Red-Braised Pork Belly (红烧肉) — Chairman Mao's Favourite

Prep:105 min

Cook:105 min

Serves:2–4

Difficulty:Medium

Red-braised pork belly is one of China's most beloved dishes — a slow braise that transforms inexpensive pork belly into trembling, glossy, melt-in-the-mouth morsels in a deep mahogany sauce. It's associated above all with Hunan province and famously with Mao Zedong. The "red" in the name comes not from chili but from dark soy sauce and caramelised rock sugar, which together create the characteristic deep auburn colour and balanced sweet-savoury glaze.

Hong shao rou (红烧肉) is one of China's most iconic comfort foods. The red-braising technique is used across Chinese cuisine and represents the Hunanese approach to slow cooking.

Ingredients

• 800g pork belly, skin on, cut into 4cm cubes
• 30g rock sugar (or 2 tbsp regular sugar)
• 3 tbsp dark soy sauce
• 2 tbsp soy sauce
• 3 tbsp Shaoxing wine
• 3 cups water or light stock
• 3 star anise
• 1 cinnamon stick
• 3 cloves garlic, smashed
• 3 slices fresh ginger
• 2 spring onions, knotted
• 2 tbsp neutral oil

Instructions

1
Blanch the pork: place pork cubes in a pot of cold water, bring to a boil and simmer for 5 minutes. This removes blood and impurities. Drain, rinse under cold water, and pat dry.
2
In a heavy-based pot, heat oil over medium heat. Add rock sugar and stir constantly until it melts and turns into an amber caramel — about 3 minutes.
3
Immediately add the blanched pork cubes and stir to coat in the caramel.
4
Add Shaoxing wine and stir. Then add dark soy sauce, soy sauce, star anise, cinnamon, garlic, ginger, and spring onions.
5
Pour in water or stock to nearly cover the pork. Bring to a boil, then reduce to the lowest possible simmer. Cover and cook for 60 minutes.
6
Remove the lid and increase heat slightly. Cook for another 20-30 minutes, stirring occasionally, until the sauce has reduced to a thick, glossy glaze.
7
Remove star anise, cinnamon, spring onion, and ginger before serving. Garnish with sliced spring onion.

Pro Tips

💡Don't skip the blanching step. The impurities it removes would make the sauce murky.
💡Rock sugar creates a shinier glaze and more rounded sweetness than regular sugar.
💡The finished dish should have very little sauce — a thick, sticky glaze, not a soup.

Frequently Asked Questions

Can I make this in a pressure cooker?

Yes — after the caramel and initial browning, pressure cook for 35 minutes then reduce the sauce on the stove.

Is the pork skin edible?

Yes — it becomes gelatinous and soft after the long braise, with a texture similar to thick jelly. It's considered the best part by many.

Can I make this ahead?

This is even better the next day. Refrigerate overnight — the fat will solidify on top, making it easy to remove.

Serving Suggestions

Serve with plain steamed white rice and a fresh green vegetable to cut through the richness. Traditional accompaniments include blanched pak choi or stir-fried Chinese greens.