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.

Prep Time 10 mins

Cook Time 80 mins

Total Time 1 hr 30 mins

Cooking Method: Pork

Courses: Main Dishes

Servings: 3

Description

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.

Ingredients

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..