Pork Recipes

Red-Braised Pork Belly

Red-Braised Pork Belly is a classic Chinese comfort dish featuring succulent cubes of pork belly slowly braised in Shaoxing wine, soy sauce, rock sugar, and aromatic spices. The long, gentle cooking process creates a rich ruby-red color, melt-in-your-mouth texture, and a perfectly balanced sweet-savory flavor.

Total
2 hours 30 minutes
Red-Braised Pork Belly finished dish
Jump to Recipe

Quick Recipe Summary

Cuisine
Chinese
Category
Pork Recipes
Method
Braising or simmering
Total Time
2 hours 30 minutes
Difficulty
Moderate
Main Ingredient
Pork Belly

About This Recipe

Red-Braised Pork Belly is a classic Chinese comfort dish featuring succulent cubes of pork belly slowly braised in Shaoxing wine, soy sauce, rock sugar, and aromatic spices. The long, gentle cooking process creates a rich ruby-red color, melt-in-your-mouth texture, and a perfectly balanced sweet-savory flavor.

Why You'll Love This Recipe

  • Uses a steady cooking method that helps the ingredients absorb flavor gradually.
  • Breaks the method into manageable steps instead of assuming you already know the technique.
  • Good for learning how seasoning and simmering build flavor over time.
  • Shows a practical way to cook pork with clear preparation and cooking cues.
  • Gives the dish a clear savory and sweet flavor profile without making the method feel complicated.

Ingredients

Ingredient Notes

These notes explain the role of the main ingredients so the recipe is easier to adjust.

Pork Belly

Pork brings savory depth and works well with ginger, garlic, soy sauce, vinegar, and vegetables.

Rock Sugar

A small amount of sugar rounds out saltiness and helps create a more balanced finish.

bowl Shaoxing Wine

Rice wine adds aroma and helps soften stronger flavors in Chinese home cooking.

Light Soy Sauce

Soy sauce seasons the dish with salt and umami while helping the sauce taste more rounded.

Ingredients & Techniques Used in This Recipe

These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.

Sauce

Shaoxing Wine

Chinese cooking wine used in marinades, stir-fries, braises, and sauces.

Sauce

Dark Soy Sauce

Used in small amounts for darker color, gloss, and deeper soy flavor.

Sauce

Light Soy Sauce

The everyday soy sauce for salt, umami, marinades, and stir-fry seasoning.

Technique

How to Steam Chinese Food

Understand Chinese steaming for fish, eggs, tofu, buns, and vegetables.

Technique

Wok Hei

The smoky high-heat flavor associated with fast wok cooking.

Step-by-Step Instructions

  1. Step 1

    Prepare the pork belly, seasonings, and aromatics. Place the star anise, cinnamon stick, and red yeast rice into a spice bag.

    Red-Braised Pork Belly step 1: Prepare the pork belly, seasonings, and aromatics. Place the star anise, cinnamo

  2. Step 2

    Cut the pork belly into large 5–6 cm cubes. Tie each piece with kitchen twine if desired to help maintain its shape during braising.

    Red-Braised Pork Belly step 2: Cut the pork belly into large 5–6 cm cubes. Tie each piece with kitchen twine if

  3. Step 3

    Place the pork belly in a pot of cold water. Bring to a boil and skim off any foam and impurities.

    Red-Braised Pork Belly step 3: Place the pork belly in a pot of cold water. Bring to a boil and skim off any fo

  4. Step 4

    Remove the pork belly and rinse with warm water.

    Red-Braised Pork Belly step 4: Remove the pork belly and rinse with warm water.

  5. Step 5

    Arrange green onion segments and ginger slices on the bottom of a clay pot or heavy casserole dish.

    Red-Braised Pork Belly step 5: Arrange green onion segments and ginger slices on the bottom of a clay pot or he

  6. Step 6

    Place the pork belly skin-side down over the aromatics.

    Red-Braised Pork Belly step 6: Place the pork belly skin-side down over the aromatics.

  7. Step 7

    Add the light soy sauce, dark soy sauce, rock sugar, spice bag, and Shaoxing wine.

    Red-Braised Pork Belly step 7: Add the light soy sauce, dark soy sauce, rock sugar, spice bag, and Shaoxing win

  8. Step 8

    Add enough hot water to nearly cover the pork belly if needed.

    Red-Braised Pork Belly step 8: Add enough hot water to nearly cover the pork belly if needed.

  9. Step 9

    Bring to a boil over high heat, then reduce to very low heat. Cover and simmer gently for 60 minutes.

    Red-Braised Pork Belly step 9: Bring to a boil over high heat, then reduce to very low heat. Cover and simmer g

  10. Step 10

    Turn the pork belly pieces over and continue braising for another 60 minutes.

    Red-Braised Pork Belly step 10: Turn the pork belly pieces over and continue braising for another 60 minutes.

  11. Step 11

    When the pork is fork-tender, remove the spice bag and aromatics.

    Red-Braised Pork Belly step 11: When the pork is fork-tender, remove the spice bag and aromatics.

  12. Step 12

    Increase the heat slightly and reduce the braising liquid until it becomes glossy and coats the pork.

    Red-Braised Pork Belly step 12: Increase the heat slightly and reduce the braising liquid until it becomes gloss

  13. Step 13

    Serve hot with the rich sauce spooned over the pork.

    Red-Braised Pork Belly step 13: Serve hot with the rich sauce spooned over the pork.

Cooking Tips

  • Maintain a gentle simmer throughout cooking for the most tender texture.
  • Red yeast rice gives the dish its traditional deep red color and subtle aroma.
  • Avoid boiling vigorously, as this can toughen the meat.
  • For best results, use pork belly with balanced layers of fat and lean meat.
  • Serve with steamed rice to soak up the flavorful sauce.

Serving Suggestions

  • Serve it with steamed rice when you want a simple Chinese home-cooked meal.
  • Serve with rice to catch the sauce, plus a crisp vegetable dish for balance.
  • Leftovers often reheat well; add a splash of water if the sauce thickens too much.

Recipe Card

Red-Braised Pork Belly is a classic Chinese comfort dish featuring succulent cubes of pork belly slowly braised in Shaoxing wine, soy sauce, rock sugar, and aromatic spices. The long, gentle cooking process creates a rich ruby-red color, melt-in-your-mouth texture, and a perfectly balanced sweet-savory flavor.

Ingredients

  • 500 g Pork Belly
  • 50 g Rock Sugar
  • 1 bowl Shaoxing Wine
  • 50 g Light Soy Sauce
  • 20 g Dark Soy Sauce
  • 2 pods Star Anise
  • 1 small piece Cinnamon Stick
  • 10 g Red Yeast Rice
  • 1 bunch Green Onions
  • as needed Scallions
  • as needed Ginger
  • as needed Hot Water

Method

  1. Prepare the pork belly, seasonings, and aromatics. Place the star anise, cinnamon stick, and red yeast rice into a spice bag.
  2. Cut the pork belly into large 5–6 cm cubes. Tie each piece with kitchen twine if desired to help maintain its shape during braising.
  3. Place the pork belly in a pot of cold water. Bring to a boil and skim off any foam and impurities.
  4. Remove the pork belly and rinse with warm water.
  5. Arrange green onion segments and ginger slices on the bottom of a clay pot or heavy casserole dish.
  6. Place the pork belly skin-side down over the aromatics.
  7. Add the light soy sauce, dark soy sauce, rock sugar, spice bag, and Shaoxing wine.
  8. Add enough hot water to nearly cover the pork belly if needed.
  9. Bring to a boil over high heat, then reduce to very low heat. Cover and simmer gently for 60 minutes.
  10. Turn the pork belly pieces over and continue braising for another 60 minutes.
  11. When the pork is fork-tender, remove the spice bag and aromatics.
  12. Increase the heat slightly and reduce the braising liquid until it becomes glossy and coats the pork.
  13. Serve hot with the rich sauce spooned over the pork.

More Chinese Recipe Guides

Chinese RecipesEasy Chinese RecipesChinese Home Cooking RecipesChinese Ingredient Guide

Related Recipes

Keep exploring Chinese home cooking with similar recipes and beginner-friendly dishes from the collection.