Method
- Blanch the pork belly cubes in cold water brought to a boil — five minutes once boiling. Drain and rinse under cold water; this step removes scum and impurities so the final sauce stays clean.
- Heat oil in a heavy pot over medium-low. Add rock sugar and stir constantly until it melts and caramelises to deep amber — about three minutes. Watch closely; the line between caramel and burnt is thin.
- Add the pork cubes to the caramel and turn carefully until each piece is coated in a glossy brown lacquer — the fat will start rendering as the sugar adheres.
- Pour in Shaoxing wine; it will hiss and reduce. Add both soy sauces, ginger, spring onion, star anise, cinnamon and chilies if using. Add enough water to come halfway up the meat.
- Bring to a bare simmer. Cover and cook 60 minutes. Uncover, increase heat to medium, and reduce uncovered another 25–30 minutes — the sauce should thicken to a syrupy glaze that coats the back of a spoon.
- Check the meat with chopsticks — they should pass through the fat with no resistance, the lean still holding. Lift onto a plate, spoon the syrupy sauce over, and serve with steamed rice and a green vegetable. Hong shao rou is even better the next day.
Common questions
Can Hong Shao Rou be made ahead?
Hong Shao Rou is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is Hong Shao Rou spicy?
Hong Shao Rou as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Hong Shao Rou vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Hong Shao Rou to make at home?
Hong Shao Rou is approachable for a home cook with basic stove skills — total time about 105 minutes, no special technique required.
Can Hong Shao Rou be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
The dish is associated with Mao Zedong — Hunan was his birthplace and he is said to have demanded hong shao rou be cooked without soy sauce, the Hunanese style. Shanghai's version is sweeter and shinier; Hunan's is drier and dark; Beijing's leans on more aromatics. The caramelising of rock sugar in oil — the technique called chao tang se — is the foundation of red-braised cooking and is one of the first techniques taught to Chinese restaurant apprentices.
