{"id":31794,"date":"2025-08-10T03:38:30","date_gmt":"2025-08-09T19:38:30","guid":{"rendered":"https:\/\/tasteasianfood.com\/?p=31794"},"modified":"2025-08-12T10:23:15","modified_gmt":"2025-08-12T02:23:15","slug":"hong-shao-rou","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/hong-shao-rou\/","title":{"rendered":"How to Make Hong Shao Rou (Braised Pork Belly) at Home"},"content":{"rendered":"\n<p>Let me share with you how I make the classic <em>Hong Shao Rou<\/em>, also known as Red-Cooked Pork (\u7ea2\u70e7\u8089). The pork isn\u2019t just rich in flavor; it\u2019s melt-in-your-mouth tender, coated in a glossy, savory-sweet sauce, and is easier to make than you might think.<\/p>\n\n\n\n<p>The flavor of the Chinese braised pork belly is rich and complex, with layers that come together beautifully. It has the savory depth of soy sauce, balanced by the sweetness of caramelized sugar, and is infused with the warm aromas of ginger, star anise, and cinnamon. And of course, it&#8217;s luxuriously rich from the pork fat, everything you&#8217;d want in a comforting, satisfying meat dish.<\/p>\n\n\n\n<p><em>Note: This post may contain affiliate links. Please read my <\/em><a href=\"https:\/\/tasteasianfood.com\/mystaging\/private-policy\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>privacy policy<\/em><\/a><em> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"683\" height=\"1024\" data-pin-description=\"This step-by-step Hong Shao Rou recipe shows you how to make melt-in-your-mouth red-cooked pork belly with a glossy, flavorful sauce.\n\" data-pin-title=\"How to Make Hong Shao Rou (Braised Pork Belly) at Home\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-1-683x1024.jpeg\" alt=\"hong shao rou recipe\" class=\"wp-image-31796\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-1-683x1024.jpeg 683w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-1-200x300.jpeg 200w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-1-768x1152.jpeg 768w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-1-640x960.jpeg 640w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-1-720x1080.jpeg 720w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-1.jpeg 800w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Main ingredients for the Hong Shao Rou recipe<\/h2>\n\n\n\n<p>The ingredients needed to make Hong Shao Rou are fairly simple. Here are the main ones:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pork belly. <\/strong>To make a truly classic Hong Shao Rou, there\u2019s really no substitute for skin-on pork belly. It\u2019s the cut that has alternating layers of fat and lean meat stacked together. When braised, the fat slowly melts and seeps into the lean layers, creating an incredibly tender texture that\u2019s rich but not greasy. This balance is what gives Hong Shao Rou its signature soft, flavorful, and deeply satisfying mouthfeel.&nbsp;<\/li>\n\n\n\n<li><strong>Ginger, garlic, and wine<\/strong> are used to reduce the porky smell. Beyond that, they also add depth of flavor to the pork.<\/li>\n\n\n\n<li><strong>Sugar <\/strong>is also an important ingredient, as this is a savory-sweet dish. To bring out its full flavor, the sugar is caramelized over heat until it turns into a brownish syrup. This not only enhances the taste but also contributes to the dish\u2019s slightly reddish color. Rock sugar is commonly used, but brown sugar or white sugar works just as well, as the difference in flavor is minimal.<\/li>\n\n\n\n<li>The <strong>seasoning ingredients<\/strong> are quite typical of Cantonese cooking, which includes <a href=\"https:\/\/amzn.to\/41xxr2o\" target=\"_blank\" rel=\"noreferrer noopener\">light soy sauce<\/a> for savory flavor, dark soy sauce for a richer color, and Chinese cooking wine (<a href=\"https:\/\/amzn.to\/4mCZUMA\" target=\"_blank\" rel=\"noreferrer noopener\">Shaoxing wine<\/a>) to add depth and aroma to the dish. (If you use <a href=\"https:\/\/amzn.to\/3URE4Jf\" target=\"_blank\" rel=\"noreferrer noopener\">sweet soy sauce <\/a>(such as ABC brand) instead of dark soy sauce to deepen the color, be sure to reduce the amount of sugar in the recipe.)<\/li>\n\n\n\n<li>The main <strong>spice <\/strong>used is star anise. In addition, a small amount of <a href=\"https:\/\/amzn.to\/45GEPel\" target=\"_blank\" rel=\"noreferrer noopener\">cinnamon bark<\/a> and<a href=\"https:\/\/amzn.to\/4m9FeMo\" target=\"_blank\" rel=\"noreferrer noopener\"> bay leaf<\/a> is added to enhance the aroma and complexity of the dish.<\/li>\n\n\n\n<li><strong>Red yeast rice. <\/strong>Some Chinese recipes use red yeast rice to impart a natural red color to food. It\u2019s commonly added to dishes like Hong Shao Rou and Chinese roast duck to enhance their red appearance and make them more visually appealing. It\u2019s made by fermenting regular rice with a type of yeast called <em>Monascus purpureus<\/em>, which turns the rice red. To use it, simply soak the red yeast rice in water for 30 minutes. Then, strain out the rice and add the red-colored extract to the pork while cooking. It\u2019s optional, as it doesn\u2019t affect the flavor. I didn\u2019t use it when preparing my Hong Shao Rou.)<\/li>\n\n\n\n<li>Some pork belly recipes also include <strong><a href=\"https:\/\/tasteasianfood.com\/mystaging\/hard-boiled-eggs\/\" target=\"_blank\" rel=\"noreferrer noopener\">hard-boiled eggs.<\/a><\/strong> The eggs absorb the flavors from the seasoning, allowing the taste to penetrate deeply, even into the yolk. A similar method of cooking hard-boiled eggs is used when making Chinese tea eggs.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">How to prepare Hong Shao Rou<\/h2>\n\n\n\n<p>Below is a step-by-step breakdown of how to make this classic dish.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">a. Blanching the pork to remove impurities (Optional)<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Once you\u2019ve purchased your pork belly from the butcher, take a close look at the skin to ensure there are no remaining hairs. If you find any, you can remove them using a blowtorch or by placing the pork belly skin-side down in a dry wok (no oil) over medium heat. Let it sizzle briefly until the pork skin turns lightly brown. This step effectively burns off any remaining hair and also removes the porky smell. After that, use a sharp knife to scrape off any remaining hair from the surface. Rinse the pork with water, pat it dry, and proceed to the next step.&nbsp;<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-2.jpeg\" alt=\"sizzle briefly until the pork skin turns lightly brown.\" class=\"wp-image-31797\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-2.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-2-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-2-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Next, place the whole piece of pork belly into a pot of cold water. Add a few slices of ginger (about half an inch long), two stalks of scallion (green onions), and two tablespoons of Shaoxing wine. Bring the water to a boil, then reduce to medium heat and let it simmer for another 5 minutes. This blanching process helps remove any unpleasant smell, as well as impurities and residual blood from the pork.<\/li>\n\n\n\n<li>Remove the pork from the water and let it cool.&nbsp;<\/li>\n<\/ul>\n\n\n\n<p>(Note: These steps are optional if you\u2019re using fresh, clean pork that doesn\u2019t have a strong smell or visible hair on the surface.)<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">b. Prepping the pork before braising<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Cut the pork into rectangular pieces about 1.5 inches in length. It\u2019s best to cut the pork slightly larger than the desired size, as it will shrink a bit during cooking.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-4.jpeg\" alt=\"Cut the pork into rectangular pieces about 1.5 inches in length\" class=\"wp-image-31798\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-4.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-4-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-4-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Prepare the caramelized sugar syrup by adding a tablespoon of vegetable oil and some sugar into a pan. Heat the mixture over low heat until the sugar begins to dissolve. Then, carefully add a small amount of water and continue cooking until the sugar turns to amber color. The caramelized syrup not only adds a subtle sweetness but also gives the pork its signature reddish-brown color.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-8.jpeg\" alt=\"prepare the caramel to deepen the color o the hong shao rou\" class=\"wp-image-31799\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-8.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-8-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-8-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Heat a small amount of oil in a well-seasoned wok or pan. Add the pork pieces, making sure they\u2019ve been well-drained, and begin frying them slowly over medium heat. You don\u2019t need much oil, as the pork will gradually render its own fat during the process. If too much oil accumulates, you can use a wok spatula to scoop out the excess and save it to cook other dishes. Continue to fry the pork on all sides until it\u2019s lightly browned. Browning the pork enhances the flavor and also helps reduce greasiness, as much of the excess fat is rendered out during cooking.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-6.jpeg\" alt=\"Browning the pork before braising\" class=\"wp-image-31800\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-6.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-6-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-6-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">c. Braise the pork until tender<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Transfer the pork pieces to a pot and add enough water to fully submerge them. Then add the soy sauce, ginger slices, scallions, Shaoxing wine, star anise, cinnamon bark, bay leaves, and caramel. Bring the mixture to a boil, then reduce the heat to a gentle simmer.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-10.jpeg\" alt=\"braise the pork untl tender\" class=\"wp-image-31801\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-10.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-10-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-10-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Braise the pork for about one hour, or until it becomes tender. (If you&#8217;re using a pressure cooker, you can transfer everything into it and set it to the &#8220;meat&#8221; setting, which will take about 10 to 15 minutes. It\u2019s a much faster method and works well for home cooking.)<\/li>\n\n\n\n<li>Keep an eye on the water level during braising. Add hot water if needed to keep the pork mostly submerged. Stir and turn the pork pieces occasionally to ensure even cooking. Once the meat is tender, taste the sauce and adjust the seasoning if needed. Pay attention to the saltiness as the liquid has reduced.&nbsp;<\/li>\n\n\n\n<li>Gently remove the pork pieces from the pot and set them aside. Strain the remaining braising liquid to remove all the solids, then transfer the clear liquid to a smaller pot. <\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-14.jpeg\" alt=\"Strain the remaining braising liquid to remove all the solids\" class=\"wp-image-31802\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-14.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-14-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-14-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Simmer it gently to reduce the volume until it thickens into a rich gravy.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-19.jpeg\" alt=\"\" class=\"wp-image-31803\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-19.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-19-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-19-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Once ready, return the pork to the pot and mix everything well. Transfer it to a clay pot for serving.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-23.jpeg\" alt=\"\" class=\"wp-image-31804\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-23.jpeg 800w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-23-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-23-768x512.jpeg 768w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-23-735x490.jpeg 735w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n<script type=\"application\/ld+json\">{\"@context\":\"http:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Hong Shao Rou (Braised Pork Belly)\",\"author\":{\"@type\":\"Person\",\"name\":\"KP Kwan\"},\"datePublished\":\"2025-08-08\",\"recipeYield\":2,\"description\":\"This step-by-step Hong Shao Rou recipe shows you how to make melt-in-your-mouth red-cooked pork belly with a glossy, flavorful sauce.\",\"image\":[\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/wp-content\\\/uploads\\\/2025\\\/08\\\/Hong-Shao-Rou-image-23-480x480.jpeg\",\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/wp-content\\\/uploads\\\/2025\\\/08\\\/Hong-Shao-Rou-image-23-480x360.jpeg\",\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/wp-content\\\/uploads\\\/2025\\\/08\\\/Hong-Shao-Rou-image-23-360x480.jpeg\",\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/wp-content\\\/uploads\\\/2025\\\/08\\\/Hong-Shao-Rou-image-23-720x405.jpeg\",\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/wp-content\\\/uploads\\\/2025\\\/08\\\/Hong-Shao-Rou-image-23-735x490.jpeg\"],\"recipeCategory\":\"pork\",\"prepTime\":\"PT10M\",\"cookTime\":\"PT1H30M\",\"performTime\":\"PT1H30M\",\"totalTime\":\"PT1H40M\",\"recipeIngredient\":[\"To blanch the pork:\",\"500g (1 pound) pork belly\",\"1 stalk scallion\",\"1cm (1\\\/2 inch) length of ginger\",\"1.5 tbsp sugar\",\"1 tsp salt\",\"1 tbsp cooking oil\",\"2 tbsps Shaoxing wine\",\"2 tbsp light soy sauce\",\"1 tbsp dark soy sauce\",\"1 stalk scallion\",\"1cm (1\\\/2 inch) length of ginger\",\"1 star anise\",\"5 cm cinnamon bark\",\"2 bay leaves\",\"water to braise and blanch the pork\",\"Sacllion to garnish\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"text\":\"Blanching the pork to remove impurities (Optional steps, please refer to the text of this article)\",\"position\":1,\"name\":\"Blanching the pork to remove impurities (Optional steps,...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/hong-shao-rou\\\/#mv_create_536_1\"},{\"@type\":\"HowToStep\",\"text\":\"Cut the pork into rectangular pieces about 1.5 inches in length.\",\"position\":2,\"name\":\"Cut the pork into rectangular pieces about 1.5...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/hong-shao-rou\\\/#mv_create_536_2\"},{\"@type\":\"HowToStep\",\"text\":\"Prepare the caramelized sugar syrup by adding a tablespoon of vegetable oil and some sugar to a pan. Heat the mixture over low heat until the sugar begins to dissolve. Then, carefully add a small amount of water and continue cooking until the sugar turns an amber color.\",\"position\":3,\"name\":\"Prepare the caramelized sugar syrup by adding a...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/hong-shao-rou\\\/#mv_create_536_3\"},{\"@type\":\"HowToStep\",\"text\":\"Fry the pork in oil over medium heat until all sides become lightly browned.\",\"position\":4,\"name\":\"Fry the pork in oil over medium heat...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/hong-shao-rou\\\/#mv_create_536_4\"},{\"@type\":\"HowToStep\",\"text\":\"Transfer the pork pieces to a pot and add enough water to fully submerge them. Then, add the soy sauce, ginger slices, scallions, Shaoxing wine, star anise, cinnamon bark, bay leaves, and the caramel. Bring the mixture to a boil, then reduce the heat to a gentle simmer.\",\"position\":5,\"name\":\"Transfer the pork pieces to a pot and...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/hong-shao-rou\\\/#mv_create_536_5\"},{\"@type\":\"HowToStep\",\"text\":\"Braise the pork for about one hour, or until it becomes tender. (If you're using a pressure cooker, you can transfer everything into it and set it to the \\\"meat\\\" setting, which will take about 10 to 15 minutes. It\\u2019s a much faster method and works well for home cooking.)\",\"position\":6,\"name\":\"Braise the pork for about one hour, or...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/hong-shao-rou\\\/#mv_create_536_6\"},{\"@type\":\"HowToStep\",\"text\":\"Once the meat is tender, taste the sauce and adjust the seasoning if needed.\",\"position\":7,\"name\":\"Once the meat is tender, taste the sauce...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/hong-shao-rou\\\/#mv_create_536_7\"},{\"@type\":\"HowToStep\",\"text\":\"Gently remove the pork pieces from the pot and set them aside. Strain the remaining braising liquid to remove all the solids, then transfer the clear liquid to a smaller pot. Simmer it gently to reduce the volume until it thickens into a rich gravy.\",\"position\":8,\"name\":\"Gently remove the pork pieces from the pot...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/hong-shao-rou\\\/#mv_create_536_8\"},{\"@type\":\"HowToStep\",\"text\":\"Once ready, return the pork to the pot and mix everything well. Transfer it to a clay pot for serving.\",\"position\":9,\"name\":\"Once ready, return the pork to the pot...\",\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/hong-shao-rou\\\/#mv_create_536_9\"}],\"keywords\":\"red cooked pork, \\u7ea2\\u70e7\\u8089, hong shao rou, red cooked pork belly, red braised pork belly ingredients, red braised pork belly main ingredients, hong shao rou pressure cooker\",\"nutrition\":{\"@type\":\"NutritionInformation\",\"calories\":\"235 calories\",\"carbohydrateContent\":\"14 grams carbohydrates\",\"cholesterolContent\":\"37 milligrams cholesterol\",\"fatContent\":\"13 grams fat\",\"fiberContent\":\"1 grams fiber\",\"proteinContent\":\"14 grams protein\",\"saturatedFatContent\":\"3 grams saturated fat\",\"servingSize\":\"1\",\"sodiumContent\":\"2723 milligrams sodium\",\"sugarContent\":\"10 grams sugar\",\"transFatContent\":\"0 grams trans fat\",\"unsaturatedFatContent\":\"10 grams unsaturated fat\"},\"aggregateRating\":{\"@type\":\"AggregateRating\",\"ratingValue\":5,\"reviewCount\":\"1\"},\"review\":[{\"@type\":\"Review\",\"author\":{\"@type\":\"Person\",\"name\":\"KP\"},\"datePublished\":\"2025-08-09T19:41:21+00:00\",\"reviewRating\":{\"@type\":\"Rating\",\"ratingValue\":\"5.0\",\"bestRating\":\"5\",\"worstRating\":\"1\"},\"reviewBody\":\"A great dish for dinner\",\"name\":\"Love pork belly\"}],\"url\":\"https:\\\/\\\/tasteasianfood.com\\\/mystaging\\\/hong-shao-rou\\\/\"}<\/script>\t<section id=\"mv-creation-536\" class=\"mv-create-card mv-create-card-536 mv-recipe-card mv-create-card-style-centered-dark mv-no-js mv-create-center-cards mv-create-has-uppercase mv-create-has-image \" style=\"position: relative;\">\n\t\t\n\t\t<div class=\"mv-create-wrapper\">\n\n\t\t\t\n\t\t\t<header class=\"mv-create-header\">\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-23-480x480.jpeg\" class=\"mv-create-image no_pin ggnoads\" data-pin-nopin=\"true\" alt=\"Hong Shao Rou image (23)\" width=\"480\" height=\"480\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-23-480x480.jpeg 480w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-23-150x150.jpeg 150w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-23-320x320.jpeg 320w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-23-200x200.jpeg 200w\" sizes=\"(max-width: 480px) 100vw, 480px\" data-pin-media=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-23.jpeg\"><div class=\"mv-pinterest-btn mv-pinterest-btn-right\" data-mv-pinterest-desc=\"Hong%20Shao%20Rou%20%28Braised%20Pork%20Belly%29\" data-mv-pinterest-img-src=\"https%3A%2F%2Ftasteasianfood.com%2Fmystaging%2Fwp-content%2Fuploads%2F2025%2F08%2FHong-Shao-Rou-image-23.jpeg\" data-mv-pinterest-url=\"https%3A%2F%2Ftasteasianfood.com%2Fmystaging%2Fhong-shao-rou%2F\"><\/div>\n<h1 class=\"mv-create-title mv-create-title-primary\">Hong Shao Rou (Braised Pork Belly)<\/h1>\n\n<div class=\"mv-create-times mv-create-times-3\">\n\n\t\t\t\t<div class=\"mv-create-time mv-create-time-yield\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Yield: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\">2 servings<\/span>\n\t\t\t<\/div>\n\t\n\t\t\t\t\t\t<div class=\"mv-create-time mv-create-time-prep\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Prep Time: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\"><span class=\"mv-time-part mv-time-minutes\">10 minutes<\/span> <\/span>\n\t\t\t<\/div>\n\t\t\t\t\t<div class=\"mv-create-time mv-create-time-active\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Cook Time: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\"><span class=\"mv-time-part mv-time-hours\">1 hour<\/span> <span class=\"mv-time-part mv-time-minutes\">30 minutes<\/span> <\/span>\n\t\t\t<\/div>\n\t\t\t\t\t<div class=\"mv-create-time mv-create-time-total\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Total Time: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\"><span class=\"mv-time-part mv-time-hours\">1 hour<\/span> <span class=\"mv-time-part mv-time-minutes\">40 minutes<\/span> <\/span>\n\t\t\t<\/div>\n\t\t\t\n\n<\/div>\n\t\t<div class=\"mv-create-description\">\n\t\t\t<p>This step-by-step Hong Shao Rou recipe shows you how to make melt-in-your-mouth red-cooked pork belly with a glossy, flavorful sauce.<\/p>\n\t\t<\/div>\n\t\t<div id=\"mv-create-536\" class=\"mv-create-reviews\" data-mv-create-id=\"536\" data-mv-create-rating=\"5\" data-mv-create-total-ratings=\"1\" data-mv-rest-url=\"https:\/\/tasteasianfood.com\/mystaging\/wp-json\/\"><div class=\"mv-reviews\"><div><div class=\"mv-reviews-stars mv-stars mv-star-ratings \" role=\"img\" aria-label=\"5 out of 5 stars\"><svg class=\"mv-stars-svg mv-stars-empty\" width=\"150\" height=\"25\" aria-hidden=\"true\" viewBox=\"0 0 68 11.4\" preserveAspectRatio=\"none\"><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(0)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(14)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(28)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(42)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(56)\"><\/path><\/svg><svg class=\"mv-stars-svg mv-stars-filled mv-stars-r-50\" width=\"150\" height=\"25\" aria-hidden=\"true\" viewBox=\"0 0 68 11.4\" preserveAspectRatio=\"none\"><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(0)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(14)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(28)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(42)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(56)\"><\/path><\/svg><\/div><\/div><div class=\"mv-reviews-reviewcount\"><span>5.0 Stars (1 Review)<\/span><\/div><\/div><\/div>\n\t<!-- This is a button so it inherits theme styles -->\n\t<form class=\"mv-create-print-form\" method=\"get\" target=\"_blank\" action=\"https:\/\/tasteasianfood.com\/mystaging\/wp-json\/mv-create\/v1\/creations\/536\/print\"><button class=\"mv-create-button mv-create-print-button\" data-mv-print=\"https:\/\/tasteasianfood.com\/mystaging\/wp-json\/mv-create\/v1\/creations\/536\/print\">Print<\/button><\/form>\n\t\t\t<\/header>\n\n\t\t\t<div class=\"mv-create-target mv-create-primary-unit\"><div class=\"mv_slot_target\" data-slot=\"recipe\"><\/div><\/div>\t<div class=\"mv-create-ingredients\">\n\t\t<h2 class=\"mv-create-ingredients-title mv-create-title-secondary\">Ingredients<\/h2>\n\n\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"0\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h3>Ingredients<\/h3>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"74453\">\n\t\t\t\t\t\t\tTo blanch the pork:\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"74454\">\n\t\t\t\t\t\t\t500g (1 pound) pork belly\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"74455\">\n\t\t\t\t\t\t\t1 stalk scallion\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"3\" data-ingredient-id=\"74456\">\n\t\t\t\t\t\t\t1cm (1\/2 inch) length of ginger\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"1\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h3>Others:<\/h3>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"74457\">\n\t\t\t\t\t\t\t1.5 tbsp sugar\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"74458\">\n\t\t\t\t\t\t\t1 tsp salt\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"74459\">\n\t\t\t\t\t\t\t1 tbsp cooking oil\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"3\" data-ingredient-id=\"74460\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/amzn.to\/45xblyr\" rel=\"nofollow\" target=\"_blank\">2 tbsps Shaoxing wine<\/a>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"4\" data-ingredient-id=\"74461\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/amzn.to\/41xxr2o\" rel=\"nofollow\" target=\"_blank\">2 tbsp light soy sauce<\/a>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"5\" data-ingredient-id=\"74462\">\n\t\t\t\t\t\t\t1 tbsp dark soy sauce\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"6\" data-ingredient-id=\"74463\">\n\t\t\t\t\t\t\t1 stalk scallion\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"7\" data-ingredient-id=\"74464\">\n\t\t\t\t\t\t\t1cm (1\/2 inch) length of ginger\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"8\" data-ingredient-id=\"74465\">\n\t\t\t\t\t\t\t1 star anise\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"9\" data-ingredient-id=\"74466\">\n\t\t\t\t\t\t\t<a href=\"https:\/\/amzn.to\/45GEPel\" rel=\"nofollow\" target=\"_blank\">5 cm cinnamon bark<\/a>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"10\" data-ingredient-id=\"74467\">\n\t\t\t\t\t\t\t2 bay leaves\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"11\" data-ingredient-id=\"74468\">\n\t\t\t\t\t\t\twater to braise and blanch the pork\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"12\" data-ingredient-id=\"74469\">\n\t\t\t\t\t\t\tSacllion to garnish\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"mv-create-hands-free\"><\/div>\n\t\t<div class=\"mv-create-instructions mv-create-instructions-slot-v2\">\n\t\t<h2 class=\"mv-create-instructions-title mv-create-title-secondary\">Instructions<\/h2>\n\t\t<ol><li data-step-index=\"0\" id=\"mv_create_536_1\">Blanching the pork to remove impurities (Optional steps, please refer to the text of this article)<\/li><li data-step-index=\"1\" id=\"mv_create_536_2\">Cut the pork into rectangular pieces about 1.5 inches in length.<\/li><li data-step-index=\"2\" id=\"mv_create_536_3\">Prepare the caramelized sugar syrup by adding a tablespoon of vegetable oil and some sugar to a pan. Heat the mixture over low heat until the sugar begins to dissolve. Then, carefully add a small amount of water and continue cooking until the sugar turns an amber color.<\/li><li data-step-index=\"3\" id=\"mv_create_536_4\">Fry the pork in oil over medium heat until all sides become lightly browned.<\/li><li data-step-index=\"4\" id=\"mv_create_536_5\">Transfer the pork pieces to a pot and add enough water to fully submerge them. Then, add the soy sauce, ginger slices, scallions, Shaoxing wine, star anise, cinnamon bark, bay leaves, and the caramel. Bring the mixture to a boil, then reduce the heat to a gentle simmer.<\/li><li data-step-index=\"5\" id=\"mv_create_536_6\">Braise the pork for about one hour, or until it becomes tender. (If you're using a pressure cooker, you can transfer everything into it and set it to the \"meat\" setting, which will take about 10 to 15 minutes. It\u2019s a much faster method and works well for home cooking.)<\/li><li data-step-index=\"6\" id=\"mv_create_536_7\">Once the meat is tender, taste the sauce and adjust the seasoning if needed.<\/li><li data-step-index=\"7\" id=\"mv_create_536_8\">Gently remove the pork pieces from the pot and set them aside. Strain the remaining braising liquid to remove all the solids, then transfer the clear liquid to a smaller pot. Simmer it gently to reduce the volume until it thickens into a rich gravy.<\/li><li data-step-index=\"8\" id=\"mv_create_536_9\">Once ready, return the pork to the pot and mix everything well. Transfer it to a clay pot for serving.<br><\/li><\/ol>\t<\/div>\n\t\t<div class=\"mv-create-products\">\n\t\t\t<h2 class=\"mv-create-products-title mv-create-title-secondary\">Recommended Products<\/h2>\n\n\t\t\t\t\t\t\t<p class=\"mv-create-affiliate-disclaimer\">As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.<\/p>\n\t\t\t\n\t\t\t<ul class=\"mv-create-products-list\">\n\t\t\t\t\n\t\t\t\t<li class=\"mv-create-products-listitem\">\n\t\t\t\t\t<a class=\"mv-create-products-link\" href=\"https:\/\/amzn.to\/2jH1zGV\" rel=\"nofollow noopener\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"mv-create-products-imgwrap\" id=\"img-wrap-17602\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"mv-create-products-img obj-fit no_pin ggnoads\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2019\/07\/817Om0cdRLL._SX466_-200x200.jpg\" alt=\"Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saut&eacute;, Yogurt Maker and Warmer\" nopin=\"nopin\" height=\"240\" width=\"240\" \/>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"mv-create-products-product-name\">\n\t\t\t\t\t\t\tInstant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saut&eacute;, Yogurt Maker and Warmer\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/li>\n\n\t\t\t\t\n\t\t\t\t<li class=\"mv-create-products-listitem\">\n\t\t\t\t\t<a class=\"mv-create-products-link\" href=\"https:\/\/www.amazon.com\/Hotec-Premium-Stainless-Locking-Kitchen\/dp\/B07MQ2CT98\/ref=as_li_ss_tl?crid=7CW1NWYT1RE6&amp;keywords=tongs+for+cooking&amp;qid=1583975909&amp;sprefix=tongs,aps,744&amp;sr=8-5&amp;linkCode=ll1&amp;tag=toaf-20&amp;linkId=11c9791051f01e2e48308c389af6d216&amp;language=en_US\" rel=\"nofollow noopener\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"mv-create-products-imgwrap\" id=\"img-wrap-17603\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"mv-create-products-img obj-fit no_pin ggnoads\" src=\"https:\/\/m.media-amazon.com\/images\/I\/41FOZT1YflL._SL500_.jpg\" alt=\"Hotec Premium Stainless Steel Locking Kitchen Tongs with Silicon Tips, Set of 2-9&quot; and 12&quot;\" nopin=\"nopin\" height=\"240\" width=\"240\" \/>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"mv-create-products-product-name\">\n\t\t\t\t\t\t\tHotec Premium Stainless Steel Locking Kitchen Tongs with Silicon Tips, Set of 2-9&quot; and 12&quot;\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/li>\n\n\t\t\t\t\n\t\t\t\t<li class=\"mv-create-products-listitem\">\n\t\t\t\t\t<a class=\"mv-create-products-link\" href=\"https:\/\/amzn.to\/2IPUZGP\" rel=\"nofollow noopener\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"mv-create-products-imgwrap\" id=\"img-wrap-17604\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"mv-create-products-img obj-fit no_pin ggnoads\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2019\/06\/81m6DfRyj-L._SX425_-200x200.jpg\" alt=\"Cooks Standard 02520 Quart Classic Stainless Steel Stockpot with Lid, 12-QT, Silver\" nopin=\"nopin\" height=\"240\" width=\"240\" \/>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"mv-create-products-product-name\">\n\t\t\t\t\t\t\tCooks Standard 02520 Quart Classic Stainless Steel Stockpot with Lid, 12-QT, Silver\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/li>\n\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t\t<div class=\"mv-create-nutrition\">\n\n\t<div class=\"mv-create-nutrition-box\">\n\n\t\t<h6 class=\"mv-create-nutrition-title mv-create-strong\"><span>Nutrition Information:<\/span><\/h6>\n\n\t\t\t\t\t<span class=\"mv-create-nutrition-item mv-create-nutrition-yield\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Yield:<\/span> 2<\/span>\n\t\t\n\t\t\t\t\t<span class=\"mv-create-nutrition-item mv-create-nutrition-serving-size\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Serving Size:<\/span> 1<\/span>\n\t\t\n\t\t<br><span class=\"mv-create-nutrition-amount\"><em>Amount Per Serving:<\/em><\/span>\n\n\t\t<span class=\"mv-create-nutrition-item mv-create-nutrition-calories\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Calories:<\/span> 235<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-total-fat\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Total Fat:<\/span> 13g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-saturated-fat mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Saturated Fat:<\/span> 3g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-trans-fat mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Trans Fat:<\/span> 0g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-unsaturated-fat mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Unsaturated Fat:<\/span> 10g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-cholesterol\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Cholesterol:<\/span> 37mg<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-sodium\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Sodium:<\/span> 2723mg<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-carbohydrates\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Carbohydrates:<\/span> 14g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-fiber mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Fiber:<\/span> 1g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-sugar mv-create-nutrition-indent\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Sugar:<\/span> 10g<\/span><span class=\"mv-create-nutrition-item mv-create-nutrition-protein\"><span class=\"mv-create-nutrition-label mv-create-uppercase\">Protein:<\/span> 14g<\/span>\n\t<\/div>\n\n\t\t\t<p class=\"mv-create-nutrition-disclaimer\"><em>This data was provided and calculated by Nutritionix on 8\/9\/2025<\/em><\/p>\n\t\n<\/div>\n\n\n\n\t\t<\/div>\n\n\t\t<footer class=\"mv-create-footer\">\n\t\t\t\n<div class=\"mv-create-footer-flexbox\">\n\n\t\t\t<div class=\"mv-create-copy\">&copy; KP Kwan<\/div>\t\n\t<div class=\"mv-create-categories\">\n\n\t\t\n\t\t\t\t\t<span class=\"mv-create-category\"><strong class=\"mv-create-uppercase mv-create-strong\">Category:<\/strong> pork<\/span>\n\t\t\n\t<\/div>\n\n\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-23-735x490.jpeg\" alt=\"\" data-pin-description=\"\" class=\"mv-create-pinterest no_pin ggnoads\" width=\"735\" height=\"490\" srcset=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-23-735x490.jpeg 735w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-23-300x200.jpeg 300w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-23-768x512.jpeg 768w, https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-23.jpeg 800w\" sizes=\"(max-width: 735px) 100vw, 735px\" data-pin-media=\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/08\/Hong-Shao-Rou-image-23.jpeg\">\n<\/div>\n\t\t<\/footer>\n\n\t\t\n\t\t\t\t<div class=\"mv-create-checklists\" data-creation-id=\"536\"><\/div>\n\t\t\n\t<\/section>\n\n\t\n\n\n<div class=\"wp-block-mv-video\"><div class=\"mv-video-target mv-video-id-0IdSjSNhJKcGb18bmGVw\" data-video-id=\"0IdSjSNhJKcGb18bmGVw\" data-ratio=\"16:9\" data-volume=\"70\"><\/div><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Minor Changes if Using an Instant Pot or Other Multicooker<\/h2>\n\n\n\n<p>If you have a multicooker, use less water for braising, as pressure cooking the pork will result in virtually no cooking liquid loss. Simply select the \u201cMeat\u201d function, and you won\u2019t need to worry about managing the heat or water level during the process.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">What are the best dishes to serve with red braised pork belly?<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>First and foremost, steamed rice is an absolute must-have. The rice soaks up all the rich, flavorful gravy, helping to balance out the pork\u2019s richness.&nbsp;<\/li>\n\n\n\n<li>To cut through the fat and add freshness, I recommend serving it with simple, crisp green vegetables such as <a href=\"https:\/\/tasteasianfood.com\/mystaging\/bok-choy-stir-fry\/\">bok choy,<\/a> <a href=\"https:\/\/tasteasianfood.com\/mystaging\/chinese-broccoli\/\">Chinese broccoli,<\/a> or cauliflower.&nbsp;<\/li>\n\n\n\n<li>It\u2019s also a good idea to pair it with a light, traditional Chinese soup such as <a href=\"https:\/\/tasteasianfood.com\/mystaging\/egg-drop-soup-recipe\/\">egg drop soup<\/a> or <a href=\"https:\/\/tasteasianfood.com\/mystaging\/seaweed-egg-drop-soup\/\">seaweed and tofu soup<\/a>.&nbsp;<\/li>\n<\/ul>\n\n\n\n<p>These sides help create a well-rounded and satisfying meal without overpowering the main dish.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Let me share with you how I make the classic Hong Shao Rou, also known as Red-Cooked Pork (\u7ea2\u70e7\u8089). The [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":31808,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"disable-jtr":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[4163,5995],"tags":[4232,7163,7161,7162,4234,7160,4227],"class_list":["post-31794","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chinese","category-pork","tag-hong-shao-rou","tag-hong-shao-rou-pressure-cooker","tag-red-braised-pork-belly-ingredients","tag-red-braised-pork-belly-main-ingredients","tag-red-cooked-pork","tag-red-cooked-pork-belly","tag-4227"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>How to Make Hong Shao Rou (Braised Pork Belly) at Home<\/title>\n<meta name=\"description\" content=\"This step-by-step Hong Shao Rou recipe shows you how to make melt-in-your-mouth red-cooked pork belly with a glossy, flavorful 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