[2026-05 EXP] Hong Shao Rou / Red Braised Pork Belly

Untested recipe.

Substitutions:

  • Pork belly — this really is the best cut for this dish as the fat layers keep it moist and tender. Pork shoulder can work but the result is leaner and less silky. If using shoulder, add a splash more water and check it doesn’t dry out.
  • Shaoxing rice wine — dry sherry is a reliable substitute. Omit if neither is available; the dish is still good without it.
  • Rock sugar — brown sugar or regular granulated sugar work fine. Rock sugar gives a slightly cleaner, less bitter sweetness but the difference is small.
  • Dark soy sauce — if you only have regular soy, use it throughout but add a teaspoon of molasses or dark treacle to get closer to the depth and colour.

Ingredients

  • 1 kg pork belly | cut into 4cm chunks

  • 3 tbsp dark soy sauce

  • 3 tbsp soy sauce

  • 3 tbsp Shaoxing rice wine

  • 3 whole star anise

  • 1 stick cinnamon

  • 40 g rock sugar (or 2 tbsp brown sugar)

  • 300 ml water

  • 3 slices ginger

  • 2 spring onions | tied in a knot

  • 1 tbsp vegetable oil

Directions

  • Bring a pot of water to the boil. Blanch pork belly pieces for 3 mins to remove impurities. Drain and rinse under cold water.

  • Heat oil in a wok or heavy pot over medium heat. Add rock sugar and stir until it melts and turns amber.

  • Add pork belly and toss to coat in the caramel for 2 mins.

  • Add both soy sauces, Shaoxing wine, star anise, cinnamon, ginger and spring onions. Pour in water - it should come about halfway up the pork.

  • Bring to a boil, then reduce to a very gentle simmer. Cover and cook for 1 hr 30 mins, turning pork occasionally.

  • Uncover and increase heat to medium. Cook for a further 15-20 mins, stirring frequently, until the sauce reduces to a thick, glossy glaze that coats the pork. Serve over rice.