Sticky Chinese Braised Pork Belly
This Chinese Braised Pork Belly is melt-in-your-mouth tender with a rich, glossy sauce made from soy, brown sugar, and warming spices. Known as Hong Shao Rou, this beloved comfort food features slow-cooked pork belly cubes caramelized to perfection—perfect served over a bowl of steamed white rice.
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.