Chinese Red Braised Pork Belly (Hong Shao Rou)

Growing up, I was known as the family carnivore - and red braised pork belly was one of my absolute favorites. Tender, melt-in-your-mouth pork belly braised in a rich, savory-sweet sauce… it's the kind of comfort food that makes any day better. Pair it with fluffy white rice and a veggie stir fry, and you've got my idea of the perfect meal.

Jump to:

• Why You'll Love This Recipe
• What is Red Braised Pork Belly?
• About the Ingredients
• Cooking Vessel Tip
• How to make Chinese pork belly (Step by Step)
• Instant Pot Version
• Slow Cooker Version
• Storage & Reheating
• FAQ
• Chinese Red Braised Pork Belly (Hong Shao Rou)
• More Delicious Pork Belly Recipes!
• Pin for later!

If you've never had it before, red braised pork belly is a Chinese dish simmered in soy sauce, chili bean paste, rice wine, and aromatics until tender. The sauce gives the pork a beautiful reddish-brown glaze - that's where the "red braised" name comes from.

This recipe is exactly how my mom makes it, and the version I grew up eating.

Why You'll Love This Recipe

• Deep flavor - Chili bean paste, soy sauce, and rice wine create a rich, layered taste.
• Versatile - Serve with rice, noodles, or tuck into steamed buns.
• Make-ahead friendly - The flavor gets even better the next day.
• Customizable - Add bamboo shoots, eggs, or potatoes for variation. For example, here's when we cook it with bamboo shoots:

What is Red Braised Pork Belly?

In Chinese, it's called Hong Shao Rou (紅燒肉).

• Hong Shao 紅燒 = "red cooked" (braising method using soy sauce + sugar for color).
• Rou 肉 = pork.

The mix of chili bean paste, soy sauce, and aromatics infuses the pork with flavor and gives it that signature glossy reddish hue.

Pork Belly Basics: Pork belly is a boneless cut from the underside of the pig, after the loin and ribs are removed. It's not the stomach - it's the fatty, meaty section that becomes bacon after curing and smoking.

By the way - if you like red braised pork belly, you will most likely also enjoy my red braised fish, red braised chicken, and red braised beef!

About the Ingredients

Pork Belly - The star of the dish! Pork belly is a fatty, boneless cut from the underside of the pig. When braised, the layers of fat and meat turn melt-in-your-mouth tender with a rich flavor that's unbeatable.

Chili Bean Paste (Doubanjiang) - A spicy, savory paste made from fermented broad beans, chili, and soybeans. It adds depth, umami, and that signature kick you'll taste in many Sichuan dishes. You can find this in Asian supermarkets or online!

Soy Sauce - Both light and dark soy sauces are used. Light soy sauce seasons the dish, while dark soy sauce adds a deeper color and richer taste.

Rice Wine (Michiu) - A staple in Taiwanese and Chinese cooking. It adds aroma and complexity to the braising liquid. Shaoxing wine can be used as a substitute.

Sugar - Traditionally rock sugar is used, which gives the sauce a glossy finish and smooth sweetness. Brown sugar works just as well if that's what you have on hand.

Aromatics - Garlic, ginger, and optional dried chilies bring warmth and fragrance, rounding out the braising sauce.

Cooking Vessel Tip

You can brown the pork belly in a wok or in the same pot you'll use for simmering - it's really up to you!

• Wok: Great for quick, even browning because of its shape and high heat retention. You'll need to transfer everything to another pot or clay pot for the braising step, though, which means an extra dish to wash.
• Same Pot: More convenient since you brown and braise in one pot, and you'll keep all those flavorful browned bits in the same cooking vessel. The trade-off is it might take a bit longer to brown evenly, depending on your pot size and heat distribution.

How to make Chinese pork belly (Step by Step)

Here's the good stuff - I will show you how we make Chinese Red Braised Pork Belly at my house!

Ingredients

• 1 lb pork belly, cut into 1-1.5 inch cubes
• 4-5 cloves garlic, crushed
• 1-2 tablespoon chili bean paste (doubanjiang)
• 1-2 tablespoon brown sugar
• 2-3 tablespoon michiu (rice wine)
• 2 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• ~1 ½ cups water (enough to mostly cover pork belly)
• (Optional) 1-2 dried red chili peppers
• (Optional) Chopped green onions, for garnish

Instructions

In a large pot or wok over medium heat (see tip above), add a little cooking oil, brown sugar, and dried red chili pepper (if using).

Let the sugar melt, then add the pork belly. Brown the pork on both sides until lightly caramelized.

Add the garlic and chili bean paste. Stir to combine and coat the pork.

Optionally transfer to a clay pot or medium-sized pot. Add rice wine, light soy sauce, dark soy sauce, and enough water to mostly cover the pork. Stir to mix.

Bring everything to a boil, then reduce the heat to low. Cover and simmer for 50-60 minutes, stirring occasionally, until the pork is tender and the sauce has thickened. For extra-soft, melt-in-your-mouth pork belly, simmer for 75-90 minutes.

Garnish with chopped green onions if desired, and serve hot with steamed rice rice or noodles!

Instant Pot Version

1. Turn on Sauté and add cooking oil, sugar, and pork belly. Brown both sides.
2. Add garlic, chili bean paste, rice wine, soy sauces, and water.
3. Close lid, set to High Pressure for 20 minutes.
4. Natural release, then open lid. For thicker sauce, simmer on Sauté (Low) uncovered for 10-15 minutes.

Slow Cooker Version

1. In a skillet or wok over medium heat, add cooking oil and brown sugar. Let the sugar melt, then add pork belly. Brown both sides until lightly caramelized.
2. Add garlic and chili bean paste, stirring to coat.
3. Transfer pork mixture to the slow cooker. Add rice wine, light soy sauce, dark soy sauce, and enough water to mostly cover the pork. Stir gently.
4. Cook on Low for 6-7 hours or High for 3-4 hours, until the pork is tender.
5. If you'd like a thicker sauce, transfer the liquid to a small saucepan and simmer uncovered for 5-10 minutes before serving, or leave the slow cooker uncovered on High for 20-30 minutes.

Storage & Reheating

• Fridge: Store in an airtight container up to 3 days.
• Reheat: Simmer gently on the stove or microwave until warmed through.
• Freezer: Up to 2 months; thaw overnight before reheating.

FAQ

Can I use a different cut of pork instead of pork belly?
Yes! Pork shoulder or pork butt are leaner alternatives that still become tender when braised. They won't be as melt-in-your-mouth as pork belly, but they'll soak up the sauce beautifully.

What if I can't find chili bean paste (doubanjiang)?
If you like a milder dish, you can also skip it and let the soy sauce and aromatics shine.

Do I have to use both light and dark soy sauce?
If you only have light soy sauce, you can use that alone. Dark soy sauce mainly deepens the color and adds a touch more sweetness, so your dish may look lighter without it but will still taste great.

Can I make this ahead of time?
Absolutely! In fact, the flavors deepen overnight. Store in the fridge and gently reheat on the stovetop the next day.

How do I reduce the fat in the sauce?
After braising, let the dish sit for a few minutes and skim the fat off the surface. Or chill overnight - the fat will solidify on top, making it easy to remove.

Can I make this less sweet?
Yes, just use the lower end of the sugar range (1 tbsp). The sugar helps balance flavors and gives the glossy finish, but you can adjust to taste.

What should I serve it with?
Steamed white rice is classic, but it's also great with noodles, tucked into steamed buns, or alongside stir-fried veggies like bok choy, broccoli, or asparagus.

More Delicious Pork Belly Recipes!

• Want to switch it up? This Red Braised Pork Belly with Bamboo Shoots adds a delicious crunch and earthy flavor to the classic dish - a match made in heaven!
• How about an easy and tasty stir fry? Try this Pork Belly Cabbage Stir Fry, it only takes 20 minutes!
• For something quick and satisfying, check out this Pan-Fried Pork Belly - crispy edges, juicy center, and super simple to make! You can serve with your favorite spices or dipping sauce as well!
• Craving something spicy and smoky? You'll love this Twice Cooked Pork - a classic Sichuan dish that's packed with bold flavors and stir-fried perfection.
• If you're a fan of Korean flavors, don't miss this Kimchi Pork Belly Stir Fry - spicy, tangy, and totally addicting!

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