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Red braised pork belly or hong shao rou 紅燒肉 was one of my favorite dishes growing up. Back when I was basically known as a carnivore in my family. I think I find this understandable. I loved ALL the meats. Red braised pork belly is so tasty and goes so well with any veggie and rice!
By the way if you are unfamiliar with this dish, red braised pork belly is a Chinese dish that is braised. It’s called ‘red braised’ because the ingredients used in cooking the pork makes it ‘reddish’ in color.
This recipe here is how my mom makes it and what I grew up eating!
Information on the ingredients…
Rock sugar is normally used for this recipe. It’s not super common to find this one in your nearest non-asian grocery store so if you can’t find it you can use normal sugar (preferably brown sugar), however, rock sugar is traditionally used.
Also, I use two types of soy sauces here. There’s regular soy sauce and then there’s a dark soy sauce. Dark soy sauce is thicker, darker, and slightly less salty then regular soy sauce. It’s flavor is stronger and it also adds a darker color to food you are cooking. If you can’t find any – use regular soy sauce.
There’s also a type of alcohol used in this dish, called michiu. Michiu aka Rice Wine is commonly used as a cooking wine and contains about 19.5% alcohol. It’s commonly used in Taiwanese cooking so it’s always in my pantry.
Paleo / Keto Diets
You can substitute some of the ingredients in this recipe to make it paleo or keto diet friendly!
- Paleo Diet – Instead of sugar, use honey or maple syrup. Instead of soy sauces, use coconut amino.
- Keto Diet – Instead of using sugar, feel free to use Stevia.
Ingredients
- 1 lb pork belly, cut in to 1-1.5 inch cubes
- 2 tbsp cooking oil
- 5-7 cloves of garlic
- 2 tbsp sugar (rock sugar is recommended but not necessary)
- 3 tbsp michiu (aka rice wine)
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 cups of water
- 1 tbsp chili sauce (we prefer chili bean sauce aka doubanjiang)
Instructions
In a large skillet or wok, add cooking oil and sugar. Let the sugar melt, and then add pork belly.
Brown the pork, making sure both sides are lightly browned, and then add garlic and chili sauce, and stir together.
Now, transfer to a clay pot or medium sized pot. On low heat, add michiu, soy sauce, dark soy sauce, and water.
Cover and simmer for an hour, stirring occasionally.
Remove from heat and serve!
Red Braised Pork Belly
Ingredients
- 1 lb pork belly, cut in to 1-1.5 inch cubes
- 2 tbsp cooking oil
- 5-7 cloves of garlic
- 2 tbsp sugar (rock sugar is recommended but not necessary)
- 3 tbsp michiu (aka rice wine)
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 cups of water
- 1 tbsp chili sauce (we prefer chili bean sauce aka doubanjiang)
Instructions
- In a large skillet or wok, add cooking oil and sugar. Let the sugar melt, and then add pork belly.
- Brown the pork, making sure both sides are lightly browned, and then add garlic and chili sauce, and stir together.
- Now, transfer to a clay pot or medium sized pot. On low heat, add michiu, soy sauce, dark soy sauce, and water.
- Cover and simmer for an hour, stirring occasionally.
- Remove from heat and serve!
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 437Total Fat: 32gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 95mgSodium: 618mgCarbohydrates: 10gFiber: 1gSugar: 7gProtein: 27g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.
Pin for later!
If you love the chinese braised meat of this Chinese Red Braised Pork Belly, you’re going to also love Taiwanese Braised Beef dish! Here’s the recipe!