Chinese Red-braised Pork Belly (Hong Shao Rou)

Chinese Red-braised Pork Belly (Hong Shao Rou)

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 2 to 3
Author Connie Veneracion


  • 1/2 kilogram pork belly cut into two-inch cubes
  • peanut oil
  • 3 tablespoons sliced scallions
  • two-inch knob ginger peeled and sliced
  • 2 tablespoons brown sugar
  • 2 tablespoons dark soy sauce
  • 2 tablespoons dark soy sauce
  • 1 tablespoon rice wine
  • 1/4 teaspoon five-spice powder
  • 1 cup bone broth
  • 1/2 teaspoon toasted sesame seeds


  • Place the pork in a pot. Cover with water. Boil for five minutes. Drain. Rinse the pork to remove all traces of scum. Drain well.
  • Lightly coat the bottom of a heated frying pan with peanut oil. Spread the boiled pork and cook over high heat, turning at intervals, until lightly browned on all sides. Transfer to a clay pot or any thick-bottomed pan.
  • Spread the sugar in the frying pan. Melt over medium heat. Pour in the soy sauces and rice wine carefully (the mixture will sizzle initially) and swirl. Add the five-spice powder. Pour in the broth and bring to a gentle boil.
  • Pour the sauce into the pot with the pork. Add two tablespoons of scallions and the ginger. Cover the pot tightly and braise over very low heat for an hour or longer until the pork is tender and the sauce is sticky and reduced to a couple of tablespoonfuls.
  • Chinese Red-braised Pork Belly (Hong Shao Rou)
  • Transfer the red-braised pork belly into a serving plate or bowl. Drizzle in whatever sauce is left in the pot. Sprinkle with toasted sesame seeds and the remaining scallions.