Chinese Braised Soy Sauce Pork Belly

Pork belly has long been prized in Chinese cooking for its balance of meat and fat, and few dishes show it off better than a soy sauce braise. Known in various regional styles — from Hong Shao Rou in Shanghai to Hakka versions flavored with different spices — the method is straightforward: simmer pork belly with soy sauce, rice wine, ginger, sugar, and star anise until the fat turns silky and the sauce reduces to a glossy caramel-like glaze.

This is not a quick weeknight dish, but it isn’t complicated either. Most of the work is letting time and low heat do their job, with a brief flourish at the end when the sauce reduces and coats each piece.

Once you master the basic, you can add other ingredients to layer the flavors. The matched ingredients are spring onion, garlic, dry chili, bay leaf and cinnamon sticks.

Step by Step Guide to Making Soy Braised Chinese Pork Belly

Step 1 – Parboil the pork

Bring a pot of water to a boil. Add the pork belly pieces and boil for 5 minutes. Drain and rinse the pork under cold water to remove impurities. Set aside.

Step 2 – Start the braise

Return the pork to a clean saucepan or Dutch oven. Add the soy sauce, dark soy sauce, rice wine, ginger slices, sugar, and star anise. Pour in just enough water to barely cover the meat.

Step 3 – Simmer

Bring the liquid to a boil, then reduce to a gentle simmer. Cover with a lid and cook for about 60 minutes, until the pork is tender.

Step 4 – Caramelize the sauce

Remove the lid and increase the heat to high. Let the liquid reduce and thicken, stirring and turning the pork pieces so they become evenly coated. You should be left with glossy, caramelized pork belly coated in a rich sauce.

Recipe Notes

Pork belly: Look for cuts with a balance of meat and fat — too much fat and the dish becomes greasy, too lean and it won’t be as tender.

Soy sauces: Dark soy sauce isn’t essential, but it gives the dish its deep, mahogany color.

Cooking vessel: A heavy-bottomed pot helps maintain a steady simmer and prevents scorching during the reduction stage.

Serving ideas: Traditionally served with steamed white rice, but also works well with noodles or steamed buns.

FAQ

Can I make this ahead of time?
Yes. In fact, the flavors deepen after a night in the fridge. Reheat gently on the stove before serving.

What if I can’t find Chinese rice wine?
Dry sherry is a reasonable substitute if Shaoxing wine isn’t available.

Do I have to parboil the pork?
Yes. Parboiling removes impurities and results in a cleaner-tasting braise.

Can I add more spices?
Definitely. Cinnamon sticks, cloves, or dried chilies are sometimes added in regional versions.

What should I serve it with?
Steamed jasmine rice is traditional, but leafy greens like bok choy make a nice balance to the richness.

Chinese Braised Soy Sauce Pork Belly

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5 from 4 reviews

• Author: Lei Zhang
• Total Time: 1 hour 30 minutes
• Yield: Serves 4

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Description

Slow-braised pork belly in soy sauce and rice wine, simmered with ginger and star anise until glossy and tender.

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Ingredients

Scale 1x2x3x

800 g (1 3/4 pounds) pork belly, cut into 3-4 cm (1-1.5 inch) thick pieces

1/2 cup Chinese rice wine (Shaoxing wine preferred)

3 tablespoons soy sauce

1/2 tablespoon dark soy sauce (optional, for color)

4-5 slices fresh ginger

1 tablespoon sugar

2 whole star anise

Water, to cover

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Instructions

Step 1 – Parboil the pork

Bring a pot of water to a boil. Add the pork belly pieces and boil for 5 minutes. Drain and rinse the pork under cold water to remove impurities. Set aside.

Step 2 – Start the braise

Return the pork to a clean saucepan or Dutch oven. Add the soy sauce, dark soy sauce, rice wine, ginger slices, sugar, and star anise. Pour in just enough water to barely cover the meat.

Step 3 – Simmer

Bring the liquid to a boil, then reduce to a gentle simmer. Cover with a lid and cook for about 60 minutes, until the pork is tender.

Step 4 – Caramelize the sauce

Remove the lid and increase the heat to high. Let the liquid reduce and thicken, stirring and turning the pork pieces so they become evenly coated. You should be left with glossy, caramelized pork belly coated in a rich sauce.

Notes

Pork belly: Look for cuts with a balance of meat and fat — too much fat and the dish becomes greasy, too lean and it won’t be as tender.

Soy sauces: Dark soy sauce isn’t essential, but it gives the dish its deep, mahogany color.

Cooking vessel: A heavy-bottomed pot helps maintain a steady simmer and prevents scorching during the reduction stage.

Serving ideas: Traditionally served with steamed white rice, but also works well with noodles or steamed buns.

• Prep Time: 15 mins
• Cook Time: 75 mins
• Category: Main
• Method: Braising
• Cuisine: Chinese

Nutrition

• Serving Size: 1/4 recipe
• Calories: 480
• Sugar: 6g
• Sodium: 820mg
• Fat: 42g
• Saturated Fat: 15g
• Unsaturated Fat: 23g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 0g
• Protein: 20g
• Cholesterol: 95mg

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