Chinese Braised Pork Belly (Hong Shao Rou)

Yield: 4 servings
Prep time: 20 minutes
Cook time: 90 minutes
Total time: ~1 hour 50 minutes

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Ingredients

Main

• 900 g (2 lb) pork belly, skin on

• 2 tablespoons neutral oil (or pork fat)

Aromatics

• 4 cloves garlic, lightly crushed

• 4 slices fresh ginger

• 2 scallions, cut into 5 cm (2-inch) segments

Seasonings

• 3 tablespoons rock sugar (or light brown sugar)

• 3 tablespoons Shaoxing wine

• 4 tablespoons light soy sauce

• 2 tablespoons dark soy sauce

• 1½ cups water (or unsalted chicken stock)

Spices

• 2 star anise

• 1 small cinnamon stick

• 2 bay leaves (optional)

Garnish (optional)

• Finely chopped scallions

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Step-by-Step Instructions

1. Prepare the Pork Belly

• Cut pork belly into large cubes, about 4–5 cm (1½–2 inches).

• Bring a pot of water to a boil.

• Add pork belly and blanch for 3–4 minutes to remove impurities.

• Drain and rinse under warm water. Set aside.

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2. Caramelize the Sugar (Key Step)

• Heat oil in a heavy pot or Dutch oven over medium-low heat.

• Add rock sugar and stir gently.

• Cook until sugar melts and turns amber caramel (do not burn).

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3. Brown the Pork

• Carefully add pork belly to the caramel.

• Stir to coat all sides evenly.

• Cook for 5–7 minutes until lightly browned and glossy.

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4. Build the Flavor Base

• Add ginger, garlic, and scallions. Stir until fragrant.

• Pour in Shaoxing wine; let alcohol cook off for 1 minute.

• Add light soy sauce and dark soy sauce. Stir well.

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5. Braise

• Add star anise, cinnamon stick, and bay leaves.

• Pour in water until pork is just covered.

• Bring to a gentle boil, then reduce to low heat.

• Cover and simmer for 70–90 minutes, stirring occasionally.

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6. Reduce the Sauce

• Remove lid during last 10–15 minutes.

• Let sauce thicken until glossy and coats the pork.

• Taste and adjust (more sugar for sweetness or soy sauce for salt).

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Serving Suggestions

• Serve hot over steamed jasmine rice.

• Pair with blanched greens (bok choy or Chinese broccoli).

• Best enjoyed after resting 10 minutes for deeper flavor.

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Texture & Flavor Notes

• Pork should be melt-in-your-mouth tender.

• Sauce is sweet, savory, deeply caramelized, and rich.

• Fat renders down, creating a silky mouthfeel without greasiness.

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Storage & Reheating

• Refrigerate up to 3 days.

• Reheat gently on stovetop with a splash of water.

• Flavor improves the next day.

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Pro Tips

• Keep heat low during caramelizing to avoid bitterness.

• Rock sugar gives authentic shine and depth.

• Do not rush reduction—glossy sauce is essential.