Rich and Glazed Chinese Pork Belly Recipe You’ll Love 2025
Chinese braised pork belly, also known as Hong Shao Rou, is a dish that embodies indulgence and tradition. Each cube of pork melts in your mouth, coated in a glossy, caramelized soy glaze infused with the warmth of ginger, garlic, star anise, and cinnamon. It’s the ultimate comfort food—a dish that transforms humble ingredients into something luxurious and unforgettable. Perfect over a bowl of steaming rice, this recipe brings the authentic flavors of China into your kitchen.
Whether you’re cooking for family, hosting a dinner, or simply craving a comforting homemade meal, this recipe is approachable, make-ahead friendly, and guaranteed to impress.
Why You’ll Love This Recipe
- Tender, juicy pork belly – Achieve the signature melt-in-your-mouth texture that defines Hong Shao Rou.
- Rich soy caramel glaze – Sweet, savory, and deeply umami, clinging to every bite.
- Classic Chinese aromatics – Ginger, garlic, and warm spices create a layered, irresistible flavor.
- Flexible and make-ahead friendly – Braised pork belly tastes even better the next day.
- Comfort food with authenticity – Rooted in Chinese culinary tradition, it’s indulgent yet approachable.
The History and Tradition of Hong Shao Rou
Hong Shao Rou has a long and storied place in Chinese cuisine, particularly in the Jiangsu and Zhejiang provinces. The dish is known for its rich red-brown color—hence the name “Hong Shao,” which translates to “red braised.” Traditionally, it was a dish served at celebratory feasts, embodying prosperity and abundance.
The magic lies in slow braising: fatty pork belly slowly cooks in a combination of soy sauces, sugar, and spices until tender and caramelized. Over time, the flavors meld, creating a glossy, sticky glaze that is the hallmark of authentic Hong Shao Rou. Modern home cooks now enjoy this dish as a comforting weekday meal or a special weekend indulgence.
Ingredients You’ll Need
Main Ingredient
- Pork Belly (skin-on) – 1–1.5 lbs; the fat content ensures tender, juicy bites. Skin adds texture and richness.
Aromatics
- Garlic – 4–5 cloves, crushed or minced.
- Fresh Ginger – 1–2-inch piece, sliced thinly.
Spices
- Star Anise – 2 whole pods for a subtle licorice aroma.
- Cinnamon Stick – 1 stick adds warmth.
- Szechuan Peppercorns (optional) – 1 tsp, providing tingly spice without heat.
Sauces
- Light Soy Sauce – 3 tbsp; salty and savory for depth.
- Dark Soy Sauce – 2 tbsp; gives the glaze its rich color.
- Shaoxing Wine – 2–3 tbsp; adds complexity. (Substitute dry sherry if unavailable.)
Sweetener
- Brown Sugar – 3–4 tbsp; caramelizes to coat pork in sticky, flavorful glaze.
- Alternative: Rock sugar for a more traditional sweetness.
Liquid
- Water – 2–3 cups; used for parboiling and braising.
Optional Additions
- Boiled eggs (last 30 minutes of braising)
- Sliced scallions or cilantro for garnish
Step-by-Step Guide to Perfect Braised Pork Belly
Step 1: Parboil the Pork
- Bring water to a boil in a wide saucepan.
- Add the whole pork belly and cook 1–2 minutes per side to remove impurities and firm the texture.
- Remove pork, discard the water or save it for the braising base, and pat the pork dry.
Tip: Parboiling prevents a greasy finish and ensures tender cubes during braising.
Step 2: Prepare the Braising Base
- In a large pot, combine water, garlic, ginger, star anise, cinnamon, and optional Szechuan peppercorns.
- Bring to a gentle simmer, allowing aromatics to infuse the liquid.
Step 3: Cube the Pork
- Cut the pork belly into 1.5-inch cubes. Even-sized pieces ensure uniform cooking and glaze coverage.
Step 4: Caramelize the Sugar
- In a heavy-bottomed Dutch oven, heat oil over medium-low heat.
- Add half of the brown sugar and melt slowly without stirring until it reaches dark amber.
- Stir gently if necessary to prevent burning.
Tip: Caramelizing sugar carefully is key to rich color and depth of flavor.
Step 5: Brown the Pork in Caramel
- Add pork cubes to the caramelized sugar. Turn gently to coat all sides evenly.
- Lightly browning enhances the glaze’s flavor.
Step 6: Braise with Sauce
- Add light soy sauce, dark soy sauce, and Shaoxing wine to the pot.
- Pour in the spiced water until pork is mostly submerged.
- Cover and braise over medium-low heat for 2 hours, stirring every 30 minutes.
Tip: Low and slow is essential for tender, melt-in-your-mouth pork belly.
Step 7: Check for Tenderness
- Test with a chopstick or fork; it should slide in effortlessly.
- If not tender, continue braising until perfect texture is reached.
Step 8: Thicken the Glaze
- Uncover, raise heat to medium, and add remaining brown sugar.
- Simmer 15–20 minutes, stirring, until the sauce reduces and clings to pork.
Tip: Keep stirring to prevent burning and ensure glossy, sticky coating.
Step 9: Serve and Enjoy
- Transfer pork belly to a serving plate.
- Spoon extra glaze over top.
- Serve with steamed rice and lightly sautéed greens for a classic meal.
Pro Tips for Perfect Texture and Flavor
- Avoid shocking the meat: Add pork to warm braising liquid to prevent toughening.
- Caramel slowly: Patience yields deeper flavor and better color.
- Stir occasionally: Prevents sauce from sticking and burning.
- Use aromatics generously: Ginger, garlic, and spices create layered flavor.
- Make-ahead advantage: Refrigerate overnight—the flavors intensify beautifully.
Variations and Ingredient Substitutions
- Pork shoulder – Leaner alternative but slightly less tender.
- Skip Szechuan peppercorns – Still flavorful with star anise and cinnamon.
- Rock sugar – Traditional Chinese sweetness.
- Add boiled eggs – Braise in the last 30 minutes to absorb the glaze.
- Spicy twist – Add sliced fresh chili or chili flakes for heat.
Serving Suggestions: Pairings and Complements
- Rice – Steamed jasmine, short-grain, or sticky rice.
- Vegetables – Bok choy, Chinese broccoli, or stir-fried mushrooms.
- Condiments – Pickled radish, kimchi, or lightly pickled cucumbers.
- Beverages – Hot jasmine tea, light lager beer, or sake.
Tip: Garnish with scallions or sesame seeds for a visual and flavor boost.
Storing and Reheating Leftovers
- Fridge: Airtight container up to 4 days.
- Freezer: Freeze cooled pork and sauce in portions up to 2 months.
- Reheat: Warm gently on stovetop or microwave.
- Flavor improves overnight – Perfect for meal prep or next-day indulgence.
Frequently Asked Questions (FAQs)
1. Can I use pork shoulder instead of belly?
Yes, but the texture will be leaner and less melt-in-your-mouth.
2. Is parboiling necessary?
Yes, it removes impurities and firms the meat for better texture.
3. Can I skip the skin?
Skin adds richness and texture, but it can be removed if desired.
4. Is this dish spicy?
Not by default. Szechuan peppercorns provide a tingly sensation without heat.
5. How do I prevent the glaze from burning?
Keep stirring while reducing and lower heat if sticking occurs.
Common Mistakes to Avoid
- Rushing the braise – Pork belly needs slow, steady heat for tender results.
- Skipping caramelization – The color and flavor depend on this step.
- Overcrowding the pot – Cubes must have room for even browning.
- Ignoring aromatics – They infuse the broth and final glaze with essential flavor.
Why This Dish is a Comfort Food Classic
Chinese Braised Pork Belly is more than a meal—it’s an experience. The combination of melt-in-your-mouth meat, glossy caramel sauce, and fragrant spices creates a deep sense of satisfaction. Its slow-braised preparation embodies patience, care, and the heart of traditional Chinese cooking. Sharing this dish evokes warmth, family, and culinary heritage.
Conclusion: Making Every Bite Unforgettable
From careful caramelization to slow braising, this recipe transforms simple ingredients into a luxurious, soul-satisfying meal. Whether enjoyed with steamed rice, vegetables, or simply on its own, every bite of this Chinese Braised Pork Belly (Hong Shao Rou) is indulgent comfort food at its finest.
Try it today, and experience the rich flavors, tender textures, and cultural depth that have made this dish a timeless classic.
