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Savor classic Asian comfort food with this Braised Chinese Red-Cooked Pork Belly (Hong烧肉), simmered slowly in soy sauce, Shaoxing wine, and rock sugar. Long braising transforms fatty pork belly into meltingly tender bites coated in a glossy, mahogany-colored glaze. Star anise and ginger infuse the sauce with authentic aromatic depth.
Prep Time
20 min
Per serving
520kcal
Calories
18g
Protein
Cook Time
110 min
Servings
4 people
Difficulty
medium
14g
Carbs
46g
Fat
12g
Sugar
Follow step-by-step with voice guidance.
1. Cut pork belly into 1.5-inch square cubes and blanch in boiling water for 5 minutes, then drain.
2. In a wok or heavy pot, heat rock sugar with water over medium heat until it melts and caramelizes into golden syrup.
3. Add blanched pork belly cubes to the caramel and toss until coated.
4. Add sliced ginger, garlic cloves, star anise, cinnamon stick, Shaoxing wine, light soy sauce, dark soy sauce, and water.
5. Bring to a boil, then reduce heat to low, cover with lid, and simmer gently for 1.5 hours.
6. Remove lid during the final 20 minutes to let the braising sauce reduce into a glossy glaze.
7. Garnish with chopped green onions and serve warm over steamed rice.
Caramelize Sugar Carefully: Melting rock sugar creates a rich mahogany color and caramel depth. Blanch Pork Belly: Blanching removes impurities for a clean braising broth. Reduce Glaze at End: Removing the lid thickens the sauce into a shiny coating.
The combination of dark soy sauce and caramelized rock sugar creates the rich reddish-brown hue.
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