Name: Red-Braised Pork
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 400-500g Pork Belly; 2 slices ginger; 1 tbsp oil; 2 tbsp sugar (rock) or 20g rock sugar (broken into smaller pieces); 3 tbsp Shaoxing wine; 2 tbsp light soy sauce; 1.5 tbsp dark soy sauce; 2 cups water (500ml, or enough to cover pork); 1 star anise; 2 ginger slices; ½ stick of cinnamon stick; 1 tsp Sichuan peppercorn; 1 bay leaf; 1 spring onion; 1 spring onion (sliced, for garnish)

There’s nothing like a bowl of warm rice topped with Red-Braised Pork (红烧肉, Hong Shao Rou)! This dish is a favorite comfort food from Shanghai, and once you take a bite, you’ll understand why. The tender, melt-in-your-mouth pork, caramelized with a rich soy-based sauce, is absolutely addictive. It’s the kind of dish that makes your taste buds dance with delight and is perfect for any occasion. Whether you’re a beginner or an experienced cook, this recipe is simple, flavorful, and sure to impress!

Method

1. Prepare the Pork

Start by cutting the pork belly into 1.5-inch pieces. The smaller, uniform pieces help the pork cook more evenly and absorb all the wonderful flavors. Make sure to remove any skin if there is any, as it can become tough during cooking.

2. Boil the Pork

Place the pork pieces into a large pot of boiling water along with the ginger slices. Allow the pork to cook for 2-4 minutes, and during this time, foam will start to form at the top of the water. Skim off this foam carefully using a spoon or ladle. This step helps to remove any impurities from the pork and results in a cleaner final broth. Once done, rinse the pork under cold running water to remove any remaining scum and pat it dry thoroughly with paper towels. Drying the pork ensures that it will brown properly when caramelized.

3. Caramelize the Sugar

In a large pan or wok, heat 1 tablespoon of oil over medium-low heat. Once the oil is warm, add the rock sugar and let it melt slowly. Stir occasionally, making sure it doesn’t burn. The sugar will gradually turn amber in color, which is when you know it’s ready. Be careful not to overdo it, as burnt sugar can add a bitter taste to the dish.

4. Brown the Pork

Once the sugar has caramelized, turn the heat to medium and add the dried pork pieces into the pan. Brown the pork on all sides by turning each piece until it has a golden-brown crust. You may need to do this in batches if your pan is too small, as overcrowding the pan can cause the pork to steam rather than brown. This browning step is essential as it locks in flavor and adds a beautiful color to the pork.

5. Add the Aromatics

With the pork now browned, it’s time to add the aromatic ingredients. Toss in the ginger slices, star anise, cinnamon stick, Sichuan peppercorns, and bay leaf. Stir everything together, allowing the spices and ginger to toast lightly in the pan. This will release their fragrant oils, which will infuse the pork and sauce with rich flavors.

6. Pour in the Liquids

Once the aromatics are fragrant, add the Shaoxing wine, light soy sauce, dark soy sauce, and water into the pan. Stir to combine all the ingredients thoroughly. Bring everything to a boil, allowing the liquid to mix with the caramelized sugar and spices, creating a flavorful base for the braising sauce.

7. Simmer the Pork

Once the liquid has reached a boil, lower the heat to medium-low and cover the pan with a lid. Let the pork simmer gently for 45 minutes to an hour, stirring every 15 minutes to ensure the pork cooks evenly. During this time, the pork will absorb all the flavors from the aromatics and sauces, becoming tender and flavorful. The sauce will also reduce and thicken as it simmers, coating the pork beautifully.

8. Thicken the Sauce

After the pork has become tender, remove the lid and take out the aromatics (star anise, cinnamon stick, ginger slices, etc.) from the pan. Let the sauce continue to simmer uncovered for an additional 5-10 minutes to thicken further. Stir occasionally to prevent burning, and keep an eye on the consistency of the sauce. The sauce should reduce to a rich, glossy glaze that coats the pork pieces nicely.

Necessary Tools

Cutting board and knife
Large pot for boiling pork
Non-stick frying pan or wok
Ladle or spoon for stirring
Paper towels for drying pork
Strainer for skimming scum from the water
Serving dish for final presentation

Red-Braised Pork

Recipe by Justin SelkCuisine: ChineseDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Total time

hour

minutes

Ingredients

400-500g Pork Belly
2 slices ginger
1 tbsp oil
2 tbsp sugar (rock) or 20g rock sugar (broken into smaller pieces)
3 tbsp Shaoxing wine
2 tbsp light soy sauce
1.5 tbsp dark soy sauce
2 cups water (500ml, or enough to cover pork)
1 star anise
2 ginger slices
½ stick of cinnamon stick
1 tsp Sichuan peppercorn
1 bay leaf
1 spring onion
1 spring onion (sliced, for garnish)

Directions

Prepare the pork Cut the pork belly into 1.5-inch pieces.
Boil the pork Place the pork into a pot of boiling water along with the ginger slices. Boil for 2-4 minutes until foam forms. Skim off the scum. Then rinse the pork under cold water and pat dry with paper towels.
Caramelize the sugar Heat oil in a pan over medium-low heat and add the rock sugar. Allow the sugar to melt and turn amber in color be careful not to burn it.
Brown the pork Turn the heat to medium and add the pork pieces into the pan. Brown the pork on all sides in the caramelized sugar. You may need to do this in batches if your pan isn’t large enough.
Add the aromatics Once the pork is browned, add the ginger, star anise, cinnamon stick, Sichuan peppercorns, and bay leaf. Stir and toast them lightly in the pan.
Pour in the liquids Add the Shaoxing wine, soy sauces, and water. Stir everything to combine and bring to a boil.
Simmer Cover the pan, reduce the heat to medium-low, and let the pork simmer for 45-60 minutes, stirring 2-3 times to ensure the pork cooks evenly.
Thicken the sauce Once the pork is tender, remove the lid, take out the aromatics, and cook for an additional 5-10 minutes until the sauce thickens.

Notes

Be careful with the sugar When caramelizing the sugar, make sure to keep an eye on it as it can burn quickly. Stir it constantly to prevent any bitterness.
Don’t skip skimming the scum Boiling the pork initially helps remove any impurities. Skimming the scum will result in a cleaner, smoother broth.
Check the consistency When simmering, check the sauce regularly. If it’s too watery, keep cooking it uncovered to thicken it up.

Serving Suggestions

Serve your Red-Braised Pork over a steaming bowl of fluffy white rice for a classic pairing.
You can also add sautéed greens like bok choy or spinach to balance out the richness of the pork.
This dish goes wonderfully with a side of pickled vegetables or a simple cucumber salad to add some freshness.

Fun Fact

Did you know that Hong Shao Rou is often considered a dish of royalty in China? Its rich, decadent flavors and melt-in-your-mouth texture make it a popular choice for special occasions, family gatherings, and festive meals. It’s so beloved that it has inspired many variations across China and beyond!

Conclusion

If you’re looking for a comforting dish with bold flavors, Red-Braised Pork is the perfect choice. The rich, savory pork pairs beautifully with rice, and the balance of sweet, salty, and spicy flavors will make your taste buds sing. This recipe is not only easy to make, but it also brings a taste of Shanghai into your home. So, next time you’re in the mood for something hearty, give this delicious dish a try trust me, you won’t regret it!