently until the sugar melts and turns a deep jujube red (reddish-brown) color.
- Visual Cue: The bubbles will go from large to small and turn amber. Be careful not to burn it, or it will taste bitter.
4. Coat and Aromatize Immediately add the pork back into the pan. Stir quickly to coat every piece in the sugar syrup. Add the scallions, ginger, garlic, star anise, bay leaves, and cinnamon. Stir-fry for 30 seconds until fragrant. Pour in the Dark Soy Sauce and Light Soy Sauce. Stir until the meat is evenly colored.
5. Braise Pour in enough boiling water to cover the meat comfortably. (I cannot stress this enough: Use boiling water! Cold water will shock the meat and make it tough). Bring to a boil, then cover with a lid. Reduce heat to low/simmer.
- Time: Simmer gently for 40 minutes. Check occasionally to ensure the liquid hasn’t dried up; if you need to add more water, it must be boiling water.
6. Add Potatoes After 40 minutes, the pork should be tender. Use chopsticks to pick out the star anise, cinnamon, and bay leaves (their job is done). Add the potato chunks. Season with salt (taste first, as soy sauce is salty) and MSG if using. If the liquid is low, add a splash more boiling water.
7. Final Stew Cover and simmer for another 10 minutes, or until the potatoes are fork-tender.
8. Reduce and Serve Remove the lid. If the sauce is still very watery, increase the heat to medium-high to reduce the sauce until it is thick and clings to the meat and potatoes. Serve immediately.
Troubleshooting & FAQ
Q: My pork belly turned out tough. What happened?
A: This usually happens if you add cold water to the hot pot during the braising step. The sudden temperature drop causes the protein fibers to contract tightly. Always use boiling water.
Q: Can I skip the rock sugar?
A: You can use granulated sugar, but rock sugar provides a shinier, more attractive glaze (glossiness) to the sauce.
Q: Is this dish gluten-free?
A: Traditional soy sauce contains wheat. To make this gluten-free, use Tamari or a certified Gluten-Free soy sauce.
Serving Suggestions
This dish is rich and savory, so it pairs best with a neutral starch.
- Steamed White Rice: Essential for soaking up the sauce.
- Vegetables: A simple green vegetable like our Stir-fried Lettuce with Garlic or blanched bok choy cuts through the richness perfectly.
- Soup: A light soup, such as Tomato Egg Drop Soup, rounds out the meal.
Storage & Reheating
- Fridge: Store in an airtight container for up to 3 days. The flavors actually improve overnight as the potatoes absorb more sauce.
- Reheating: Reheat in a pot on the stove with a splash of water to loosen the sauce. Do not overheat, or the potatoes may break down into mush.
- Freezing: I do not recommend freezing this specific dish because chunks of potato tend to become grainy and mealy when frozen and thawed.
Nutrition Information (Estimate)
- Serving Size: 1 bowl (approx. 250g)
- Calories: 450 kcal
- Protein: 18g
- Carbohydrates: 25g
- Fat: 32g
- Sodium: 850mg
Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional items are not included. Actual values vary based on the specific cut of meat and brands of sauces used.
Final Thoughts
This Braised Pork with Potatoes recipe holds a special place in my heart. It reminds me of the busy dinner services at my parents’ restaurant, where staff meals needed to be hearty, quick, and satisfying. By following the “dry-fry” method, I hope you’ll discover that pork belly can be succulent without being greasy. Enjoy!
Braised Pork Belly with Potatoes (Hong Shao Rou)
Ingredients
- 1.5 lbs Pork belly skin-on, cut into 1-inch cubes (approx 700g)
- 1 large Potato peeled and cut into chunks
- 6 pieces Rock sugar approx 30g
- 2 tbsp Cooking oil for frying sugar
- 1 tbsp Shaoxing wine for blanching
- 3 slices Ginger
- 2 stalks Scallion (green onion) cut into sections
- 3 cloves Garlic smashed
- 2 whole Star anise
- 2 leaves Bay leaf
- 1 small piece Cassia bark or cinnamon stick
- 1 tbsp Dark soy sauce
- 2 tbsp Light soy sauce
- Salt to taste
- Hot boiling water enough to cover ingredients
Instructions
- Place pork cubes in a pot of cold water with cooking wine and ginger slices. Bring to a boil, cook for 2-3 minutes, then drain and rinse well. Pat dry.
- Heat a wok over medium heat. Add the pork (no oil needed) and pan-fry until the meat releases oil and turns golden. Remove pork and set aside.
- In the same pan, add 2 tbsp oil (or use rendered fat) and rock sugar. Melt over low heat until it turns a deep amber/jujube red color.
- Add pork back to the pan and coat with sugar. Add scallions, ginger, garlic, star anise, bay leaves, and cinnamon. Stir-fry until fragrant. Add soy sauces and stir.
- Pour in boiling water to cover the meat. Bring to a boil, cover, and simmer on low heat for 40 minutes.
- Remove the spices. Add potato chunks, salt, and MSG (optional). Add more boiling water if needed. Cover and simmer for 10 more minutes.
- Uncover and increase heat to thicken the sauce until it coats the meat and potatoes. Serve hot.
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