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How to Make Braised Pork Belly /红烧肉

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By Paul
· Updated recently · — min read · Leave a comment

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How to Make Braised Pork Belly /红烧肉

This is my recipe for braised pork belly, a very popular dish in Chinese cuisine. Although it may take a little while to make, the taste is excellent and worth the time. The sweet and savory flavor of the sauce and tender texture of the meat make this a delicious meal. You will enjoy it!

Ingredients
1 1/2 lb pork belly
1 cup water
2 tbsp dark soy sauce
1 tbsp cooking wine
2 tbsp sugar
1 tbsp rock sugar
5 cloves peeled garlic
5 slices of ginger
2 star anise
little bit cooking oil, salt

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Paul

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Home cook from Europe. Collected and tested recipes from cuisines around the world — in a regular kitchen, no professional gear.

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15 responses to “How to Make Braised Pork Belly /红烧肉”

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  1. Jozel Valdez

    I learn to much in your movie for cooking . I love it.

    Reply
  2. bestgold888

    i dont have crystal sugar. can i use ordinary white sugar?

    Reply
  3. Queenie Wong

    What can I do if I do not have cooking wine?

    Reply
  4. Lily Conte

    you can use white drinking wine , better than cooking wine .

    Reply
  5. Lily Conte

    don't use regular white sugar if you don't have rock surge just do without it, adding white surge will make the pork too sweet, the reason they used rock surge is to give the shine on the meat, rock surge not as sweet as regular surge.

    Reply
  6. june tay

    I have try it yesterday.,..it taste good, ,., thank for yr video

    Reply
  7. Lily Conte

    I made it yesterday, so easy and delicious ! after one hour I put the meat in the oven in for 30 minutes the meat was so tender . thanks for sharing!

    Reply
  8. Anthony Ridley

    way to o much salt. The sodium count must be insane!!!!!!!!!!!!!!!!!

    Reply
  9. Lily Conte

    two tbsp dark soy sauce is a lot? don't add any salt then

    Reply
  10. dabram a

    nice simple recipe. I used to cook braised pork belly many times exactly this way. Only couple suggestions, if you use soya sauce there is no need to add extra salt. Besides, brown sugar is better that white, less sweet and nicely braise pork. Instead of cooking wine I used dry sherry or …. cider. I know, sounds crazy but it cheaper and imo  taste better. I cooked for my Chinese friends and never believed that was cider. Actually, I hate drink cider but for cooking is really good. In this case is good to add a pinch of Chinese five spices. If someone likes a bit spicy, I recommend add also two/three grains of Sichuan Pepper.

    Reply
  11. Debster

    I love this! I also make with leaner pork but have to be careful or it will cook to shreds but even that I like to eat over rice! :-)

    Reply
  12. Debster

    Is red bean paste sometimes used in this dish? Is Kau Yuk different?

    Reply
  13. WeweK Koi

    HUMBA!

    Reply
  14. sonam pontsang

    Check out this video on YouTube:
    

    Reply
  15. Robin Lim
    Reply