Mao Zedong allegedly ate this Hunan pork weekly, claiming the caramelized rock sugar glaze fueled his revolutionary thinking in 1920s China.
Hongshao Rou (Red Braised Pork)
Dive into the savory world of Hongshao Rou, a beloved Chinese delicacy featuring succulent pork belly braised to perfection! This dish highlights the magic of caramelized sugar and rich soy sauce, creating a melt-in-your-mouth experience that’s both sweet and savory. Get ready to impress your taste buds with this irresistible blend of flavors!
Prep
15
min
Cook
45
min
Serves
3
people
Level
intermediate
The Story
Legend credits this to Mao Zedong's personal chef in 1950s Hunan, who caramelized sugar instead of using ketchup-based nonsense the West would later bastardize into 'sweet and sour'—proper red braising predates any fusion menu by centuries, spreading from Hunan to Shanghai where each province guards its ratio of dark soy to rock sugar like state secrets, because apparently pork belly diplomacy is a real thing in China.
Regional Twist
In Shanghai, cooks ditch the star anise entirely and add extra dark soy sauce plus a splash of black vinegar, producing a sweeter, glossier version than Hunan's spicier original—proof that even pork belly sparks regional rivalries fiercer than Top Gear's old presenter lineup arguments.
📝 Ingredients
Serves 3🥬Fresh Produce(4)
- 2 gousses d'ail légèrement écrasées
- 3 tranches de gingembre
- 2 tiges de ciboule
- eau
🥩Meat & Seafood(1)
- 500g de poitrine de porc avec peau, sans os (1.1 lbs)
🫙Pantry Staples(2)
- Un petit filet d'huile
- 20g de sucre candi (rock sugar) (0.1 cup)
🧂Spices & Seasonings(2)
- 1 petite feuille de laurier
- 1 petite badiane (anis étoilé)
🍯Sauces & Condiments(2)
- 2 càc de sauce soja foncée (10 ml)
- 2 càs de sauce soja claire (30 ml)
📦Other(1)
- 2 càs de vin de Shaoxing (30 ml)
Nutrition (per serving)
Calories
669
Protein
17g
Carbs
10g
Fat
62g
👨🍳 Instructions
- 1
Cut the pork belly into large 4 cm cubes, keeping the skin.
- 2
Gradually heat your pot over medium heat with a drizzle of oil. Brown the pork on all sides, then set aside. Keep about 1 tbsp of fat in the pot.
- 3
Lower the heat and let the pot cool slightly. Add the rock sugar with a drizzle of water and let it melt until it turns into a light amber caramel, without burning it.
- 4
Return the pork pieces to the pot and gently mix for 1 to 2 minutes to coat them well with the caramel.
- 5
Gradually pour in the Shaoxing wine, then the light and dark soy sauces. Mix to evenly distribute the seasonings.
- 6
Add the ginger, garlic, scallions, star anise, and bay leaf. Pour in enough hot water to cover the pork pieces and bring to a gentle simmer.
- 7
Cover and let simmer on low heat for about 45 minutes. Gently turn the pieces occasionally. The meat should be very tender before proceeding to the next step.
- 8
Once the meat is tender, remove the lid and the aromatics (scallions, ginger, garlic, star anise, and bay leaf). Increase the heat and let the sauce reduce until it becomes thick and glossy, coating each piece of pork.
💡 Pro Tips
- ✓Blanch pork belly cubes in boiling water for 3-5 minutes before browning to remove surface impurities and excess blood, which prevents a cloudy braising liquid and improves the final sauce clarity and sheen.technique3-5 minutes at 212°F
- ✓Heat rock sugar to 160-165°C (320-329°F) until it reaches light amber, not brown, because darker caramel develops bitter compounds that overpower the delicate balance of soy and Shaoxing wine in the sauce.timing160-165°C (light amber stage)
- ✓Maintain a gentle simmer at 190-205°F during the 45-minute braise—not a rolling boil—so collagen converts to gelatin gradually and the pork skin remains intact rather than disintegrating, creating silky mouthfeel.timing190-205°F for 45 minutes
- ✓Reduce the braising sauce from approximately 2 cups to 3/4 cup (62% reduction) over medium-high heat for 8-12 minutes, concentrating umami compounds and achieving the glossy coating—too little reduction leaves thin sauce, too much risks oversalting.timing62% reduction, 8-12 minutes
- ✓Use the pork skin as a natural gelatin source—the collagen-rich skin contributes to sauce viscosity without cornstarch, achieving body through Maillard reactions on the meat surface (dark browning in step 2) combined with dissolved collagen.ingredientCollagen-to-gelatin conversion
Share this recipe
Prep
15
min
Cook
45
min
Serves
3
people
Level
intermediate
Share this recipe
Mao Zedong allegedly ate this Hunan pork weekly, claiming the caramelized rock sugar glaze fueled his revolutionary thinking in 1920s China.
Hongshao Rou (Red Braised Pork)
Dive into the savory world of Hongshao Rou, a beloved Chinese delicacy featuring succulent pork belly braised to perfection! This dish highlights the magic of caramelized sugar and rich soy sauce, creating a melt-in-your-mouth experience that’s both sweet and savory. Get ready to impress your taste buds with this irresistible blend of flavors!
The Story
Legend credits this to Mao Zedong's personal chef in 1950s Hunan, who caramelized sugar instead of using ketchup-based nonsense the West would later bastardize into 'sweet and sour'—proper red braising predates any fusion menu by centuries, spreading from Hunan to Shanghai where each province guards its ratio of dark soy to rock sugar like state secrets, because apparently pork belly diplomacy is a real thing in China.
Regional Twist
In Shanghai, cooks ditch the star anise entirely and add extra dark soy sauce plus a splash of black vinegar, producing a sweeter, glossier version than Hunan's spicier original—proof that even pork belly sparks regional rivalries fiercer than Top Gear's old presenter lineup arguments.
📝 Ingredients
Serves 3🥬Fresh Produce(4)
- 2 gousses d'ail légèrement écrasées
- 3 tranches de gingembre
- 2 tiges de ciboule
- eau
🥩Meat & Seafood(1)
- 500g de poitrine de porc avec peau, sans os (1.1 lbs)
🫙Pantry Staples(2)
- Un petit filet d'huile
- 20g de sucre candi (rock sugar) (0.1 cup)
🧂Spices & Seasonings(2)
- 1 petite feuille de laurier
- 1 petite badiane (anis étoilé)
🍯Sauces & Condiments(2)
- 2 càc de sauce soja foncée (10 ml)
- 2 càs de sauce soja claire (30 ml)
📦Other(1)
- 2 càs de vin de Shaoxing (30 ml)
Nutrition (per serving)
Calories
669
Protein
17g
Carbs
10g
Fat
62g
👨🍳 Instructions
- 1
Cut the pork belly into large 4 cm cubes, keeping the skin.
- 2
Gradually heat your pot over medium heat with a drizzle of oil. Brown the pork on all sides, then set aside. Keep about 1 tbsp of fat in the pot.
- 3
Lower the heat and let the pot cool slightly. Add the rock sugar with a drizzle of water and let it melt until it turns into a light amber caramel, without burning it.
- 4
Return the pork pieces to the pot and gently mix for 1 to 2 minutes to coat them well with the caramel.
- 5
Gradually pour in the Shaoxing wine, then the light and dark soy sauces. Mix to evenly distribute the seasonings.
- 6
Add the ginger, garlic, scallions, star anise, and bay leaf. Pour in enough hot water to cover the pork pieces and bring to a gentle simmer.
- 7
Cover and let simmer on low heat for about 45 minutes. Gently turn the pieces occasionally. The meat should be very tender before proceeding to the next step.
- 8
Once the meat is tender, remove the lid and the aromatics (scallions, ginger, garlic, star anise, and bay leaf). Increase the heat and let the sauce reduce until it becomes thick and glossy, coating each piece of pork.
💡 Pro Tips
- ✓Blanch pork belly cubes in boiling water for 3-5 minutes before browning to remove surface impurities and excess blood, which prevents a cloudy braising liquid and improves the final sauce clarity and sheen.technique3-5 minutes at 212°F
- ✓Heat rock sugar to 160-165°C (320-329°F) until it reaches light amber, not brown, because darker caramel develops bitter compounds that overpower the delicate balance of soy and Shaoxing wine in the sauce.timing160-165°C (light amber stage)
- ✓Maintain a gentle simmer at 190-205°F during the 45-minute braise—not a rolling boil—so collagen converts to gelatin gradually and the pork skin remains intact rather than disintegrating, creating silky mouthfeel.timing190-205°F for 45 minutes
- ✓Reduce the braising sauce from approximately 2 cups to 3/4 cup (62% reduction) over medium-high heat for 8-12 minutes, concentrating umami compounds and achieving the glossy coating—too little reduction leaves thin sauce, too much risks oversalting.timing62% reduction, 8-12 minutes
- ✓Use the pork skin as a natural gelatin source—the collagen-rich skin contributes to sauce viscosity without cornstarch, achieving body through Maillard reactions on the meat surface (dark browning in step 2) combined with dissolved collagen.ingredientCollagen-to-gelatin conversion