I couldn’t resist sharing my Hong Shao Rou Recipe: juicy, fatty pork belly smothered in a caramelized sauce that’s sticky, savory, sweet, and succulent.

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I can’t get over how the pork belly turns into this lacquered, juicy thing that sticks to your chopsticks, sticky and savory and kinda sweet all at once. The first time I tried it I thought, wait, is this even real food, and then kept sneaking bites.

A few slices of fresh ginger cut through the fattiness so it never feels cloying, and the sauce just clings like it owns the plate. I scribbled this Hong Shao Rou Recipe into my Doobydobap Recipes notes, cause its that kind of dish people beg you to make again, even when youre low on time.

Ingredients

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Pork belly adds rich fatty flavor, lots of protein, not the healthiest choice
Sugar gives glossy caramel sweetness, balances soy, adds simple carbs, use less if dieting
Light soy brings salty umami and brightness, lower sodium versions exist
Dark soy deepens color and adds mild sweetness, a little goes far
Shaoxing wine brightens flavors, cuts pork fattiness, adds warm fermented notes
Fresh ginger lifts fattiness with peppery warmth, soothing and aromatic
Star anise and cinnamon give sweet licorice and woody warmth, subtle depth
Scallions add freshness, Sichuan pepper adds tongue-tingle, both optional
Hard boiled eggs soak sauce, boost protein, make the dish more homey

Ingredient Quantities

800g pork belly, skin on (about 1.75 lb)

1 tbsp vegetable oil

30g rock sugar or 3 tbsp packed brown sugar

3 tbsp light soy sauce 45 ml

1 tbsp dark soy sauce 15 ml

2 tbsp Shaoxing wine 30 ml

240 ml water or low sodium chicken stock

5 slices fresh ginger

2 scallions (green onions)

2 star anise

1 small cinnamon stick

1 bay leaf (optional)

1/2 tsp Sichuan peppercorns (optional)

1/2 tsp fine salt

4 hard boiled eggs (optional)

How to Make this

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1. Cut 800g pork belly (skin on) into
2.5 to 3 cm cubes, score the skin lightly if you want more rendered fat, rinse and pat dry; bring a pot of water to boil and blanch the pork 2 to 3 minutes to remove scum, drain and rinse again.

2. In a heavy pan or wok heat 1 tbsp vegetable oil over medium, add 30g rock sugar (or 3 tbsp packed brown sugar) and melt it slowly until a deep amber caramel forms, watch it close, it goes from perfect to burnt fast.

3. Add the pork pieces, skin side down first, and toss to coat in the caramel so the cubes get a nice brown glaze, sear for a few minutes until surfaces are nicely colored.

4. Pour in 2 tbsp Shaoxing wine to deglaze (careful it may flame), then add 3 tbsp light soy sauce and 1 tbsp dark soy sauce, stir so the pork is evenly coated.

5. Add 240 ml water or low sodium chicken stock, 5 slices fresh ginger, 2 scallions (tie them or leave whole), 2 star anise, 1 small cinnamon stick, the bay leaf if using, 1/2 tsp Sichuan peppercorns if you like the numbing note, and 1/2 tsp fine salt; bring to a simmer.

6. Lower heat to gently simmer, cover partially and cook low and slow for 1 to
1.5 hours until pork is very tender and the fat is rendered, skim any foam or excess oil now and then.

7. If you want the classic egg addition, peel 4 hard boiled eggs and add them in about 20 minutes before the end so they soak up the sauce and turn a pretty mahogany.

8. When the pork is tender, remove the lid and turn the heat up to medium-high to reduce the braising liquid, stir often so the sugars dont stick, reduce until sauce is thick, glossy and clings to the pork, about 10 to 15 minutes.

9. Pull out the cinnamon, star anise and bay leaf, taste and adjust salt if needed, toss everything once more so it is evenly glazed; serve hot with plain rice and scatter thinly sliced scallion on top for freshness.

Equipment Needed

1. Large pot for blanching the pork and boiling eggs, youll also use it to bring water to a simmer.
2. Heavy, thick-bottomed pan or wok with lid for melting sugar, searing and braising the pork.
3. Sharp chef knife and stable cutting board to cube the belly and lightly score the skin.
4. Tongs and a slotted spoon to turn pieces, lift them out and skim foam.
5. Fine mesh strainer or colander for rinsing and draining the blanched pork and eggs.
6. Wooden or heatproof silicone spatula to stir the caramel and scrape the pan, wont scratch cookware.
7. Liquid measuring cup and measuring spoons for soy, Shaoxing, water and salt.
8. Ladle and a small spoon for basting the pork and finishing the glossy reduced sauce.

FAQ

Q: How long does Hong Shao Rou take to cook start to finish? A: Plan about 10-15 minutes prep, 10 minutes for browning and caramelizing the sugar, then 60-90 minutes gentle braise until the meat is fork tender. If you like it super soft braise closer to 2 hours. Total time about 1 hour 20 minutes to 2 hours.

Q: Can I use a different cut of pork if I dont have pork belly? A: Yes, pork shoulder (Boston butt) works OK, it has good fat and collagen, but you wont get the same glossy skin and melt-in-your-mouth fattiness. If using shoulder trim less, and expect a slightly leaner result.

Q: My sauce is too thin or too salty, how do I fix it? A: For thin sauce, simmer uncovered to reduce and glaze the meat, or remove meat and reduce the liquid then return meat. For too salty add a splash of water or low sodium stock and a little sugar or a tiny splash of vinegar to balance. Taste as you go.

Q: Do I have to use rock sugar and Shaoxing wine? A: Rock sugar gives that authentic shiny caramel look but packed brown sugar works fine in a pinch. Shaoxing wine adds depth, a dry sherry or a little mirin can substitute, but skip alcohol only if you must, add a bit more stock and a touch of vinegar for complexity.

Q: When and how do I add the boiled eggs, and are they necessary? A: Eggs are optional but great. Peel hard boiled eggs and add them to the pot about 20-30 minutes before the end so they soak up the sauce. Theyre a nice texture contrast but not required.

Q: Can I make this ahead or freeze leftovers? A: Yes, it gets better the next day after chilling the fat which firms and makes slicing easier. Store in fridge up to 3 days, or freeze portions for 2-3 months. Reheat gently on low so the glaze doesnt scorch.

Hong Shao Rou Recipe For Any Cooking Level Substitutions and Variations

Pork belly: use pork shoulder (Boston butt) cut into 2-3 cm cubes, or a skin-on pork butt if you want more collagen; it’ll braise well but won’t be quite as glossy as belly.
Rock sugar / brown sugar: swap with 30g granulated sugar + 1 tsp molasses for the same caramel color and depth, or use 3 tbsp honey if you don’t mind a slightly different flavor.
Shaoxing wine: dry sherry is the closest, mirin will work but is sweeter, or for non-alcoholic use 2 tbsp low-sodium chicken stock + 1 tsp rice vinegar.
Light soy sauce: tamari or low-sodium soy sauce work fine, coconut aminos is a good gluten-free option; if you need dark soy swap, mix extra light soy with a little molasses for color.

Pro Tips

1) Get the caramel right by doing it low and slow and having everything ready, once it hits amber you cant walk away, if it smells bitter toss it and start over. Dont stir like crazy, swirl the pan and use a spatula to coat the meat fast so it wont seize or burn.

2) Dry and score the skin well, press the pieces flat against the pan when searing to render fat faster, but dont overdo the high heat or the skin will curl and burn. If you want neater slices chill the braise in the fridge for a bit, the fat firms up and the pieces slice cleaner.

3) Control salt with your liquids, use low sodium stock or plain water so you can adjust at the end. To cut the richness add a splash of black vinegar or rice vinegar right before serving or scatter fresh scallion, the acid and brightness make it feel less greasy.

4) For the glossy clingy glaze keep the final reduction steady and stir often, if it starts to stick add a little hot water, if its too thin reduce longer. Leftovers actually taste better the next day reheated gently, the flavors settle and the sauce thickens into something really silky.