Braised Pork Belly Recipe – Authentic Chinese Dish (红烧肉)

Braised Pork Belly (红烧肉) is a beloved Chinese dish, known for its rich, caramelized flavors and tender, melt-in-your-mouth texture. It’s a favorite across China, particularly in Shanghai.

Shanghai Special Braised Pork Belly

It’s been a while since I last updated a recipe, but I’m excited to bring you this flavorful and well-loved dish—Braised Pork Belly with Brown Sugar and Vinegar.

This dish is a staple in many Chinese restaurants, where you’ll often see it prepared with tender pork belly.

If you prefer leaner cuts of meat, you can easily substitute the pork belly with brisket or pork shoulder. Just remember, if using leaner cuts, you’ll need to add oil to the wok before frying.

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Link to related recipes like Sweet and Sour Pork and Ginger Duck

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Braised Pork Belly

Recipe by Daniel

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Ingredients

• 3lbs Skinless Pork Belly

• 1 small piece of Ginger

• 80-100 g Slab Brown Sugar (chop them into the little piece)

• 1/4 C Soy Sauce

• 1/8 C Dark Soy Sauce

• 1/4 C Water

• Salt to taste

• 2-3 T Vinegar, Apple Cider Vinegar, or any Chinese Vinegar you prefer

Directions

• Rinse pork belly, drain in a colander for 10-15 minutes and then pat dry it with a paper towel
• Cut pork belly into preferred bite-size (approx. 1”x1”x2”)
• Preheat a wok WITHOUT oil for a few minutes (read tips #2 if using a different cut of pork)
• Put all pork belly into a wok and let it brown for a minute or two on one side, the oil will come out from the pork belly, and the pork belly will become golden, then flip and brown, in the meantime, add a piece of ginger and continue to brown
• After browning the pork belly for a few minutes, add brown sugar to the meat and keep stir-frying until all sugar is melted (see pic)
• Then add soy sauce, dark soy sauce, and water, bring it to a boil, then simmer in medium-low heat for about 20 minutes or until it is tender (add oil sauce now if you have any, see tips #2 below)
• Salt to taste if needed
• Add vinegar and mix well, serve with rice

Notes

• You may use pork shoulder butt or pork ribs instead of pork belly if you prefer leaner meat. You will need to add oil to cook at the beginning if using pork other than pork belly
• As soon as the soy sauce mixture brings to a boil, turn the fire to medium-low heat and let it simmer, try not to over boiling the sauce as the soy sauce will become a little sour.
• After cooking in medium-low heat for about 20 mins, the sauce should be thickened and darkened meaning this is done

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