Shanghai-Style Braised Pork Belly, or "Hong Shao Rou," is a beloved Chinese dish celebrated for its rich, caramelized flavors and melt-in-your-mouth texture. Slow-cooked in soy sauce, sugar, and aromatic spices, this pork belly recipe delivers a perfect balance of sweetness and umami, making it a comforting classic on any dinner table.
Ingredients
Pork Belly and Marinade
2 lb (1 kg) pork belly, cut into 1-inch (2.5 cm) cubes
1 tbsp (15 ml) Shaoxing wine
1/2 tsp (2.5 g) salt
Braising Sauce
2 tbsp (30 g) white sugar or rock sugar
1/4 cup (60 ml) light soy sauce
1/4 cup (60 ml) dark soy sauce
1/4 cup (60 ml) Shaoxing wine
2 cups (500 ml) water
Aromatics
2-3 slices ginger
2 cloves garlic, crushed
2 star anise pods
1 cinnamon stick
Instructions
Blanch the Pork Belly Bring a pot of water to boil. Add pork belly cubes and blanch for 2-3 minutes to remove impurities. Drain and set aside.
Caramelize the Sugar Heat a wok or deep pan over medium heat. Add sugar and a splash of water, stirring until it dissolves into a golden caramel.
Brown the Pork Add the blanched pork belly to the caramel, tossing to coat evenly. Stir for 2-3 minutes until lightly browned.
Add Aromatics and Sauce Toss in ginger, garlic, star anise, and cinnamon. Stir briefly, then add light soy sauce, dark soy sauce, Shaoxing wine, and water. Bring to a boil.
Simmer to Perfection Reduce heat to low, cover, and simmer for 1.5–2 hours, stirring occasionally. Ensure the sauce thickens and the pork belly becomes tender and glossy.
Final Touch Adjust seasoning if necessary, adding a touch more sugar or soy sauce to taste.
Serving
Serve Shanghai-Style Braised Pork Belly over steamed white rice or alongside a bowl of fluffy mantou (Chinese steamed buns) to soak up the savory sauce. Garnish with fresh green onions if desired.
Shanghai-Style Braised Pork Belly is a timeless dish that encapsulates the soul of Chinese home cooking. The tender pork and flavorful sauce create a harmonious balance, offering a comforting meal that’s perfect for any occasion.
