Terumi Morita
May 22, 2026·Recipes·1 min read · 241 words

Hong Shao Rou

Experience the rich flavors of Shanghai with this sweet and savory Hong Shao Rou, a classic red-braised pork belly dish.

Contents（4項）▾
  1. 01Ingredients & steps
  2. 02Why this works
  3. 03Autopilot guard summary
  4. 04Revision log (Autopilot revise)
Glistening cubes of red-braised pork belly with a mahogany glaze, garnished with scallions and star anise.
RecipeChinese
Prep20m
Cook45m
Serves4 人分
LevelMedium

Ingredients

  • 800 g pork belly, cut into 4 cm cubes
  • 3 tbsp sugar
  • 200 ml Shaoxing wine
  • 100 ml dark soy sauce
  • 3 slices ginger
  • 3 star anise pods
  • 1 tsp Sichuan peppercorns
  • 2 cups water
  • 2 scallion greens, chopped for garnish
  • salt to taste

Steps

  1. Blanch the pork belly cubes in boiling water for 5 minutes to remove impurities, then drain and set aside.

  2. In a large pot, heat the sugar over medium heat until it melts and caramelizes to a deep amber color, about 5-7 minutes. Stir constantly to prevent burning.

  3. Add the blanched pork belly to the pot, stirring to coat the pieces in caramel. Cook for 2-3 minutes until the pork is well-coated.

  4. Pour in the Shaoxing wine and dark soy sauce, stirring to combine. Add the ginger, star anise, Sichuan peppercorns, and water.

  5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally until the pork is tender and the sauce has thickened.

  6. Remove the lid and increase the heat to medium, cooking for an additional 5-10 minutes to reduce the sauce further, if necessary. Season with salt to taste.

  7. Serve the pork belly in a lacquer-like bowl, garnished with chopped scallion greens.

Why this works

The technique of blanching the pork belly removes excess impurities and helps achieve a cleaner flavor in the final dish. Caramelizing the sugar is crucial because it adds depth and a rich sweetness that balances the savory notes from the dark soy sauce and Shaoxing wine. The braising process allows the pork to absorb the flavors of the sauce while becoming tender. If the sauce seems too thick towards the end, you can add a little water to adjust the consistency. Conversely, if it appears too thin, simmer uncovered for a few more minutes to concentrate the flavors further. The combination of spices adds warmth and complexity, making this dish a comforting favorite. The high sugar content also gives the pork its signature glossy finish, which is visually appealing and enhances the overall dining experience.

Variant + alcohol note. Two canonical regional variants exist: Shanghai-style (sweet, dark, soy-forward — this recipe) and Hunan/Mao-style (spicier, drier finish). Shaoxing rice wine is canonical to the Shanghai style. For alcohol-avoidant cooks, substitute equal-volume chicken stock plus 1 tsp rice vinegar — the depth shifts slightly but the dish still works. The long braise means the pork is fully cooked through; no doneness concerns.

Autopilot guard summary

  • truth: approved
  • quality: approved (score 100)
  • similarity: approved (score 0.078 vs locro)
  • regulatory: approved
  • image: approved

Revision log (Autopilot revise)

  • 2026-05-22T08:12:48.957Z · fields: imageSpec · reason: auto-revise of image