Red-cooked Pork Belly (Hong Shao Rou): A Taste of Traditional Chinese Comfort

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Red-cooked Pork Belly, known as Hong Shao Rou in Mandarin, is a beloved dish in Chinese cuisine that exemplifies the art of slow cooking and flavor infusion. This dish originates from the Jiangnan region of China, particularly Shanghai and its surrounding areas, where it is a staple in both home kitchens and restaurants. The name “red-cooked” refers to the deep reddish-brown color imparted to the meat by the soy sauce and caramelization process during cooking. Red-cooked Pork Belly is celebrated for its melt-in-your-mouth texture, rich flavors, and comforting aroma, making it a favorite among both locals and those who appreciate Chinese culinary traditions.

Culinary Heritage and Significance

Red cooking is a traditional Chinese cooking technique that involves braising meat in a mixture of soy sauce, sugar, and spices, resulting in a flavorful and tender dish. This technique not only enhances the flavor of the pork belly but also tenderizes the meat, creating a dish that is both succulent and deeply satisfying. Red-cooked Pork Belly holds cultural significance as a dish often served during festivals, family gatherings, and celebrations, symbolizing prosperity and auspiciousness.


To prepare Red-cooked Pork Belly, gather the following ingredients:

For the Pork Belly:

  • Pork Belly: 1 lb (about 450g), skin-on, cut into 1-inch cubes
  • Ginger: 1-inch piece, sliced
  • Garlic: 3 cloves, smashed
  • Scallions: 2 stalks, cut into 2-inch pieces
  • Star Anise: 2 pods
  • Dried Red Chilies: 2 pieces (optional, for heat)
  • Shaoxing Wine (or Dry Sherry): 2 tbsp
  • Dark Soy Sauce: 3 tbsp
  • Light Soy Sauce: 2 tbsp
  • Rock Sugar (or Brown Sugar): 2 tbsp
  • Water or Stock: 2 cups
  • Vegetable Oil: 2 tbsp
  • Salt: To taste
  • Cilantro: For garnish (optional)

Preparation and Cooking Instructions

  1. Prepare the Pork Belly:
    • Blanch the pork belly cubes in boiling water for 5 minutes to remove impurities. Drain and set aside.
  2. Stir-fry Aromatics:
    • Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add ginger, garlic, scallions, star anise, and dried red chilies (if using). Stir-fry for 1-2 minutes until fragrant.
  3. Braise the Pork Belly:
    • Add the blanched pork belly cubes to the pot. Stir-fry for 3-4 minutes until the pork belly starts to brown.
    • Pour in Shaoxing wine (or dry sherry), dark soy sauce, light soy sauce, and rock sugar (or brown sugar). Stir well to coat the pork belly with the sauce.
  4. Simmer the Dish:
    • Add enough water or stock to just cover the pork belly. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the pork belly is tender and the sauce has reduced and thickened to a glaze-like consistency.
  5. Serve:
    • Transfer Red-cooked Pork Belly to a serving dish. Garnish with chopped cilantro (if using).
    • Serve hot with steamed rice and a side of steamed vegetables.

Tips for Perfect Red-cooked Pork Belly

  • Choosing Pork Belly: Look for pork belly with an even layer of fat and meat for the best texture and flavor.
  • Slow Cooking: Simmering the pork belly over low heat allows the flavors to meld together and ensures tender meat.
  • Sauce Consistency: Adjust the cooking time to achieve a sauce that coats the pork belly without being too watery.

Serving Suggestions

Red-cooked Pork Belly can be served:

  • As a Main Dish: Serve with steamed jasmine rice or noodles for a hearty meal.
  • In a Multi-course Meal: Pair with other Chinese dishes such as stir-fried vegetables or soup.
  • During Festive Occasions: Perfect for celebrating special events and holidays, symbolizing good fortune and abundance.

Nutritional Benefits

  • Pork Belly: Provides protein, B vitamins, and essential fats, supporting muscle growth and overall health.
  • Aromatics and Spices: Contribute antioxidants and anti-inflammatory properties.
  • Soy Sauce and Shaoxing Wine: Rich in umami flavor and contribute to the dish’s depth of taste.


Red-cooked Pork Belly (Hong Shao Rou) is a dish that embodies the essence of traditional Chinese cooking—slow-cooked, flavorful, and deeply satisfying. By following this recipe, you can recreate a dish that showcases the richness of pork belly, infused with the savory-sweet flavors of soy sauce, ginger, and spices. Whether enjoyed as a comforting meal at home or served during festive occasions, Red-cooked Pork Belly promises to delight with its tender texture, rich flavors, and cultural significance, offering a taste of Chinese culinary heritage in every bite.

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Written by Robert Zelesky

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