Chinese Braised Pork Belly {Hong Shao Rou}

This Chinese Braised Pork Belly (Hong Shao Rou) is packed with deep, authentic Chinese flavor. The pork belly is juicy, rich, and umami-forward—meltingly tender without tasting greasy. And I promise: this is a dish you can make at home. I’ll walk you through it step by step.

Meet My All-Time Favorite Childhood Dish: Hong Shao Rou!

This is Chinese Braised Pork Belly, or Hong Shao Rou—my absolute favorite dish growing up.

This recipe is a true family recipe. It’s been cooked in my family for generations, slowly refined over time, and now I get to share my version with you—all the way from China to my kitchen here in the U.S., more than twelve thousand miles from home.

I’ve shared other family favorites before, like my Authentic Chinese Sticky Tofu and a lighter take on Orange Chicken. They’re delicious, and you should absolutely try them—but they don’t come close to how special this dish is to me.

Honestly, it makes me a little emotional writing about it. So without further ado, let’s talk about what makes this recipe so special.

What Makes My Family Hong Shao Rou Recipe Special?

红烧肉 (Hong Shao Rou) literally means “red-cooked pork.” It’s one of the most iconic and beloved pork dishes in Chinese cuisine.

There are countless versions of Hong Shao Rou—every family has their own small tweaks, ingredient ratios, and techniques. The foundation stays the same, but the details are deeply personal.

And while I may be biased, I truly believe my family’s version is exceptional.

The pork belly is tender, rich, and full of umami. In Chinese, we describe it as melting in your mouth, with the fat turning silky rather than heavy—满嘴流油, but in the best possible way.

One key technique my mom always uses is pan-frying the pork belly slightly longer than most recipes recommend. This extra step crisps the exterior and renders out more fat, resulting in pork that’s flavorful and luscious—but never greasy.

My Family’s Twist on this Traditional Chinese Dish

Ready for the plot twist?

Potatoes.

Traditionally, Hong Shao Rou is made with pork belly only—no vegetables, no starch. But in my family, potatoes are non-negotiable.

And honestly? They might be the best part.

The potatoes absorb the sauce, the rendered pork fat, and all that deep savory sweetness. They become impossibly soft, glossy, and packed with flavor. They’re added later in the cooking process so they soak up everything without falling apart.

I haven’t had many Western dishes that treat potatoes this way—and once you try it, you’ll understand why we never skip them.

How to Make Chinese Braised Pork Belly

Start by cutting the pork belly into 1 inch-size cubes. Try to make sure there is both meat and fat on each cube and they are all roughly the same size.

Then you will need to skim off the meat. Add the pork belly into a large pot and cover with water. Bring the water to a boil and boil for 5 minutes. 

Then, by using a strainer or spoon, remove the foam that will form on top on the liquid. 

Drain the pork belly using a strainer and gently pat the pork belly dry with a paper towel or a clean kitchen towel. 

Now, heat the oil in a wok (a large pan or pot works too) until shimmering hot, and then add the sugar to the oil. Cook the sugar over medium to high heat to create caramelization or until the color is an amber brown. Make sure to stir constantly to prevent burning!

Then, add the pork belly, ginger, green onion, and yellow onion to the pan or wok.

Note: Yellow onion is optional here. It is another one of my family twists on this Hong Shao Rou recipe.

Then, add your chopped potatoes in if using any.

Now, add boiling water, soy sauce, Lao Chou (dark soy sauce), Liao Jiu (rice wine), oyster sauce, and salt to the wok. 

Lastly, close the lid and cook for 30 minutes or until the sauce has been reduced to a thick, shiny, syrupy liquid.

Make sure you show off to your family and friends that you have just made the MOST AUTHENTIC Chinese dish! Don’t forget to tag me in your final product pic on Instagram!

My Favorite Way to Serve Hong Shao Rou

Traditionally, this Chinese Braised Pork Belly dish is served over warm, sticky rice. 

It could definitely be served with noodles as well or cauliflower rice for a low-carb option. 

Of course, this childhood favorite of mine could be served with two other classics; Chinese Scallion Pancakes and my dad’s Chinese Cucumber Salad.

The most important thing is that you get plenty of the sweet and salty sticky sauce on your plate and some of those delicious potatoes. 

I hope you love this version of my family’s Hong Shao Rou as much as I do.

If you have questions, leave a comment below. And if you make this recipe, I’d love for you to leave a review and let me know what you think—it truly means so much to me.

Get the recipe:Chinese Braised Pork Belly {Hong Shao Rou}

Yield: 4 -5

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

This Chinese Braised Pork Belly recipe (Hong Shao Rou) is juicy, sweet, savory, melts in your mouth, and is packed with authentic flavors.

4.91 stars (10 reviews)

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Ingredients

• ▢ 1.5 lb pork belly
• ▢ 2-3 tbsp vegetable oil
• ▢ 1.5 tbsp sugar

Braising liquid

• ▢ 2 tbsp soy sauce, low sodium
• ▢ 1 tbsp Lao Chou, dark soy sauce
• ▢ 1 tbsp Liao Jiu, Chinese cooking rice wine, can be substituted for red wine
• ▢ 1 tbsp oyster sauce
• ▢ 1 tsp salt or to taste
• ▢ 1 1/2 cups boiling water or broth

Aromatics

• ▢ 1 stalk green onion, chopped, green and white parts seperated
• ▢ 2 inches of fresh ginger, largely sliced
• ▢ 1/4 yellow onion, largely chopped (optional)

Optional

• ▢ 2 medium potatoes, cubed

Instructions 

• Cut the pork belly into 1 inch-size cubes. Try to make sure there is both meat and fat on each cube. 
• Add the ribs into a large pot and cover with water. Bring the water to a boil and boil for 5 minutes. 
  
• Using a strainer or spoon, remove the scum (or the foam) on top. 
• Drain the pork belly using a strainer. Pat the pork belly dry with a paper towel.
• Heat the oil in a wok (a large pan or pot works too) until shimmering and then add the sugar. Cook the sugar over medium to high heat, continue to stir to create caramelization for 2-3 min or until the color is amber. Make sure to stir constantly to prevent burning. 
  
• Add the pork belly in and stir fry for 5 minutes on medium heat.
• Add ginger, the white part of the green onion (leave the green part for garnish), and the yellow onion (if using any). Sir-fry for another 2-3 minutes. 
• Add the cubed potatoes and stir well.
  
• Add 1.5 cups of boiling water, soy sauce, Lao Chou (dark soy sauce), Liao Jiu (rice wine), oyster sauce, and salt to the pot. 
• Close the lid and cook for 25 – 30 minutes or until the sauce has been reduced to a thick, shiny, syrupy liquid. 
• Garnish with green onion, and enjoy!

Notes

* If you choose to use regular soy sauce, you can add less salt to taste.

Serving: 1g, Calories: 439kcal, Carbohydrates: 16g, Protein: 30g, Fat: 36g, Saturated Fat: 8g, Polyunsaturated Fat: 24g, Trans Fat: 1g, Cholesterol: 96mg, Sodium: 937mg, Fiber: 1g, Sugar: 4g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang

Course: Main Course

Cuisine: Chinese