There’s a little corner of my kitchen where tradition marries indulgence, and that’s where I discovered the delightful world of Chinese Braised Pork Belly, or Hong Shao Rou. The moment I began this culinary journey, the warm, sweet aroma of caramelizing sugar mingled with fragrant spices enveloped my senses, transporting me far beyond my modest home kitchen.
This dish, known for its incredibly tender meat and rich, glossy sauce, is a must-try for anyone craving a flavorful experience that goes beyond the everyday. After a long week of takeout and fast food, I craved something that would not only satisfy my taste buds but also warm my heart. It’s perfect for impressing family at the dinner table and satisfying even the pickiest of eaters.
Join me as we dive into this timeless recipe that combines simple ingredients and a bit of patience, resulting in a meal that’s as rewarding to make as it is to enjoy. Trust me, this dish will elevate your culinary repertoire and transform weeknight meals into something extraordinary!
Why is Chinese Braised Pork Belly a Must-Try?
Tender, succulent meat: The slow braising process transforms pork belly into a melt-in-your-mouth delight.
Rich, aromatic sauce: Infused with ginger, garlic, and star anise, every bite is bursting with layered flavors.
Perfect comfort food: This dish is the epitome of warmth and heartiness, perfect for family gatherings or a cozy night in.
Impressive presentation: The glossy sauce and tender meat elevate your dinner table aesthetic impressively.
Satisfyingly simple: With just a pot and patience, you can create a gourmet meal without a culinary degree!
Crowd-pleaser: Even picky eaters will love the sweet and savory balance, ensuring they come back for seconds!
Chinese Braised Pork Belly Ingredients
• Here’s what you’ll need to create the ultimate comfort dish!
For the Braise
- Pork belly – 1.5 pounds of thick pork belly helps achieve that mouthwatering tenderness.
- Water – 3 cups to create a flavorful braising liquid that melds the spices intricately.
- Garlic – 2 cloves, crushed for a rich layer of flavor in the sauce.
- Ginger – 1/2 inch, sliced thin to add a warm, aromatic kick to the dish.
- Star anise – 2 pieces for a subtle licorice note that enhances depth.
- Szechuan peppercorn – 10 (optional) for an extra punch of heat, if you like a bit of spice.
- Cinnamon stick – 1/2 piece to add warmth and a subtle sweetness to balance the dish.
For the Caramel Sauce
- Cooking oil – 2 tablespoons to sauté the pork belly and build flavor.
- Brown sugar – 7 tablespoons, crucial for caramelizing the meat and creating that rich sauce.
- Light soy sauce – 2 tablespoons for saltiness that lifts the flavors.
- Dark soy sauce – 4 tablespoons, adding depth and an attractive caramel color.
- Shaoxing wine – 1 tablespoon (or dry sherry) to impart a traditional taste that elevates the dish.
Dive into making this Chinese Braised Pork Belly using these ingredients, and you’ll be rewarded with a delightful and memorable dinner experience!
How to Make Chinese Braised Pork Belly
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Boil the Water: In a wide pot or pan, add three cups of water and bring to a boil over medium-high heat. Once boiling, add the pork belly and parboil for one minute on each side until the exterior is firm. Remove the pork belly and set the hot water aside.
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Infuse the Liquid: Add the crushed garlic, sliced ginger, star anise, Szechuan peppercorn (if using), and cinnamon stick to the reserved water, keeping it over low heat to let the flavors meld beautifully.
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Cut the Pork: Trim the pork belly into cubes, roughly 1.5 inches on each side, to ensure even cooking and maximum flavor absorption.
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Heat the Oil: In a Dutch oven or large pot, heat cooking oil over medium-low heat. Add 3.5 tablespoons of brown sugar and allow it to melt without stirring — this will create a rich caramel.
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Caramelize the Pork: Once the sugar has melted and turned dark amber, add the cubed pork belly. Cook, gently flipping the pieces until they are beautifully coated in caramel.
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Add Sauces: Pour the light soy sauce, dark soy sauce, and Shaoxing wine over the pork. Cook for about a minute to let the flavors combine before proceeding.
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Braise the Pork Belly: Add the infused water and spices to the pot, ensuring the pork is submerged. Braise over medium-low heat for 2 hours, stirring every 30 minutes.
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Check for Tenderness: After 2 hours, test the tenderness of the meat by piercing with a chopstick. If it needs more time, cover and continue braising until tender to your liking.
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Thicken the Sauce: Remove the lid, raise the heat to medium, and add the remaining 3.5 tablespoons of sugar. Cook for about 20 minutes until the sauce reduces and thickens, stirring continuously to avoid burning.
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Serve: Carefully remove the pork from the pot and drizzle with some of the thickened sauce. Serve your sumptuous Chinese Braised Pork Belly hot with rice and seasonal vegetables for a wholesome meal!
Optional: Garnish with scallions or sesame seeds for a fresh, colorful touch!
Exact quantities are listed in the recipe card below.
Make Ahead Options
Preparing your Chinese Braised Pork Belly ahead of time is a game changer for busy weeknights! You can cut the pork belly into cubes and marinate it in the sauce (light soy sauce, dark soy sauce, and Shaoxing wine) up to 24 hours in advance to fully absorb the flavors. Additionally, you can prepare the infusion liquid (water with spices) and store it in the refrigerator for up to 3 days. When you’re ready to cook, simply combine the marinated pork belly with the infusion liquid in your pot and follow the braising steps, knowing that you’ll achieve delicious results just as flavorful as if prepared fresh. This method not only saves your time but also enhances the depth of flavor, making mealtime stress-free!
Helpful Tricks for Chinese Braised Pork Belly
Prep Ingredients Ahead: Make sure to prep all your ingredients beforehand. Having everything within reach helps maintain a good flow during cooking.
Watch the Sugar: Be mindful while caramelizing the sugar; don’t stir until it’s melted. Stirring too early can cause it to crystallize, ruining your sauce.
Adjust to Taste: After braising, don’t hesitate to adjust seasoning. If you prefer a sweeter sauce, add a touch more sugar during the final reduction.
Check for Tenderness: Use a chopstick to test the meat’s tenderness. If you want it to melt-in-your-mouth, braise it longer with the lid on.
Stir Occasionally: Don’t forget to stir every 30 minutes; it’ll prevent sticking and ensure even flavor throughout the Chinese Braised Pork Belly.
Garnish for Flair: A sprinkle of scallions or sesame seeds can elevate your dish dramatically, adding a fresh crunch that complements the rich pork.
What to Serve with Chinese Braised Pork Belly?
To create a memorable meal, consider these delightful pairings that perfectly complement the rich flavors of your braised pork belly.
- Steamed Jasmine Rice: The fluffy, fragrant rice soaks up the rich sauce, balancing flavors and textures beautifully.
- Sautéed Bok Choy: Crisp and vibrant, this green veggie provides a fresh contrast that brightens each bite of the savory pork.
- Cucumber Salad: A light, tangy cucumber salad refreshes the palate, making every mouthful a burst of flavor with every delicious bite.
- Garlic Stir-Fried Green Beans: Their earthy crunch adds a satisfying textural element that complements the tender, rich pork belly wonderfully.
- Chili Oil Drizzle: A splash of chili oil over the finished dish invokes warmth and spice, enhancing the already layered flavors.
- Asian Pickles: Serving pickles on the side adds a tangy crunch that cuts through the richness, making every bite feel exciting.
- Mango Sticky Rice: For dessert, this sweet treat offers a tropical twist, winding down your meal with comforting sweetness that lingers.
- Ginger Tea: A warm cup of ginger tea enhances your dining experience, offering a cozy finish to this flavorful journey.
- Craft Beer: A smooth, light beer can offset the richness of the pork, creating a delightful contrast with every sip.
- Sake: Enjoying warm sake alongside can elevate the flavors of the meal, bridging the traditional elements beautifully.
How to Store and Freeze Chinese Braised Pork Belly
Fridge: Store leftover Chinese Braised Pork Belly in an airtight container for up to 3 days. This keeps the meat tender and flavorful for your next meal.
Freezer: Freeze the pork belly in a tightly sealed container or freezer bag for up to 3 months. Be sure to label with the date for easy tracking.
Reheating: Thaw overnight in the fridge for best results, then reheat gently on the stovetop over low heat until warmed through. Add a splash of water to maintain moisture.
Airtight Storage: Ensure you cool the dish completely before transferring it to the fridge or freezer. This prevents moisture buildup and preserves the delicious sauce!
Chinese Braised Pork Belly Variations
Add your twist and make this dish your own, exploring delicious flavor possibilities!
- Dairy-Free: Use coconut aminos instead of soy sauce for a gluten-free alternative with a hint of sweetness.
- Vegetarian Option: Swap the pork belly for mushrooms or eggplant, absorbing rich flavors during braising for a hearty meal.
- Spicy Kick: Incorporate some diced chili peppers while braising for a fiery heat that balances the sweetness beautifully.
- Herb Infusion: Toss in fresh herbs like scallions or cilantro during the last few minutes of cooking for a bright, fresh note.
- Sweet and Sour: Add a splash of rice vinegar or tamarind paste towards the end of cooking for a delightful tang that cuts through the richness.
- Citrus Twist: Zest an orange or add a few slices into the braising liquid for a citrusy lift that complements the dish’s sweetness.
- Honey Variation: Replace brown sugar with honey for a floral flavor profile that adds warmth and complexity to the sauce.
- Alternative Protein: Try this recipe with beef short ribs or chicken thighs for a different but equally delicious protein option.
Feel free to mix and match these variations to create a unique version that reflects your taste and mood!
Chinese Braised Pork Belly (Hong Shao Rou) Recipe FAQs
What is the best way to select pork belly for this recipe?
Absolutely! Look for pork belly that has a good amount of meat with an even layer of fat. The ideal cut should be about 1.5 inches thick with skin on, as this helps achieve that tender texture and succulent flavor after braising.
How should I store leftover Chinese Braised Pork Belly?
Store your leftovers in an airtight container in the refrigerator for up to 3 days. This will keep the meat deliciously tender and full of flavor, ready for your next meal.
Can I freeze Chinese Braised Pork Belly, and how?
Certainly! To freeze, let the pork belly cool completely, then transfer it to a freezer-safe container or a tightly sealed freezer bag. Label it with the date and freeze for up to 3 months. When ready to enjoy, thaw it overnight in the fridge before reheating gently on the stovetop, adding a splash of water to keep it moist.
What if my braised pork belly isn’t tender enough?
Very! If you find the pork isn’t as tender as you’d like after the recommended braising time, simply cover the pot and continue braising over low heat. Check the tenderness every 15 to 30 minutes. If needed, add a splash of the braising liquid to keep things moist and packed with flavor.
Are there any dietary considerations to keep in mind?
Yes! If you’re cooking for others, be mindful of any allergies, especially to soy sauce, which contains gluten. You can substitute gluten-free soy sauce if you’re catering to gluten-sensitive individuals.
How do I know when to stop braising and serve?
To check for tenderness, use a chopstick to pierce the meat; it should slide in easily. When it reaches your desired tenderness—typically after 2 to 3 hours under low heat—it’s time to remove the lid, thicken the sauce, and get ready to serve your mouthwatering Chinese Braised Pork Belly!
Perfectly Tender Chinese Braised Pork Belly (Hong Shao Rou) Recipe
Ingredients
Equipment
Method
- Boil the Water: In a wide pot or pan, add three cups of water and bring to a boil over medium-high heat. Once boiling, add the pork belly and parboil for one minute on each side until the exterior is firm. Remove the pork belly and set the hot water aside.
- Infuse the Liquid: Add the crushed garlic, sliced ginger, star anise, Szechuan peppercorn (if using), and cinnamon stick to the reserved water, keeping it over low heat to let the flavors meld beautifully.
- Cut the Pork: Trim the pork belly into cubes, roughly 1.5 inches on each side, to ensure even cooking and maximum flavor absorption.
- Heat the Oil: In a Dutch oven or large pot, heat cooking oil over medium-low heat. Add 3.5 tablespoons of brown sugar and allow it to melt without stirring.
- Caramelize the Pork: Once the sugar has melted and turned dark amber, add the cubed pork belly. Cook, gently flipping the pieces until they are beautifully coated in caramel.
- Add Sauces: Pour the light soy sauce, dark soy sauce, and Shaoxing wine over the pork. Cook for about a minute to let the flavors combine.
- Braise the Pork Belly: Add the infused water and spices to the pot, ensuring the pork is submerged. Braise over medium-low heat for 2 hours, stirring every 30 minutes.
- Check for Tenderness: After 2 hours, test the tenderness of the meat by piercing with a chopstick. Continue braising until tender to your liking.
- Thicken the Sauce: Remove the lid, raise the heat to medium, and add the remaining 3.5 tablespoons of sugar. Cook for about 20 minutes until the sauce reduces and thickens.
- Serve: Carefully remove the pork from the pot and drizzle with some of the thickened sauce. Serve hot with rice and seasonal vegetables.