Hong shao rou (slow-braised soy pork belly)

Name: Hong shao rou (slow-braised soy pork belly)
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4 servings

Posted: 17/03/2026Updated: 17/03/2026

Tender pork belly slowly braised in a soy sauce, Shaoxing wine and caramelised sugar base with star anise and cinnamon, simmered until the sauce reduces and becomes thick and glossy.

Serve with steamed jasmine rice and either blanched or stir-fried greens. Boiled eggs can also be added if desired.

Active prep: 15 minutesActive cooking: 20 minutesPassive cooking: 60 minutes

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Ingredients

Adjust servingsServings

800 grams Pork belly, skin on, cut into 3–4 cm cubes
4 Fresh ginger slices
2 large Spring onions, cut into chunks
3 cloves Garlic (optional)
2 tablespoons Light soy sauce
1 tablespoon Dark soy sauce
2 tablespoons Shaoxing wine
300 millilitres Water
2 tablespoons Rock sugar
3 Star anise
1 Cinnamon stick
1 teaspoon Oyster sauce (optional)
1 tablespoon Neutral oil

Instructions

Put the cubes of pork belly in a pot with cold water, then bring to a boil for about 3 minutes.
Drain and rinse the pork.
Heat the oil in a pot over medium heat and add the rock sugar. Melt the sugar slowly until an amber caramel forms.
Add the pork belly and stir to coat the pieces in the caramel.
Add the ginger, spring onion, star anise, cinnamon stick and the garlic (whole but lightly crushed) as well if using. Fry for up to a minute until fragrant.
Add the Shaoxing wine, light soy sauce, dark soy sauce and water, and bring to a simmer.
Partially cover and very gently simmer for 60-75 minutes on low heat or until the pork is tender but not falling apart. Stir every now and then.
Remove the lid and simmer on medium heat for another 15-20 minutes until the sauce becomes thick and coats the pork.
If using oyster sauce, gently mix into the sauce at the end.
Rest for 5 minutes before serving.

Helpful notes

Cooking tips

Use pork belly with the skin on and roughly equal parts fat and lean meat. The skin adds gelatin for a glossy sauce, and the fat renders during braising to keep the meat tender. Avoid overly lean or pre-trimmed cuts, and score the skin lightly if desired.
Stop at caramelising the sugar once it turns amber. If it goes too dark, it will become bitter that will carry throughout the sauce. The caramel will need to be remade.
The braising liquid should reach about halfway to two-thirds up the pork. It shouldn’t be fully submerged.
The pork should sit in a single layer as much as possible for even braising and reduction.
Avoid stirring too much as this will cause the pork to break apart. Gently tossing or folding is better.
Cover partially and maintain a very gentle simmer. This allows the sauce to gradually reduce and concentrate during cooking.
A very gentle simmer is a must to prevent the pork becoming tough.

Alternative ingredients

Replace the rock sugar with caster sugar (slightly cleaner sweetness) or light brown sugar (deeper flavour).
Replace the Shaoxing wine with dry sherry for the closest flavour.
Star anise and cinnamon can be sparingly replaced with Chinese five spice.

Storage instructions

Allow to cool completely before storing.

Refrigeration: Store for up to 3 days in an airtight container. The flavour often improves after a day as the sauce settles

Freezer: Store for up to 2–3 months (best quality within 1 month).

Re-heating instructions

If frozen, allow to thaw overnight in the fridge before reheating.

Stove: Gently reheat in a pan over low heat (with a splash of water to loosen the sauce) until hot throughout. Avoid high heat as this causes the fat to separate and the sauce to split.

Nutrition and dietary facts

Dairy-free

Per serving:Calories: 820kcal (36%), Protein: 13g (22%), Fat: 73.5g (92%), Saturated fat: 28.5g (190%), Carbohydrates: 9.8g (4%), Sugars: 8g (32%), Fibre: 0.5g (2%)

NOTE: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.