This Chinese braised pork belly is melt-in-your-mouth tender, simmered in a fragrant soy-based broth with warm spices, and coated in a glossy, caramelized glaze.
It’s savory, sweet, rich, and absolutely comforting—perfect over a bowl of steaming rice.
Why You’ll Love This Recipe
Tender pork belly with melt-in-your-mouth texture.
Rich soy caramel glaze that clings to every bite.
Classic Chinese flavors from ginger, garlic, and spices.
Make-ahead friendly—flavor deepens with time.
A true comfort food rooted in tradition.
Ingredient Highlights
Pork belly (skin-on) – The star of the dish—fatty, flavorful, and braises beautifully.
Water – Used to parboil and later as the braising liquid.
Garlic & ginger – Fresh aromatics that infuse the pork with warmth.
Star anise, cinnamon, and Szechuan peppercorns – Bring earthy, spicy depth to the broth.
Brown sugar – Caramelized into a sticky glaze with deep molasses notes.
Light and dark soy sauces – Create color and salty umami richness.
Shaoxing wine – Adds complexity and balance. Use dry sherry if unavailable.
Pro Tips Before You Start
Parboil the pork to firm the texture and remove impurities.
Use warm braising water to avoid shocking the meat, which can toughen it.
Melt the sugar slowly until it reaches a dark amber for best flavor.
Flip the pork gently during caramelizing to avoid breaking the pieces.
Stir occasionally while reducing the sauce to prevent burning.
How to Make Chinese Braised Pork Belly (Hong Shao Rou)
Step 1: Parboil the Pork
Bring water to a boil in a wide pan.
Add pork belly and cook 1 minute per side until just firm.
Set pork aside and keep the water hot with aromatics added.
Step 2: Prepare the Braising Base
To the hot water, add garlic, ginger, star anise, cinnamon stick, and optional Szechuan peppercorns.
Keep it on low heat.
Step 3: Cube the Pork
Cut the pork belly into 1.5-inch cubes for even braising and glaze coverage.
Step 4: Caramelize the Sugar
In a Dutch oven, heat oil over medium-low.
Add half the brown sugar and let it melt undisturbed until dark amber.
Stir gently if needed.
Step 5: Brown the Pork in Caramel
Add pork belly to the caramelized sugar and turn gently until all sides are coated and lightly browned.
Step 6: Braise with Sauce
Pour in light soy sauce, dark soy sauce, and Shaoxing wine.
Then add the spiced water.
Cover and braise over medium-low for 2 hours, stirring every 30 minutes.
Step 7: Check for Tenderness
Test with a chopstick—it should slide in easily.
If not tender enough, continue braising until desired 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 sticks to the meat.
Step 9: Serve and Enjoy
Transfer pork belly to a serving plate and spoon extra glaze over top.
Serve hot with rice and sautéed greens.
What to Serve It With
Steamed jasmine or short-grain rice
Chinese broccoli or bok choy with garlic
Pickled radish or kimchi for contrast
Stir-fried mushrooms
Hot jasmine tea or light lager beer
Variations / Substitutions
Use dry sherry in place of Shaoxing wine.
Skip Szechuan peppercorns if unavailable—star anise and cinnamon still carry the flavor.
Substitute pork shoulder for a leaner cut.
Add boiled eggs in the last 30 minutes to soak up flavor.
Use rock sugar instead of brown sugar for traditional sweetness.
Storage & Leftovers
Fridge – Store leftovers in an airtight container for up to 4 days.
Freezer – Freeze cooled pork and sauce in portions for up to 2 months.
Reheat – Warm gently on the stovetop or microwave until hot.
Flavor improves overnight—perfect for meal prep or next-day meals.
FAQs
Can I use pork shoulder instead of belly?
Yes, but the texture will be leaner and less tender than pork belly.
Do I need to parboil the pork first?
Yes—it helps remove impurities and firms the meat for better texture.
Is the skin necessary?
It adds richness and texture, but you can remove it if you prefer.
Can I skip the caramel step?
It’s essential for flavor and color—don’t skip it!
What’s the difference between light and dark soy sauce?
Light soy adds saltiness, while dark soy gives depth and color.
Is this dish spicy?
Not spicy unless you add chili—Szechuan peppercorns add more tingle than heat.
How do I prevent the glaze from burning?
Keep stirring as it thickens and lower heat if it starts to stick too much.
Final Thoughts
This Chinese braised pork belly is the definition of indulgent comfort food.
Tender cubes of pork melt in your mouth while the deeply flavorful soy caramel glaze coats every bite.
It’s the kind of recipe that turns simple ingredients into something soul-satisfying and unforgettable—perfect for impressing guests or treating yourself.
Sticky Chinese Braised Pork Belly
Ingredients
- 1.5 pounds thick pork belly about 1.5 inches wide; skin on
- 3 cups water
- 2 cloves garlic crushed
- 1/2 inch ginger sliced thin
- 2 star anise
- 10 Szechuan peppercorns optional
- 1/2 cinnamon stick
- 2 tablespoons cooking oil
- 7 tablespoons brown sugar
- 2 tablespoons light soy sauce
- 4 tablespoons dark soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
Instructions
- In a wide pot, bring water to a boil.
- Add pork belly and parboil for 1 minute per side.
- Remove pork and keep water hot.
- Add garlic, ginger, star anise, cinnamon, and peppercorns to the water. Keep it warm.
- Cut pork belly into 1.5-inch cubes.
- In a Dutch oven, heat oil over medium-low. Add 3.5 tbsp brown sugar.
- See full steps with tips & photos → https://mischacrossing.com/chinese-braised-pork-belly/
Notes
- For best results, use pork belly with skin and fat layers intact—it breaks down during braising and becomes ultra-tender.
- Szechuan peppercorns add a subtle floral spice, but you can skip them for a milder version.
- Leftovers taste even better the next day after the flavors deepen.
