Red Braised Pork Belly
红烧肉
Chairman Mao's favorite dish — meltingly tender pork belly braised in a rich caramel-soy sauce until the fat is translucent and the meat falls apart.
📋 Ingredients
What Is Red Braised Pork Belly?
💡 Ingredient Notes: Red Braised Pork Belly (红烧肉, hóng shāo ròu) is the ultimate Chinese comfort dish — cubes of pork belly slow-braised until the fat is translucent and the meat is fork-tender, coated in a glossy, savory-sweet caramel sauce. Legend has it this was Chairman Mao's favorite dish.
📝 Instructions
Blanch the Pork
Cut pork belly into 3cm cubes. Blanch in boiling water for 3 minutes to remove impurities. Rinse and pat dry.
Caramelize the Sugar
In a dry pot over low heat, melt rock sugar until it turns amber. Be patient — this is the step that gives the dish its signature red glaze. Don't let it burn.
Sear the Pork
Add pork to the caramel, stirring to coat every piece. The sugar will harden slightly — that's normal. Add Shaoxing wine, soy sauces, and aromatics.
Slow Braise
Add water to just cover the pork. Add star anise, cinnamon, and ginger. Bring to a boil, then reduce to the gentlest simmer. Cover and cook for 60-70 minutes.
Reduce
Remove lid, increase heat, and reduce the sauce until thick and glossy. The pork should be dark, shiny, and tremblingly tender.
💡 Pro Tips
- 💡Pork belly with skin on — the skin adds gelatin for a richer sauce.
- 💡Low and slow — rapid boiling makes meat tough. The gentlest simmer is key.
- 💡Rock sugar, not white sugar — it creates a deeper, more complex sweetness and better glaze.