Best Hong Shao Rou (Red-Braised Pork Belly) – With My Dad’s Secrete! (红烧肉)
Hong Shao Rou (红烧肉, red-braised pork belly) is a classic Chinese dish known for its deep caramelized flavor, rich glossy sauce, and melt-in-your-mouth texture.
Growing up, I always wondered why my dad’s Hong Shao Rou tasted different from everyone else’s. The meat was impossibly tender, and the sauce had this deep, complex flavor I couldn’t quite put my finger on. Then one day, I found him in the kitchen, cracking open a can of beer and pouring it into the pot. That’s when he shared his cooking secret with me.
Why Beer?
While traditional Hong Shao Rou recipes call for Shaoxing wine, my dad’s twist of adding beer brings something special to this classic dish. The malted barley in beer introduces a subtle sweetness and depth that complements the soy sauce and rock sugar perfectly. But it’s not just about flavor – there’s actually some food science at work here.
The enzymes in beer help tenderize the meat, breaking down proteins and working alongside the slow cooking process to transform that tough pork belly into something that literally melts in your mouth. The carbonation also helps to penetrate the meat, carrying flavors deeper into each piece. And as the beer reduces with the other ingredients, it creates a sauce that’s richer and more complex than you’d get with wine alone.
MAKE SURE NOT TO USE COLD BEER!! Using cold beer straight from the fridge can cause the meat to tighten, which is the opposite of what you want for this dish. The sudden temperature change can shock the proteins in the pork belly, making it tougher and less tender. Instead, let the beer come to room temperature before adding it to the braise.
It creates this perfect balance where the dish feels luxurious but not overwhelming. The result is a sauce that’s glossy and rich, with layers of flavor that unfold as you eat. However, not all beers work the same way. Using a light beer, such as a lager, ensures that the final dish doesn’t develop a bitter aftertaste.
My dad always said cooking is about making something your own while respecting tradition. Next time you’re making Hong Shao Rou, try adding a can of beer to your braising liquid. Any basic lager will do. You might just discover your new favorite version of this beloved dish.
What Makes Hong Shao Rou So Special?
Hong Shao Rou is a dish with deep regional variations across China. While the core technique remains the same—braising pork belly in a flavorful mixture of soy sauce, sugar, and aromatics—the taste differs significantly between the north and the south.
This version, inspired by my dad’s cooking, leans more toward the northern style, which has a stronger emphasis on soy sauce and a deeper, more savory flavor. In contrast, the southern style, particularly the version popular in Jiangsu and Zhejiang, tends to be much sweeter, with an extra dose of rock sugar and sometimes even a touch of honey. If you like a sweeter taste, please feel free to add more rock sugar/ sugar.
The sweetness level is completely customizable – start with the suggested amount of rock sugar, then taste and adjust. You can always add more sugar gradually until you reach your desired sweetness.
Why Rock Sugar is Special in Hong Shao Rou?
Rock sugar (冰糖, bing tang) is a crucial ingredient that sets great Hong Shao Rou apart from good ones. Unlike regular granulated sugar, it melts and caramelizes slowly and evenly, creating that coveted glossy sheen and rich reddish-brown color. This type of sugar develops a more complex, rounded sweetness that perfectly balances the savory soy sauce without becoming overly sweet.
Most importantly, rock sugar contributes to the sauce’s perfect texture – it creates a smooth, velvety finish that coats the pork belly beautifully without becoming sticky or syrupy. While regular sugar can work in a pinch, rock sugar’s unique properties help achieve that restaurant-quality finish where the meat glistens invitingly and the sauce has the ideal consistency.
Can I Use regular granulated sugr?
Yes, you can use regular sugar instead of rock sugar in Hong Shao Rou! However, you can achieve a similar effect with regular granulated sugar.
How to substitute:
- Use the same amount of granulated sugar as rock sugar.
- Melt it over low heat until it turns golden brown before adding the pork.
How to Choose the Right Pork Belly?
For Hong Shao Rou, the best cut of pork belly to use is the middle section of the belly, which has a balanced ratio of fat to meat. This part typically consists of layers of lean meat and fat, ensuring the dish turns out tender, juicy, and flavorful. Here’s why this cut works best:
- Fat Content: The fat layers melt during the slow braising process, keeping the meat moist and adding richness to the dish.
- Meat Texture: The lean layers provide structure and a satisfying bite, balancing the richness of the fat.
- Even Cooking: The middle section cooks more evenly compared to the ends, which can be too fatty or too lean.
When selecting pork belly, look for a piece with even layers of fat and meat and a thick, uniform shape. This ensures the dish achieves the perfect melt-in-your-mouth texture that Hong Shao Rou is known for.
How to Make Hong Shao Rou (Red-Braised Pork Belly)
Ingredients
- Pork belly (center cut)
- Beer (light beer, i.e. lager)
- Green onion
- Ginger
- Aromatics (star anise, bay leaves, cinnamon sticks)
- Rock sugar
- Shaoxing wine (optional)
- Soy sauce
- Dark soy sauce
- White pepper
- Salt
- Neutral Oil
Instructions
Step 1: Blanch the Pork
- Add cubed pork belly into a pot of cold water and bring to a boil. Option to add 1 tbsp Shaoxing wine.
- Simmer for 5 minutes to remove impurities and any strong porky smell. Remove the forms and drain the pork.
- Option to rinse with hot or warm water (avoid cold water, as it can make the meat tough).
Step 2: Caramelize the Sugar
- Break rock sugar into smaller pieces to help it dissolve.
- Heat a wok or heavy-bottomed pan over low heat. Add 2 tbsp oil and add in the rock sugar (or regular sugar).
- Let it melt slowly, stirring occasionally, until it turns golden brown. This step gives the dish its signature glossy, reddish color.
Step 3: Sear the Pork
- Add the blanched pork belly into the caramelized sugar.
- Stir-fry the pork in the caramelized sugar for about 1 minute, just until each piece is evenly coated. Be careful not to brown the meat too much at this stage, as it can make the pork tough.
Step 4: Add Aromatics and Beer
- Add the ginger, garlic, star anise, bay leaf, and cinnamon stick. Stir-fry for 1 minute to release the aroma.
- Add white pepper, soy sauce and dark soy sauce for color and flavor.
- Pour in a can of light beer (lager) at room temperature or slightly warm – avoid cold beer as it might shock the meat. Add enough water to just cover the pork. Let it bubble away for 5 minutes, which allows some alcohol to evaporate while leaving behind those deep, malty flavors.
- Bring to a gentle boil, then reduce to low heat. Cover and let it braise for 45 minutes to 1 hour. Stir occasionally to avoid burning.
Step 5: Reduce the Sauce
- When the pork is fork-tender, remove the lid and pick out all the aromatics (the ginger, star anise, bay leaf, and cinnamon stick). Taste and add a pinch of salt if needed.
- Turn up the heat to medium-high. Stir and let the sauce reduce until it becomes thick and glossy, about 5-10 minutes. You’ll know it’s ready when the sauce coats the back of a spoon with a silky sheen.
Step 6: Serve & Enjoy!
- Serve the Hong Shao Rou with steamed rice or noodles. Spoon the rich sauce over the top for extra flavor.
- Enjoy your delicious, melt-in-your-mouth braised pork belly!
Tips for the Best Hong Shao Rou:
✔ Use light beer (lager) to avoid bitterness—adds a subtle malty depth to the sauce.
✔ Caramelizing the sugar properly is key for that deep red color.
✔ Slow braising ensures the pork belly turns tender and gelatinous.
✔ If the sauce gets too thick, add a splash of water and simmer to loosen it.
How to Store and Reheat Hong Shao Rou
One of the best things about Hong Shao Rou is that it tastes even better the next day! The flavors deepen as the sauce thickens, making leftovers just as delicious—if not more. Here’s how to store and reheat it properly.
Storing Leftover Hong Shao Rou
✔ Refrigeration: Let the pork cool to room temperature before storing.Transfer to an airtight container with the sauce to keep it moist. Store in the fridge for up to 4 days.
✔ Freezing: If you want to store it longer, Hong Shao Rou freezes well! Place the pork and sauce in a freezer-safe container or resealable bag. It can freeze for up to 2 months.
Reheating Hong Shao Rou
✔ On the Stovetop (Best Method): Add the pork and sauce to a small pan. Heat over low to medium heat, stirring occasionally. If the sauce has thickened too much, add a splash of water to loosen it.
✔ In the Microwave (Quick Method): Place in a microwave-safe bowl and cover with a lid. Microwave on medium heat in 1 minute intervals, stirring between each, until heated through.
✔ Reheating from Frozen: Thaw in the fridge overnight before reheating. If reheating directly from frozen, add a few tablespoons of water and simmer on low heat until warmed through.
Hong Shao Rou (Red Braised Pork Belly)
Ingredients
- 2 lb Pork belly center cut
- 1 can Beer 355ml, light beer, i.e. lager
- 2 stalks Green onion
- 1 tbsp Ginger
- 2 Star anise
- 1 small piece Cinnamon sticks
- 3-4 Bay leaves
- 30 g Rock sugar Less than 30g, or add more if desired
- 1 tbsp Shaoxing wine optional, for blanching the pork
- 2 tbsp Soy sauce
- 1 tbsp Dark soy sauce
- ¼ tsp White pepper
- ¼ tsp Salt Optional, add more if needed
- 2 tbsp Neutral oil
Instructions
Blanch the Pork
- Add cubed pork belly into a pot of cold water and bring to a boil. Option to add 1 tbsp Shaoxing wine.
- Simmer for 5 minutes to remove impurities and any strong porky smell. Remove the forms and drain the pork.
- Option to rinse with hot or warm water (avoid cold water, as it can make the meat tough).
Caramelize the Sugar
- Break rock sugar into smaller pieces to help it dissolve.
- Heat a wok or heavy-bottomed pan over low heat. Add 2 tbsp oil and add in the rock sugar (or regular sugar).
- Let it melt slowly, stirring occasionally, until it turns golden brown. This step gives the dish its signature glossy, reddish color.
Sear the Pork
- Add the blanched pork belly into the caramelized sugar.
- Stir-fry the pork in the caramelized sugar for about 1 minute, just until each piece is evenly coated. Be careful not to brown the meat too much at this stage, as it can make the pork tough.
Add Aromatics and Beer
- Add the ginger, garlic, star anise, bay leaf, and cinnamon stick. Stir-fry for 1 minute to release the aroma.
- Add white pepper, soy sauce and dark soy sauce for color and flavor.
- Pour in a can of light beer (lager) at room temperature or slightly warm – avoid cold beer as it might shock the meat. Add enough water to just cover the pork. Let it bubble away for 5 minutes, which allows some alcohol to evaporate while leaving behind those deep, malty flavors.
- Bring to a gentle boil, then reduce to low heat. Cover and let it braise for 45 minutes to 1 hour. Stir occasionally to avoid burning.
Reduce the Sauce
- When the pork is fork-tender, remove the lid and pick out all the aromatics (the ginger, star anise, bay leaf, and cinnamon stick). Taste and add a pinch of salt if needed.
- Turn up the heat to medium-high. Stir and let the sauce reduce until it becomes thick and glossy, about 5-10 minutes. You’ll know it’s ready when the sauce coats the back of a spoon with a silky sheen.
Serve & Enjoy!
- Serve the Hong Shao Rou with steamed rice or noodles. Spoon the rich sauce over the top for extra flavor.
- Enjoy your delicious, melt-in-your-mouth braised pork belly!
