How to make Red Braised Pork Belly

Calendar icon Published: Jan 12th 2022 by Rachael Ottier Hart
Clock icon Last updated: Dec 17th 2024
Read time: 2 mins
Cuisine:
Asian
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This recipe, developed through the collective effort of at least 6 experts, underwent meticulous research and testing for over 3 months. Learn more about our process in the art and science behind our recipes or read how we use AI responsibly. This post may contain affiliate links. Read our Disclosure Policy.
Nutrition Disclosure
Close up shot of Red Braised Pork Belly with chopticks

Red cooked pork or Hong Shao Rou is a popular Chinese dish that uses the pork belly cut of meat. The dish is known for its flavor with a rich sauce with a rich dark red color. This sauce is made with two types of Chinese soy sauce, light and dark. The light sauce is also known as regular or commonly used as an everyday condiment that’s salty, has a thin consistency and light color. On the other hand, the Dark sauce is not as salty, thicker texture, darker color, and is used for flavor and color when cooking. This recipe will show you how to make Red Braised Pork Belly in a few simple steps. You can serve this as an appetizer or as part of a full Asian-inspired meal.

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#Ketogenic #Paleo #Whole30 #Comfort Food #Family Dinners #Christmas #Thanksgiving #Pork #Skillet
Author: Rachael Ottier Hart
Average: 5 (4 votes)
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Time & Serves

Prep Time
15 mins
Cook Time
60 mins
Total Time
75 mins
Serves
4

Ingredients

  • 350 grams Lean Pork Belly - skin on

  • 2 tablespoons Peanut Oil

  • 1 tablespoon Brown sugar

  • 45 ml Shaoxing Rice Wine

  • 1 tablespoon Light Soy Sauce

  • 2 ½ teaspoons Dark Soy Sauce

  • 300 ml Water

Instructions

Cut the pork belly into bite-sized chunks about ¾ of an inch thick.

Using a large stock pot will ¾ the way with water and bring to a boil.

Once the water is boiling, place the pork into the water and cook for 5 minutes to clean the pork.

After the 5 minutes, strain, wash, and rinse the pork and set aside.

Heat a Wok or Large Deep Skillet on low then add the oil and sugar.

Once the sugar melts, mix in the pork, increase the heat to medium, and then sauté the pork until light brown.

Reduce the heat to low and mix in the wine, both soy sauces and the water. Then cover and let simmer for 45 minutes or until the pork is fork-tender.

Occasionally check the pork to stir and add water to prevent the sauce from burning.

Once the pork is fork-tender, uncover and simmer until the sauce is reduced to a dark and silky glaze, then remove from the heat and serve warm.

Nutrition Disclosure

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Rachael Ottier Hart
Author:
Culinary Storyteller & Spa Manager

More posts by Rachael Ottier Hart

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