Red-Braised Pork Belly (红烧肉)

🌟 A Dish That Feels Like Home

Red-braised pork belly, or 紅燒肉, is a beloved comfort dish in Chinese home kitchens. Every family has their version — this one is rich, glossy, and deeply savoury, with a hint of sweetness from caramelised sugar. It’s the kind of dish you crave on cold days, or when you’re far from home.

This recipe stays true to its traditional roots, but is written with substitutions and clear steps so you can make it confidently — whether you're cooking in Shanghai or Stockholm.

💖 Why You’ll Love This Recipe

• Authentic flavor, simplified technique
• Easy substitutions if you're outside of Asia
• Deeply savory and satisfying with plain rice
• Great for meal prep — even better the next day

✍️ Key Ingredients

• Pork belly: Look for pieces that are at least 2.5–3cm thick, with a good fat-to-meat balance.
• Rock sugar: Adds shine and subtle sweetness. Brown sugar is a good substitute.
• Shaoxing wine: A pantry staple in Chinese cuisine. Use dry sherry or white wine if needed.
• Dark soy sauce: Adds color and depth. Don’t skip it.

🧼 Ingredients

📊 How to Make It

1. Blanch the Pork
   Add pork belly to a pot of boiling water. Blanch 2–3 minutes to remove impurities. Rinse with hot water.
2. Caramelise the Sugar (Optional)
   Heat oil in a heavy pot, add sugar and melt until amber. You’ll want to move fast as it can burn quickly.
3. Brown the Pork (Optional)
   Add pork to the caramel and coat evenly. Sear until slightly brown.
4. Add Aromatics
   Stir in ginger, green onion, star anise, cinnamon, bay leaves, and garlic. Cook until fragrant.
5. Deglaze and Season
   Pour in Shaoxing wine to lift caramel bits. Add both soy sauces and stock.
6. Braise
   Bring to boil, reduce heat, and simmer 1–2 hours until tender but not falling apart.
7. Reduce the Sauce
   Uncover and raise heat. Simmer ~10 minutes until the sauce is thick and glossy.
8. Serve
   Plate and garnish with green onion if you like. Serve with hot rice.

💡 Tips & FAQ

• Can I use another cut of pork? Pork shoulder works, but pork belly gives the best texture.
• Can I make this in advance? Yes — it tastes even better after a night in the fridge.
• What if I don’t have Shaoxing wine? Use dry sherry, white wine, or omit with a splash of soy sauce.
• Can I add tofu or eggs? Yes! Add boiled eggs or tofu puffs in the last 30–45 minutes of braising.

📖 Ingredient Guides

Want to dive deeper into Chinese cooking? I’ve written some guides to help:

• Shaoxing Wine — What It Is and Why We Use It
• Chinese Pantry: Essentials You Should Know
• How to Caramelise Sugar the Chinese Way