How to make Red Braised Pork Belly

Close up shot of Red Braised Pork Belly with chopticks
Front shot of Red Braised Pork Belly on top of Steamed rice
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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.

Author: Rachel Ottier-Hart
Average: 5 (3 votes)
Prep Time
15 mins
Cook Time
60 mins
Total Time
75 mins



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.

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Chinese Style Braised Pork Belly, recipe, easy, homemade, how to make

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