Grandma’s Chinese Braised Pork Belly (Hong Shao Rou)

This is one of those dishes I grew up eating whenever I’m at my grandma’s. Tender pork belly is simmered in a glossy soy-based sauce until it’s soft and flavorful. It’s best enjoyed with a big bowl of rice!

Why you’ll love this recipe

• This is my grandma’s version of braised pork belly, a recipe she’s been perfecting for over 30 years, rooted in real Chinese style home cooking.
• Unlike many versions that lean overly sweet, this recipe strikes a perfect balance: savory, rich, and aromatic, letting the pork and soy-based braise truly shine.
• It’s surprisingly simple to make at home, just a few key steps, then let it gently simmer for 50–60 minutes until the braised pork belly becomes irresistibly tender and flavorful.

Key Ingredients

• Rock sugar: Caramelizing rock sugar creates that signature glossy color and depth of flavor; regular sugar melts too quickly and lacks complexity, though brown sugar can work in a pinch.
• Bay leaf: Adding bay leaf during the braise brings a subtle herbal depth that balances the richness of the pork; without it, the dish can taste heavier and less layered.
• Ginger, scallion, and Shaoxing wine: Blanching pork with these removes impurities and any strong porky odor, resulting in a cleaner, more fragrant braise; skipping this step can affect overall flavor clarity. 

Key Steps

#1: Blanch the pork belly

#2: After blanched, cut into big chucks

#3: Caramelize the rock sugar and coat the blanched pork all over, and simmer for 60 minutes.

✅Quick Tips: For the best texture, keep the heat low and steady during the braise. Rushing it on high heat can toughen the pork instead of giving you that soft, melt-in-your-mouth result.

Grandma’s Chinese Braised Pork Belly (Hong Shao Rou)

This Chinese braised pork belly (Hong Shao Rou) recipe features tender pork slowly cooked in soy sauce, sugar, and aromatics for a rich, savory-sweet flavor. A classic Chinese comfort food perfect for rice dishes and meal prep.

Author: Aila Lin Cooking Method: Pork Courses: Main Dishes Recipe Keys: S Stir Fry

Print Recipe

Pin Recipe

Prep Time 10 mins Cook Time 80 mins Total Time 1 hr 30 mins Servings: 3

Ingredients

Scale

1/2x 1x 2x 3x

• 500 g pork belly (skin on)
• 30 g rock sugar
• 40 g light soy sauce
• 40 g cooking wine
• 10 g dark soy sauce
• 20 g ginger (sliced)
• 2 scallions (cut into segments)
• 2 star anise
• 1 small cinnamon stick
• 2 bay leaves (optional)

Instructions

1. Bring a pot of water to a boil and blanch the pork belly with ginger and cooking wine for 2–3 minutes to remove impurities. Drain and set aside.
2. Cut the pork belly into bite-sized cubes.
3. Heat a wok or heavy pot over medium-low heat and add the rock sugar. Stir gently until it melts and turns into a golden caramel.
4. Add the pork belly to the caramel and stir-fry until evenly coated and lightly browned.
5. Add light soy sauce, dark soy sauce, and cooking wine, then stir to combine.
6. Add ginger slices, scallions, star anise, bay leaves (if using), and cinnamon stick.
7. Pour in enough hot water to just cover the pork and bring to a boil.
8. Reduce to a simmer, cover, and cook for about 60 minutes until the pork is tender and the sauce thickens.
9. Serve the braised pork belly hot with rice and enjoy..