Chinese Braised Pork Belly (Hong Shao Rou)

Chinese braised pork belly, or hong shao rou, is one of those comforting dishes that instantly makes you want another bowl of rice. The pork is slowly simmered until the layers turn rich, glossy, tender, and packed with deep savory flavor.

This hong shao rou recipe creates melt-in-your-mouth pork belly with a delicious balance of soy sauce, aromatics, and subtle sweetness. Served with steamed rice and greens, it’s a classic Chinese comfort food that tastes even better the next day.

Chinese braised pork belly or hong shao rou, is one of my favorite comfort dishes to make when I want something rich, hearty, and satisfying. Tender pork belly is slowly simmered in soy sauce, sugar, ginger, and aromatic spices until the sauce turns beautifully glossy and the meat becomes melt-in-your-mouth tender. The balance of savory, sweet, and umami flavors makes it perfect with a bowl of warm steamed rice.

Unlike the more elaborate Dong Po Rou, hong shao rou is often prepared as a simple home-style dish enjoyed across many Chinese households. I love how the pork belly becomes soft and silky while still staying juicy and flavorful after braising. Served with blanched bok choy and rice, this Chinese dish feels like the kind of comforting meal you would happily make again and again.

If you enjoy comforting Chinese dishes like crispy pork belly, braised pork shank, or tomato egg stir fry, this braised recipe is another delicious classic to add to your dinner rotation.

Looking for more comforting dishes like this? Explore my collection of Chinese recipes for more easy, home-style favorites.

Recipe Ingredients

Ingredient Notes

Pork belly. Choose pork belly with balanced meat and fat layers for the best texture after braising. I like using pork belly with visible five layers because it becomes tender and melt-in-your-mouth without feeling overly greasy. Cut the pork into large cubes or your preferred size since the pieces will shrink slightly during cooking.

Dried chili. This is optional, but I like adding a few dried chilies to give this dish a gentle hint of heat that balances the rich savory sauce beautifully.

Sweet soy sauce. A small amount of sweet soy sauce adds extra depth and color to this hong shao rou recipe, but you can skip it if you do not have any. Simply add a little more palm sugar instead.

Palm sugar. Palm sugar gives the braised pork belly a deeper caramel-like sweetness compared to regular white sugar.

Mushroom powder. I also like adding a little mushroom powder to strengthen the umami flavor and make the sauce taste richer and more savory.

Star anise. Star anise adds a warm, licorice-like aroma that is characteristic of many Chinese braised dishes. If you don’t have whole star anise, you can substitute it with a small amount of homemade Chinese Five Spice Powder, although the flavor profile will be slightly different.

Variations

Add boiled eggs. Hard-boiled eggs are a delicious addition to this Chinese recipe because they absorb the rich savory braising sauce beautifully.

Add fried tofu. Fried tofu works wonderfully in braised pork belly since the tofu soaks up all the flavorful sauce while adding extra texture to the dish.

Add pork tongue. For a richer and more traditional variation, you can braise pork tongue together with the pork belly. The texture becomes tender and flavorful after slow cooking.

Make it spicier. Add extra dried chilies or a little chili oil if you enjoy a spicier braised pork belly.

Use rock sugar. Traditional Chinese braised pork belly is often made with rock sugar, but palm sugar creates a deeper caramel flavor that I personally love in this recipe.

How to Make Chinese Braised Pork Belly

STEP 1. Prepare the pork belly. Wash the pork belly and place it in a pot filled with water (Image 1). Bring to a boil and let it simmer for about 3 minutes to remove impurities (Image 2). Discard the water, rinse the pork belly under running water, and drain well (Image 3). Burn or scrape off any remaining hairs if needed (Image 4).

STEP 2. Prepare the braising sauce. Cut the pork belly into half inch pieces or your preferred size and set aside (Image 5). Heat a little cooking oil in a pot, then add garlic, star anise, and dried chili (Image 6). Stir fry until fragrant.

In a bowl, combine oyster sauce, soy sauce, sweet soy sauce, and water (Image 7). Stir well, then pour the sauce mixture into the pot (Image 8). Let it come to a gentle simmer.

STEP 3. Braise the pork belly. Add the cooking wine to the simmering sauce (Image 9). Carefully add the pork belly pieces into the pot (Image 10). Stir until all the pork belly is evenly coated with the sauce (Image 11). Pour in enough water to fully cover the pork belly (Image 12).

STEP 4. Simmer until tender. Bring the braised pork belly to a boil and skim off any foam or impurities that rise to the surface (Image 13). Once boiling, reduce the heat to low and cover with a lid (Image 14). Let it simmer for about 40 minutes, or until the pork becomes tender. Cooking time may vary depending on the thickness of the pork belly pieces.

Remove the lid and turn the heat to high. Let the sauce boil for another 10 minutes until slightly thickened and glossy (Image 15). Transfer the pork belly using chopsticks, then strain the sauce to remove the garlic, star anise, and dried chili (Image 16).

Serve this delicious dish hot with steamed white rice and vegetables.

Serving Suggestions

This Chinese braised pork belly is best served hot with steamed white rice and simple stir-fried vegetables that help balance the rich savory sauce. I especially love pairing hong shao rou with dishes like green beans and eggs, garlic green beans, chive eggs, or a fluffy shrimp omelette for a comforting family-style meal. If you want something bold, you can pair it with garlic chili oil noodles.

Serve this braised pork in homemade steamed bao buns with pickled mustard greens, cilantro, and peanut powder for a classic Taiwanese gua bao.

Looking for a lighter seafood dish to balance richer flavors? Try to pair it with this easy Cantonese steamed fish.

You can also serve this braised pork belly as part of a larger Chinese dinner spread during Lunar New Year or special family gatherings. Pair it with refreshing drinks like lychee tea or pineapple mint soda, then finish the meal with a light Chinese dessert such as peach gum dessert for a satisfying ending.

Chinese Braised Pork Belly FAQs

Storage

Let this pork belly dish cool completely before storing. Transfer it together with the sauce into an airtight container and keep it in the refrigerator for up to 5 days. The flavors often become even richer the next day.

For longer storage, freeze the braised pork belly in a freezer-safe container for up to 3 weeks. Thaw overnight in the refrigerator before reheating.

To reheat, warm the pork belly gently on the stove over low heat until heated through. Add a splash of water if the sauce becomes too thick.

More Chinese Dishes You’ll Love

• Pork and Broccoli Stir Fry – A quick and savory stir fry that pairs perfectly with steamed rice for an easy weeknight dinner.
• Egg Foo Young – A fluffy Chinese omelette filled with vegetables and protein, topped with a delicious savory gravy.
• Chicken Mushroom Stir Fry – Tender chicken and mushrooms cooked in a rich savory sauce that comes together quickly.
• Green Beans and Ground Beef Stir Fry – A simple stir fry packed with garlic, savory beef, and crisp green beans.
• Szechuan Pork with Tofu – Soft tofu and savory pork cooked in a bold spicy sauce that pairs perfectly with warm rice.
• Ground Pork with Tofu and Shrimp – A hearty home-style Chinese dish with tofu, juicy shrimp, and flavorful ground pork.
• Beef Chow Fun – Wide rice noodles stir-fried with tender beef in a rich savory soy sauce.