Chinese Braised Pork Belly (Hong Shao Rou or red braised pork) is tender and juicy with a thick and sticky sauce that's sweet and savory!

Why This Recipe Works

Cutting the pork belly into small pieces helps it get tender quickly so you don’t need to braise it for hours.


Pork belly Granulated sugar Shaoxing wine Soy sauce Dark soy sauce Water Star anise Ginger Onions

Place the pork belly in a boiling pot of water and cook for 2-3 minutes. Drain and rinse well to remove impurities.


Heat the sugar in a large pot or wok over medium-low heat until it starts to melt.

Turn the heat to medium and add the pork belly.

Brown in the sugar on all sides, being careful not to burn it. (If it starts to burn, turn the heat down and add the Shaoxing wine).

Get the full Instructions here!

More to eat.  more places to travel. more recipes to cook.