Red Braised Pork Belly Recipe (Hong Shao Rou)

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Today let’s make some delicious Red Braised Pork Belly (Hong Shao Pork)! Chinese New Year is on February 12th this year. I just want to wish everyone a very happy Chinese New Year! To celebrate Chinese New Year, I’m partnering with Knorr this month. I’ll be sharing with you some quintessential Chinese New Year dishes.

To celebrate Chinese New Year, Knorr is going to have an awesome sweepstakes. From Jan 5th to Jan 31st, there will be 10 winners. Those lucky winners will receive $1000 worth of kitchen supplies, including a high quality cast iron induction cooker and an amazing Knorr gift basket.

To enter the sweepstakes, use Knorr Chicken Broth Mix, Knorr Liquid Seasoning, or Knorr Bouillon Cubes. Cook your family’s favorite Chinese New Year dishes, take a picture of the dish, and upload it to Knorr’s website.


Red Braised Pork Belly Recipe

Serve: 2 to 4 people
Prep time: 10 minutes
Cook time: 1 hour and 30 minutes

For the pork belly
• 2 1/2 pounds pork belly, boneless and skin-on
• 4 cups water
• 1 cup Shaoxing wine
•2 tablespoons Knorr liquid seasoning
• 1 tablespoon dark soy sauce
• 1/2 cube Knorr pork bouillon
• 1 tablespoon extra light olive oil (or other high smoking point cooking oil)
• 3 cloves garlic
• 1/2 cinnamon stick
• 2 pods star anise
• ¼ piece dried tangerine peel (sold in Chinese supermarkets or online)

For the syrup:
• 4 tablespoons water
• 1 tablespoons rock sugar (sold in Chinese supermarkets or online)
• 1 tablespoon extra light olive oil (or other high smoking point cooking oil)


To prepare the pork belly:

In a large pot of water, over high heat, place a thoroughly cleaned pork belly in the pot. Bring water to a boil, and continue to cook for 10 minutes. (This will help to remove its blood, impurity, and gamey taste.)

Discard the water, and rinse the pork belly with running water.

Cut the pork belly into 1-inch cubes.

To make the broth:

In the same pot, over high heat, add 4 cups of water in it, bring it to a boil. Season it with Shaoxing wine, Knorr liquid seasoning, dark soy sauce, and Knorr pork bouillon. Stir until everything is dissolved. Set aside.

To make the syrup, over medium-low heat, add the water and rock sugar. Cook until the sugar is melted and the liquid is very sticky. Carefully add the extra light olive oil (You can also use other high smoking point oil). Continue to stir until the syrup is lightly brown, about 3 minutes. (This syrup will give our pork belly its beautiful red shade.)

Pour the syrup into the broth. Whisk.

To cook the pork belly:

In another pot, over medium heat, add the extra light olive oil and pork belly. Stir fry until lightly browned, 3 minutes. Also add in the garlic, cinnamon, star anise, and dried tangerine peel. Cook until aromatic, 2 minutes.

Pour in the broth. Cover the lid, and bring it to a boil. Then immediately turn to low heat. Simmer for 1 hour.

Before serving, uncover the lid, and turn to high heat to reduce the sauce, 5 minutes.



  1. Jeffrey says

    tried this dish today nice but I thicken the broth and wrap in lettuce to eat

    1. CiCi says

      Hi Jeffrey,

      Thanks for letting me know that you tried the dish, and wrapping it in lettuce is a great idea! 🙂

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