Chinese Braised Pork Belly hong shao rou 红烧肉

Chinese Braised Pork Belly

This decadent dish is very popular in China, where it’s called hong shao rou (红烧肉). It’s actually not that difficult to make. Follow the simple steps below and check out Carol’s braised pork belly cooking video (click)  to see how it’s done.


500g (1 lb) Pork belly (with the fat)
3-4 slices fresh Ginger
2-3 tablespoons Soy Sauce
1-2 whole Star Anise
1 teaspoon Cinnamon
Cooking oil
1 tablespoon Raw Honey


Cut the pork belly into cubes, about 2-4cm/side
Boil the pork cubes in water until the water becomes oily (about 5 minutes)
Remove the pork cubes from the water
Add some oil to a large saucepan and fry the pork cubes until they brown
Add water to the pan to completely cover the pork
Then add ginger slices, soy sauce, star anise, cinnamon
Allow the water to boil and then reduce heat to simmer and cover
Simmer for 45 minutes
Remove the lid, increase to medium-high temperature and allow the water to boil off
After the water boils off, remove from heat
Stir the raw honey onto the cooked pork cubes

Place the pork cubes onto a serving dish and enjoy!

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