Red Cooked Pork Belly: 2-Hour Marvel

Name: Red Cooked Pork Belly: 2-Hour Marvel
Prep time: 30 min
Cook time: 2 h
Total time: 14 h 30 min
Cuisine: Chinese
Ingredients: 2 pounds Pork Belly; 2 cups Shredded Green Cabbage; 4 stalks Sliced Spring Onions (Scallions); 1/2 cup Crushed Roasted Peanuts; 14 pieces Bao Buns; 1/4 cup Light Soy Sauce; 1/4 cup Shaoxing Wine; 1/4 cup Brown Sugar; 1/4 cup Dark Soy Sauce; 5 slices Ginger; 2 pieces Spring Onions (trimmed and halved); 2 cups Water; 4 pieces Star Anise; 2 pieces Cinnamon Sticks; 1/2 teaspoon Fennel Seeds; 1/4 cup Coconut Sriracha; 1/2 cup Japanese Kewpie Mayonnaise

by Fatima Garcia

•

22 de January de 2026

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Red Cooked Pork Belly has always held a special place in my heart, bringing back memories of cozy family dinners filled with incredible aromas. This isn’t just any pork belly; it’s that melt-in-your-mouth, deeply flavorful Chinese braised pork belly that makes your taste buds sing. I remember the first time I tried to recreate my grandmother’s version, and while it wasn’t perfect, the rich, sweet, and savory taste was unmistakable. Now, I’ve perfected an easy red cooked pork belly recipe that’s perfect for busy weeknights but still delivers that authentic, soul-warming flavor. Let’s get cooking!

Why You’ll Love This Red Cooked Pork Belly

This dish is an absolute winner for so many reasons:

The flavor is an incredible balance of sweet and savory pork belly that’s simply irresistible.
It’s surprisingly budget-friendly, turning an economical cut of meat into a gourmet meal.
While the braising takes time, the hands-on prep is minimal, making it an easy red cooked pork belly option.
The melt-in-your-mouth texture is pure comfort food perfection.
It’s a crowd-pleaser that’s perfect for family dinners or when you have guests over.
The deep, rich flavors make for a truly satisfying and authentic Chinese braised pork belly experience.
You get that wonderful sweet and savory pork belly profile that keeps you coming back for more.
It’s a delicious way to explore traditional Chinese cuisine right in your own kitchen.

Ingredients for Authentic Red Cooked Pork Belly

Gathering these ingredients is the first step to unlocking the magic of this traditional Chinese dish. The combination of soy sauce, Shaoxing wine, and spices creates that signature deep, complex flavor we know and love in braised pork belly with soy sauce.

2 pounds pork belly – choose a piece with good marbling for that melt-in-your-mouth quality
1/4 cup light soy sauce – provides the primary salty base
1/4 cup Shaoxing wine – essential for depth and aroma in Chinese cooking
1/4 cup brown sugar – balances the saltiness and adds caramel notes
1/4 cup dark soy sauce – for that beautiful reddish-brown color and richer flavor
5 slices fresh ginger – adds a subtle warmth and spice
2 stalks spring onions (scallions), trimmed and halved – imparts a fragrant oniony essence
2 cups water – to create the braising liquid
4 pieces star anise – for a warm, licorice-like aroma
2 pieces cinnamon sticks – adds a sweet, woody depth
1/2 teaspoon fennel seeds – brings a subtle anise-like flavor

How to Make Melt-in-Your-Mouth Pork Belly

Making this authentic Red Cooked Pork Belly is a journey of flavor, and I promise, the result is so worth it. We’re going to build layers of taste through slow braising, which is the key to that incredibly tender, melt-in-your-mouth texture. This is where the magic of a good Hong Shao Rou recipe truly shines!

Step 1: Let’s get started by preheating your oven to 160°C (320°F). Grab a large casserole dish or a Dutch oven – something that can hold your pork belly snugly.
Step 2: In that dish, we’ll combine all our braising liquids and aromatics. Pour in the 1/4 cup light soy sauce, 1/4 cup Shaoxing wine, 1/4 cup brown sugar, and 1/4 cup dark soy sauce. Add the 5 slices ginger and the 2 halved spring onions, followed by the 2 cups water. Give it a good stir to dissolve the sugar.
Step 3: Now, nestle your 2 pounds pork belly into the braising liquid, making sure the skin-side is facing up. This helps the skin get that lovely tender quality. Cover the dish tightly with a lid or foil. We’ll let this braise in the oven for 2 hours. The aroma that starts to fill your kitchen will be amazing!

Step 4: Once the 2 hours are up, carefully remove the pork belly from the braising liquid. It will be incredibly tender. Set the pork aside and allow it to chill in the refrigerator overnight. This chilling step is crucial for achieving the perfect slicing consistency and deepening the flavors of your traditional Chinese pork belly.
Step 5: The next day, you’ll want to skim any solidified fat from the chilled braising liquid. Reserve about 1 cup of this liquid – it’s liquid gold! Pour the remaining liquid into a small saucepan and simmer it over medium heat until it thickens into a glaze. This glaze will be used to brush onto the pork.
Step 6: Slice the chilled pork belly into thick, bite-sized pieces. You can either pan-fry them or grill them for a few minutes per side until they’re beautifully browned and slightly caramelized. As they cook, brush them generously with the reserved thickened glaze. This finishing touch elevates your Hong Shao Rou recipe to the next level.

Pro Tips for the Best Red Cooked Pork Belly

Achieving that perfect, melt-in-your-mouth texture and deep flavor for your Red Cooked Pork Belly is all about a few key techniques. Follow these tips, and you’ll be well on your way to an amazing Chinese braised pork belly experience.

Always chill the pork belly overnight after braising. This firms it up, making it easier to slice and allowing the flavors to meld beautifully.
Don’t rush the braising process. Low and slow is the name of the game for tender, succulent pork belly.
Skim the fat from the braising liquid before reducing it to a glaze. This ensures your final dish isn’t overly greasy.
When slicing, aim for about 1/2-inch thickness. This provides the ideal bite and allows the glaze to coat each piece perfectly.

Red Cooked Pork Belly: 2-Hour Marvel - Red Cooked Pork Belly - additional detail

What’s the secret to perfect Red Cooked Pork Belly?

The real secret to perfect traditional Chinese pork belly is the overnight chill after braising. This step is crucial for getting those clean slices and concentrating the flavors, leading to that signature melt-in-your-mouth texture.

Can I make Hong Shao Rou ahead of time?

Absolutely! You can braise the pork belly a day or two in advance. Once cooled, store it in the braising liquid in the refrigerator. Then, slice and glaze it just before serving for the best results.

How do I avoid common mistakes with Chinese braised pork belly?

A common pitfall is overcooking, which can make the pork mushy. Ensure you braise for the recommended time. Also, don’t skip skimming the fat; it keeps the dish from being too oily and allows the glaze to shine.

Best Ways to Serve Red Cooked Pork Belly

This rich and succulent Red Cooked Pork Belly is incredibly versatile! My favorite way to enjoy it is piled high into fluffy steamed bao buns, creating a delightful sandwich. I like to add some crisp shredded cabbage, a drizzle of spicy mayo, and a sprinkle of crushed peanuts for texture. For a more traditional presentation, think of serving it alongside steamed rice and blanched greens like bok choy. If you’re exploring Cantonese red cooked pork, it pairs beautifully with a simple stir-fry of snow peas or gai lan.

Nutrition Facts for Red Cooked Pork Belly

This Red Cooked Pork Belly, especially when served in bao buns as in our recipe, offers a rich flavor profile. Understanding the nutritional breakdown per serving helps in enjoying this delicious dish. The combination of tender pork belly and the sweet, savory braising liquid contributes to its unique taste.

Calories: 320 kcal
Fat: 18 g
Saturated Fat: 4 g
Protein: 16 g
Carbohydrates: 32 g
Fiber: 2 g
Sugar: 5 g
Sodium: 850 mg

Nutritional values are estimates and may vary based on specific ingredients used and serving size.

How to Store and Reheat Red Cooked Pork Belly

Proper storage is key to enjoying your delicious Red Cooked Pork Belly for days to come. Once the pork has cooled completely, transfer it to an airtight container. I like to store it in its braising liquid to keep it extra moist. Properly stored, your soy sauce braised pork belly will keep well in the refrigerator for about 3 to 4 days. If you want to keep it even longer, freezing is a fantastic option. Wrap the cooled pork belly tightly in plastic wrap, then in foil, and it can be frozen for up to 3 months. This is great for meal prepping your Cantonese red cooked pork!

When you’re ready to reheat, you have a few options. For a quick reheat, place a few slices in a skillet over medium-low heat, adding a splash of water or some of the reserved braising liquid to prevent drying. You can also gently reheat it in the microwave. If you’ve frozen it, thaw it overnight in the refrigerator before reheating. For the best texture, especially if you want to crisp it up again, a quick sear in a hot pan after reheating is wonderful.

Frequently Asked Questions About Red Cooked Pork Belly

What is Red Cooked Pork Belly?

Red Cooked Pork Belly, also known as Hong Shao Rou, is a classic Chinese braised pork belly dish renowned for its rich, savory, and slightly sweet flavor profile. The “red” comes from the dark soy sauce and sugar caramelization during the braising process, giving it a beautiful reddish-brown hue. It’s a traditional comfort food that’s incredibly tender and flavorful.

Can I use a different cut of pork?

While pork belly is traditional and yields the best melt-in-your-mouth texture, you could experiment with pork shoulder if you prefer. However, pork belly’s fat content is essential for the signature richness and succulence of this dish. For the best results with Chinese braised pork belly, stick to pork belly.

How do I get the skin tender and not tough?

The key to tender skin is in the braising. Ensuring the skin-side is up during cooking allows it to soften in the braising liquid. The overnight chill also helps firm up the fats and collagen, contributing to a more pleasant texture when it’s reheated and glazed. This is a crucial step for authentic Cantonese red cooked pork.

What are the essential spices for this recipe?

The core spices for a traditional Hong Shao Rou recipe include star anise and cinnamon sticks, which provide warmth and aromatic depth. Fennel seeds are also often included for a subtle anise note. These spices, combined with soy sauce and sugar, create the complex flavor profile that makes this dish so beloved.

Variations of Hong Shao Rou You Can Try

While this recipe for Red Cooked Pork Belly is fantastic as is, there are so many fun ways to switch things up! Exploring variations of this classic dish can introduce new flavors and cater to different preferences. If you’re looking for a slightly different approach, consider trying a five spice pork belly recipe, which incorporates additional warming spices like cloves and Sichuan peppercorns for an even more complex aroma.

For a healthier twist, you could swap out some of the pork belly for leaner cuts like pork shoulder, though it won’t achieve quite the same melt-in-your-mouth texture. Another popular variation involves adding hard-boiled eggs or dried shiitake mushrooms to the braising liquid; they soak up all those delicious flavors! Some people also prefer to finish their Hong Shao Rou by stir-frying it briefly after braising, which gives it a slightly crispier edge.

About the Author

Fatima Garcia

Red Cooked Pork Belly: 2-Hour Marvel

Why You’ll Love This Red Cooked Pork Belly

Ingredients for Authentic Red Cooked Pork Belly

How to Make Melt-in-Your-Mouth Pork Belly

Pro Tips for the Best Red Cooked Pork Belly