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Chinese Red Braised Pork Belly Recipe

Red Braised Pork Belly

A finished bowl of red braised pork belly served over rice with optional steamed greens, showcasing the deep color, tender texture, and cozy presentation.
This red braised pork belly is rich, tender, deeply savory, and lightly sweet. Cubes of pork belly are slowly simmered in soy sauce, Shaoxing wine, caramelized sugar, and aromatics until the meat becomes melt-in-your-mouth soft and coated in a glossy sauce.
Servings:
3 servings
Prep:
10 minutes
Cook:
1 hour 40 minutes
Total:
1 hour 50 minutes

Equipment

  • Wok or pot, for braising
  • Pot for blanching pork

Ingredients

Braised Pork Belly

  • 1½ lb pork belly, cut into cubes
  • 2 tbsp sugar
  • ½ onion, chopped
  • 2 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • ¼ cup Shaoxing wine
  • Water, enough to cover pork

Optional Garnish

  • Steamed greens
  • Rice, for serving

Instructions

  • Blanch the cubed pork belly in boiling water for a few minutes to remove impurities. Drain well and set aside.
  • Add oil to a wok or braising pot. Stir in the sugar and let it melt, then cook until it lightly caramelizes.
  • Add the chopped onion and cook for a few minutes, until softened and translucent.
  • Add the pork belly, dark soy sauce, light soy sauce, Shaoxing wine, and enough water to just cover the pork. Bring to a simmer, cover, and cook for about 1½ hours, stirring every 15 minutes to keep the sauce from sticking or burning.
  • Remove the lid, increase the heat, and continue cooking until the sauce reduces, thickens, and coats each piece of pork belly.
  • Serve hot over steamed rice, with steamed greens on the side if desired.

Video

Nutrition

Serving: 1 serving
Calories: 883kcal
Carbohydrates: 12g
Protein: 58g
Fat: 67g

Nutrition information is automatically calculated and should be used only as an approximation.

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What Makes Red Braised Pork Belly So Good

Red braised pork belly is the kind of comforting dish that makes the whole kitchen smell incredible long before dinner is ready. The pork slowly simmers until each cube is tender, rich, and almost buttery, while the braising liquid reduces into a sticky soy-based glaze. The result is savory, slightly sweet, deeply aromatic, and perfect with a bowl of hot rice.

This recipe keeps the ingredient list simple while still creating plenty of flavor. Dark soy sauce gives the pork belly its signature deep color, light soy sauce adds saltiness, Shaoxing wine brings warmth and depth, and caramelized sugar helps create that glossy finish. Served with rice and optional steamed greens, this red braised pork belly is a satisfying meal that feels cozy, generous, and full of classic comfort.

A spoonful of glossy red braised pork belly with tender cubes and sauce-soaked rice, showing the melt-in-your-mouth texture and rich caramelized glaze.

Why Patience Is the Key With Red Braised Pork Belly

The most important part of making red braised pork belly is giving it enough time. Braising for about 1½ hours may feel long, but that slow cooking is what transforms firm pork belly into tender, flavorful pieces that soak up the sauce. Rushing the process can leave the meat tough and the sauce underdeveloped.

Blanching the pork belly first is also worth the extra step. It helps remove scum and impurities from the meat, which keeps the final sauce cleaner in flavor and appearance. Once the pork is blanched, the rest of the dish comes together in one pot. The onions soften into the sauce, the soy sauces season the pork, and the Shaoxing wine rounds everything out. By the time the lid comes off and the sauce begins to reduce, the pork should be tender enough to break apart with very little effort.

What You’ll Need to Make Red Braised Pork Belly

Pork Belly

  • 1½ lb pork belly, cut into cubes
  • 2 tbsp sugar
  • ½ onion, chopped
  • 2 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • ¼ cup Shaoxing wine
  • Water, enough to cover pork

Optional Garnish

  • Steamed greens
  • Rice, for serving

How to Make Red Braised Pork Belly

Start by blanching the pork belly cubes in boiling water for a few minutes. This helps remove impurities and gives the finished braising sauce a cleaner taste. Drain the pork well and set it aside.

Cubed pork belly being blanched in boiling water to remove impurities, an essential first step for clean flavor and tender red braised pork.

In a large pot, wok, or braising pan, heat a little oil and add the sugar. Let it melt slowly over medium heat until it begins to caramelize and turns golden. Keep an eye on it so it does not burn.

Sugar slowly melting and caramelizing in oil in a pan, creating the deep amber base that gives red braised pork belly its signature color and sweetness.

Add the chopped onion and cook for 2 to 3 minutes, until it softens and becomes translucent. This builds a gentle aromatic base for the braising liquid.

Chopped onions being added to caramelized sugar and oil, sizzling and turning translucent to build the aromatic foundation of the braising sauce.

Add the blanched pork belly, dark soy sauce, light soy sauce, Shaoxing wine, and just enough water to cover the pork. Stir everything together so the pork is coated in the sauce.

Pork belly cubes simmering in a dark soy-based braising liquid with Shaoxing wine, gently cooking until tender and infused with rich flavor.

Bring the liquid to a simmer, cover the pot, and cook for about 1½ hours. Stir every 15 minutes or so to make sure the pork cooks evenly and the sauce does not catch on the bottom.

Braised pork belly simmering uncovered as the sauce reduces and thickens, turning glossy and coating each piece with a sticky soy glaze.

Once the pork is tender, remove the lid and increase the heat slightly. Continue simmering until the sauce reduces into a thick, glossy glaze that clings to every piece.

Pork belly being stirred through a thickened, bubbling sauce as the glaze clings to the meat, creating a rich, lacquered finish.

Serve the red braised pork belly hot over freshly steamed rice. Add steamed greens on the side if you want a simple, balanced plate.

Spoonfuls of red braised pork belly being placed over freshly steamed white rice, with the glossy sauce soaking into the grains.

Tips & Variations

Stir the pork belly regularly during braising so the pieces cook evenly and the sauce does not burn as it reduces.

If the sauce reduces too quickly, add a small splash of water and lower the heat. The pork needs time to soften before the glaze becomes thick.

For a more traditional flavor, add sliced ginger and a few pieces of star anise to the braising liquid. They bring extra warmth and depth without changing the heart of the dish.

Frequently Asked Questions

Why do I need to blanch the pork belly first?

Blanching helps remove scum and impurities from the pork, which gives the final sauce a cleaner taste and a shinier look. It also helps reduce any strong pork flavor before the meat is braised.

Can I make this ahead of time?

Yes. Red braised pork belly is a great make-ahead dish because the flavors continue to develop as it sits. Store the pork with the braising liquid in the refrigerator, then reheat it gently in a pot or pan until hot.

What is the difference between dark soy sauce and light soy sauce?

Light soy sauce is saltier and seasons the dish. Dark soy sauce is thicker, less salty, and gives the pork belly its deep color and glossy finish.

Can I use a different cut of pork?

Pork shoulder can be used if needed, but the texture will be different and more similar to pulled pork. Pork belly is strongly recommended for the best red braised pork belly texture and flavor.

Try These Next

• Want pork belly with a faster cooking time but the same cozy flavor? Try Caramelized Pork Belly.

• Need another dish to serve alongside this meal? You may enjoy Shanghai Fried Noodles.

• Looking for something crispier? Check out Crispy Pork Belly.