Red Braised Pork Belly

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Red Braised Pork Belly is a beloved Shanghainese classic featuring cubes of pork belly slowly simmered in a glossy sauce of caramelized sugar, Shaoxing wine, and soy. The result is melt-in-your-mouth tender meat with a deeply savory-sweet flavor and a rich mahogany glaze.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 42 gFat
• 14 gSaturated Fat
• 9 gCarbs
• 0 gFiber
• 6 gSugar
• 28 gProtein
• 880 mgSodium
• 480 mgPotassium
• 35 mgCalcium
• 2 mgIron
• 2 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the pork

• 1.5 lbs (700 g) skin-on pork belly, cut into 1.5-inch pieces
• 2 cups water
• 1 tablespoon Shaoxing wine (for blanching)
• 3 slices fresh ginger
• 2 scallions, cut into 2-inch lengths

For the braise

• 2 tablespoons neutral oil
• 1.5 oz (40 g) rock sugar, crushed (or 2 tbsp granulated sugar)
• 3 tablespoons Shaoxing wine
• 3 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 2 cups hot water
• 2 star anise pods
• 1 small cinnamon stick
• 3 slices ginger

For finishing

• 1 scallion, thinly sliced (optional garnish)

Directions

1. Place the pork belly pieces in a pot, cover with cold water, add 1 tablespoon Shaoxing wine, and bring to a boil. Simmer for 3-4 minutes, then drain and rinse the pork under warm water to remove impurities.
2. Heat the oil in a heavy-bottomed pot or wok over medium-low heat. Add the rock sugar and stir constantly until it melts and turns a deep amber color, about 4-5 minutes. Be careful not to burn it.
3. Add the blanched pork pieces and toss to coat in the caramel. Pour in the 3 tablespoons of Shaoxing wine, then add the light and dark soy sauces and stir to combine.
4. Pour in the hot water, then add the star anise, cinnamon stick, ginger slices, and scallion lengths. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 1 hour, or until the pork is tender when pierced with a chopstick.
5. Remove the lid, increase the heat to medium, and simmer for another 20-30 minutes to reduce the sauce until it is thick, glossy, and coats the pork beautifully. Stir occasionally to prevent sticking.
6. Optional: for a restaurant-style presentation, you can carefully transfer the pork pieces to a serving plate, strain the sauce, and pour the glossy sauce over the top. Garnish with sliced scallions and serve hot with steamed rice.

Cook’s Notes

• Use skin-on pork belly for the best texture; the skin becomes pleasantly gelatinous during the long braise.
• Crushed rock sugar gives a smoother caramel than granulated sugar, but either works – just melt it slowly to avoid burning.
• For an even more authentic flavor, substitute 1 tablespoon of the Shaoxing wine with Chinese yellow wine (Hua Diao).
• This dish tastes even better the next day as the flavors continue to develop, making it ideal for advance preparation.
• If the sauce reduces too quickly, add a splash of hot water; if it's too thin at the end, simmer uncovered to thicken it.

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