Cassie's Kitchen/Shanghai/Hunan/Braised

红烧肉Red Braised Pork Belly

Hóng Shāo Ròu — Chairman Mao's Favorite

"Melt-in-your-mouth pork belly, lacquered in caramelized soy. Chinese comfort food at its finest."

2Hours
6Servings
2/5Difficulty

The Origin

The People's Dish

红烧肉 (hóng shāo ròu) is one of China's most beloved dishes. Different regions claim their version as authentic — Hunanese (Mao's birthplace), Shanghainese (sweeter), Sichuan (spicier). They're all correct.

The technique of "red cooking" — braising in soy sauce, sugar, and aromatics — creates meat that's tender, deeply flavored, and magnificently caramelized. This is slow cooking at its most rewarding.

"The fat renders, the meat softens, and time transforms humble pork into something magical."

The Ingredients

The Meat

  • 2 lbsPork belly, skin-onCut into 1.5-inch cubes

The Aromatics

  • 4Scallions, cut into 2-inch pieces
  • 1 inchGinger, sliced
  • 3Star anise
  • 1 stickCinnamon
  • 2Bay leaves
  • 1 tspSichuan peppercorns (optional)

The Braising Liquid

  • ¼ cupShaoxing wine
  • 3 tbspDark soy sauce
  • 2 tbspLight soy sauce
  • 3 tbspRock sugar (or brown sugar)
  • 2 cupsWater or stock

The Method

01

Prep the Pork

1

Place pork belly cubes in cold water. Bring to boil. Cook 3 minutes. Drain and rinse under cold water. Pat dry.

Why Blanch?

This removes impurities and excess blood. Cleaner meat = cleaner sauce.

02

Caramelize

2

Heat wok or heavy pot over medium. Add pork cubes fat-side down. Render until golden (about 5 minutes).

3

Add rock sugar. Stir until melted and caramelized around the pork (3-4 minutes). Watch carefully — you want amber, not burnt.

03

Braise

4

Add aromatics (scallions, ginger, star anise, cinnamon, bay leaves). Stir briefly.

5

Add Shaoxing wine (it will sizzle dramatically). Add soy sauces and water. Bring to boil.

6

Reduce to lowest simmer. Cover and cook 1.5-2 hours, until pork is meltingly tender.

7

Uncover, increase heat. Reduce sauce until thick and glossy, basting pork as you go.

The Finish

The sauce should coat the back of a spoon. Each piece of pork should be lacquered in that gorgeous mahogany glaze.

Variations

Add Eggs

Add hard-boiled eggs (peeled) in the last 30 minutes. They soak up the sauce beautifully.

Shanghai Style

Add more sugar for a sweeter profile. This is the classic Shanghai approach.

Instant Pot

Pressure cook 30 minutes instead of braising. Then reduce sauce on sauté mode.