Chinese Braised Pork Belly (Hong Shao Rou)

A big bowl of Chinese braised pork belly with blanched bok choy and steamed rice at the back.

5 from 1 vote

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.

Prep Time15

Cook Time50

Total Time1 4

Course: Dinner, Lunch

Cuisine: Chinese

Diet: Gluten Free

Servings: portions

Calories: 718kcal

Author: Claudia

Ingredients

1 kg pork belly
3 tbsp oyster sauce
5 tbsp soy sauce
2 tbsp palm sugar rock sugar
3 tbsp white cooking wine
½ tsp sweet soy sauce
½ tsp mushroom powder
6 pcs garlic cloves
1 pcs dried chili optional
2 pcs star anise
3 tbsp oil
750 cc water

Instructions

Wash the pork belly and place it in a pot filled with water. Bring to a boil and let it simmer for about 3 minutes to remove impurities).
Discard the water, rinse the pork belly under running water, and drain well. Burn or scrape off any remaining hairs if needed.
Cut the pork belly into half inch pieces or your preferred size and set aside. Heat a little cooking oil in a pot, then add garlic, star anise, and dried chili. Stir fry until fragrant.
In a bowl, combine oyster sauce, soy sauce, sweet soy sauce, and water. Stir well, then pour the sauce mixture into the pot. Let it come to a gentle simmer.
Add the cooking wine to the simmering sauce. Carefully add the pork belly pieces into the pot.
Stir until all the pork belly is evenly coated with the sauce. Pour in enough water to fully cover the pork belly.
Bring the braised pork belly to a boil and skim off any foam or impurities that rise to the surface. Once boiling, reduce the heat to low and cover with a lid.
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.
Transfer the pork belly using chopsticks, then strain the sauce to remove the garlic, star anise, and dried chili.
Serve this delicious dish hot with steamed white rice and vegetables.

Notes

Cover the steam hole on the lid. I like covering the small hole on the lid while simmering because it helps trap more heat and moisture inside the pot. This allows the dish to cook faster and helps the pork belly become more tender and melt-in-your-mouth.
Adjust the cooking time based on the pork belly size. Larger and thicker pork belly pieces will need a longer braising time, while smaller pieces cook faster. Simmer until the pork belly becomes soft, tender, and easy to pierce with chopsticks.
Do not rush the braising process. Cooking the pork belly slowly over low heat allows the fat to become silky and flavorful without drying out the meat.
Reduce the sauce at the end. Boiling the sauce uncovered for a few minutes helps create that rich glossy coating that makes this pork belly recipe extra delicious.
Let the flavors develop overnight. Like many braised dishes, this hong shao rou tastes even better the next day after the flavors have fully absorbed into the pork.

Nutrition