Braised Pork Belly Recipe

Braised Pork Belly, or hong shao rou, is one of China's most beloved celebratory dishes: cubes of pork belly simmered slowly in soy, rock sugar and warm spices until the fat turns to silk and the sauce shines like lacquer. Patience is the only hard part.

Prep time

20 mins

Cook time

120 mins

Total time

140 mins

Servings

4 servings

Calories

720

Ingredients

• 800 g pork belly, skin on, cut into 4 cm cubes
• 2 tablespoons vegetable oil
• 40 g rock sugar (or 3 tablespoons granulated sugar)
• 3 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons Shaoxing wine
• 3 slices ginger
• 2 spring onions, cut into lengths
• 2 star anise
• 1 cinnamon stick
• 2 bay leaves
• 500 ml hot water
• Steamed rice, to serve

Instructions

1. Blanch the pork cubes in boiling water for 3 minutes, then drain and pat dry.
2. Heat the oil in a heavy pot and melt the sugar over low heat until it turns a deep amber caramel.
3. Add the pork and toss quickly to coat in the caramel, then stir in the ginger, spring onions and spices.
4. Pour in both soy sauces, the Shaoxing wine and enough hot water to just cover the pork.
5. Bring to a boil, then cover and simmer on the lowest heat for 1 hour 30 minutes.
6. Uncover and simmer for a further 30 minutes, turning the pork occasionally, until the sauce is thick and glossy.
7. Rest for 10 minutes, skim any excess fat if you like, and serve with steamed rice.

Pro tips

• Blanching the pork first removes impurities and keeps the sauce clear and clean-tasting.
• Keep the heat low and steady; a fierce boil will toughen the meat.
• The dish tastes even better the next day, once the flavours have settled.
• Serve small portions; this is a rich dish best balanced with plain rice and greens.

Frequently asked questions