{"id":1042,"date":"2021-01-29T12:18:00","date_gmt":"2021-01-29T12:18:00","guid":{"rendered":"https:\/\/redhousespice.com\/?p=1042"},"modified":"2025-12-03T20:49:51","modified_gmt":"2025-12-03T20:49:51","slug":"red-cooked-pork-belly","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/red-cooked-pork-belly\/","title":{"rendered":"Braised Pork Belly (Hong Shao Rou\/\u7ea2\u70e7\u8089), an Easy Version"},"content":{"rendered":"<!DOCTYPE html PUBLIC \"-\/\/W3C\/\/DTD HTML 4.0 Transitional\/\/EN\" \"http:\/\/www.w3.org\/TR\/REC-html40\/loose.dtd\">\n<p>Tender, gelatinous and aromatic, Chinese red braised pork belly is scrumptious and comforting. This recipe shows you how to cook it effortlessly.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-style-default\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/Chinese-braised-pork-belly-scaled.jpg\" alt=\"Chinese red braised pork belly in a bowl\" class=\"wp-image-13639\"><\/figure>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\"><div class=\"wp-block-yoast-seo-table-of-contents yoast-table-of-contents\"><h2 id=\"table-of-contents\">Table of Contents<\/h2><ul><li><a href=\"#what-is-hong-shao-rou\">What is Hong Shao Rou<\/a><\/li><li><a href=\"#why-this-recipe\">Why this recipe<\/a><\/li><li><a href=\"#ingredients\">Ingredients<\/a><\/li><li><a href=\"#cooking-steps\">Cooking steps<\/a><\/li><li><a href=\"#how-to-serve\">How to serve<\/a><\/li><li><a href=\"#recipe-faqs\">Recipe FAQs<\/a><\/li><li><a href=\"#other-pork-recipes\">Other pork recipes<\/a><\/li><li><a href=\"#%f0%9f%93%8b-recipe-card\">&#128203; Recipe card <\/a><\/li><\/ul><\/div>\n\n\n<h2 class=\"wp-block-heading\" id=\"what-is-hong-shao-rou\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">What is Hong Shao <\/mark><font color=\"#4d8682\"><span style=\"caret-color: rgb(77, 134, 130);\">Rou<\/span><\/font><\/h2>\n\n\n\n<p>A popular cut of meat, pork belly is treasured by many great cuisines around the world. Containing a high percentage of fat, it needs to be cooked in a particular way to reduce its greasy taste. In China, the most loved pork belly dish has to be <em>Hong Shao Rou\/&#32418;&#28903;&#32905;<\/em>, known in English as red braised pork belly or red-cooked pork belly.<\/p>\n\n\n\n<p>Pork belly chunks are braised with soy sauce, rice wine, sugar and spices to create a complex taste: salty, sweet, aromatic and umami. The skin and fat become gelatinous, not greasy and melt easily in your mouth.<\/p>\n<\/div>\n\n\n<div class=\"block-featured-comment\"><div class=\"block-featured-comment__inner\">\n\n<p class=\"has-text-align-center block-featured-comment__author is-style-interface\">Wing Said:<\/p>\n\n\n\n<p class=\"has-text-align-center block-featured-comment__quote\"><em>&ldquo;This is my Go To recipe&hellip; I have made this several times, and every time it brings out that nostalgic flavouring that I love and miss.<\/em>&ldquo;<\/p>\n\n<\/div><div class=\"wp-block-buttons is-layout-flex is-content-justification-center\"><a href=\"#comments\" class=\"wp-element-button is-style-link\">See More Reader Reviews<\/a><\/div><\/div>\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image size-full is-style-default\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/Red-braised-pork-belly-over-rice-scaled.jpg\" alt=\"Red braised pork belly over a bowl of rice \" class=\"wp-image-13660\" style=\"object-fit:cover\"><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Regional variations<\/h3>\n\n\n\n<p>Apart from the desired taste and texture, braised pork belly also stands out for its red-brownish shine. That&rsquo;s where the word &ldquo;red&rdquo; in its name comes from. Among many varieties of this dish from different regional cuisines of China, there are two classic ways to achieve this effect.<\/p>\n\n\n\n<p>The famous Hunan style is believed to have been Chairman Mao&rsquo;s favourite dish (Hunan was his home province). Rock sugar, in this version, is melted in hot oil to a caramel colour to give the meat an appetising appearance. Another popular variety from Shanghai cuisine involves dark soy sauce which plays a key role in colouring the pork.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image size-full is-style-default\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/braised-pork-belly-hong-sha-rou-2-scaled.jpg\" alt=\"Braised pork belly cubes with spices\" class=\"wp-image-13659\"><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"why-this-recipe\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">Why this recipe<\/mark><\/h2>\n\n\n\n<p>Over the years, I&rsquo;ve made braised pork belly numerous times using different seasonings and methods inspired by various versions of this dish. Eventually, I settled down with a recipe that&rsquo;s super easy, yet delivers a great result.<\/p>\n\n\n\n<p>There is no frying involved (leaving you a greaseless kitchen) thus no extra oil needed (there&rsquo;s enough fat in the pork belly already). And you don&rsquo;t have to master the skill of caramelising the sugar properly. Yet the finished dish is more than satisfying. It&rsquo;s totally novice-friendly. I promise!<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"ingredients\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">Ingredients<\/mark><\/h2>\n\n\n\n<p>The ingredient list is short and simple. Here are some tips on sourcing them that you might find useful.<\/p>\n\n\n\n<p><strong>Pork Belly<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-style-default\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/cutting-pork-belly-scaled.jpg\" alt=\"pork belly cut into cubes\" class=\"wp-image-13645\"><\/figure>\n\n\n\n<p>The star ingredient of the dish, <a href=\"https:\/\/en.wikipedia.org\/wiki\/Pork_belly\" target=\"_blank\" rel=\"noreferrer noopener\">pork belly<\/a> is the fattiest yet the tastiest cut of pork. It&rsquo;s not recommended to use skinless one. After cooking, the skin becomes super tender and gelatinous. You&rsquo;ll love it for sure!&nbsp;<\/p>\n\n\n\n<p>I usually cut it into 2-3 cm cubes (about 1 inch). You could use bigger chunks if you wish. Make sure they&rsquo;re more or less the same size and extend the cooking time if necessary.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p><strong>Shaoxing Rice Wine<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-style-default\"><img decoding=\"async\" width=\"924\" height=\"924\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/Shaoxing-rice-wine-1.jpg\" alt=\"a bottle of Shaoxing rice wine\" class=\"wp-image-1081\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/Shaoxing-rice-wine-1.jpg 924w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/Shaoxing-rice-wine-1-400x400.jpg 400w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/Shaoxing-rice-wine-1-300x300.jpg 300w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/Shaoxing-rice-wine-1-150x150.jpg 150w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/Shaoxing-rice-wine-1-768x768.jpg 768w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/Shaoxing-rice-wine-1-1024x1024.jpg 1024w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/Shaoxing-rice-wine-1-550x550.jpg 550w\" sizes=\"(max-width: 924px) 100vw, 924px\" \/><\/figure>\n\n\n\n<p>A type of Chinese cooking wine, <a href=\"https:\/\/redhousespice.com\/shaoxing-rice-wine\/\">Shaoxing rice wine<\/a><strong>&nbsp;(&#32461;&#20852;&#37202;)<\/strong> lends an aromatic, rich flavour to the meat. It also seems to minimize its greasiness. As one of the <a href=\"https:\/\/redhousespice.com\/10-must-have-chinese-condiments\/\">must-have condiments<\/a> for authentic Chinese cuisine, it definitely deserves a place in your pantry.<\/p>\n\n\n\n<p>Unlike in many other recipes which call for only a spoonful of Shaoxing rice wine, for this dish I recommend you use at least 250ml (about 1 cup) for 600g (1.3lb) of pork belly. In fact, you could increase the quantity and use only rice wine (without water) as the braising liquid (like how I cook <a href=\"https:\/\/redhousespice.com\/three-cup-chicken\/\">Three Cup Chicken<\/a>).<\/p>\n\n\n\n<p>&#128718; <strong>NOTE: <\/strong>The proper Shaoxing rice wine should <strong>contain very little salt<\/strong> (mine has 0.08g salt per 100ml wine). However, I&rsquo;ve seen some versions have a much higher percentage of salt. And they tend to have a bitter, unpleasant taste (usually cheaper to buy). I suggest you avoid those ones (check the nutrition label before purchasing).<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p><strong>Soy Sauce<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-style-default\"><img decoding=\"async\" width=\"900\" height=\"900\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/01\/soy-sauce-feature.jpg\" alt=\"A spoonful of light soy sauce and a spoonful of dark soy sauce\" class=\"wp-image-970\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/01\/soy-sauce-feature.jpg 900w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/01\/soy-sauce-feature-400x400.jpg 400w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/01\/soy-sauce-feature-300x300.jpg 300w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/01\/soy-sauce-feature-500x500.jpg 500w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/01\/soy-sauce-feature-360x360.jpg 360w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/01\/soy-sauce-feature-150x150.jpg 150w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/01\/soy-sauce-feature-768x768.jpg 768w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/01\/soy-sauce-feature-550x550.jpg 550w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p>I use two types of soy sauce: <a href=\"https:\/\/redhousespice.com\/chinese-soy-sauce-rice-pilaf\/\">light soy sauce (&#29983;&#25277;) and dark soy sauce (&#32769;&#25277;)<\/a> for this dish. The former acts like an aromatic salt. The latter, which tastes less salty but offers a caramel overtone, is the key ingredient for giving the pork a beautiful brownish-red shine. So I don&rsquo;t recommend that you substitute it with regular soy sauce.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p><strong>Aromatic &amp; Spices<\/strong><\/p>\n\n\n\n<p>Three simple ingredients, ginger, star-anise and bay leaf, are often found in classic Chinese braised dishes. They help to reduce the gamey taste of the meat as well as enhance its aroma.<\/p>\n\n\n\n<p><strong>Rock Sugar<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-style-default\"><a href=\"https:\/\/redhousespice.com\/rock-sugar\/\"><img decoding=\"async\" width=\"1643\" height=\"924\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/rock-sugar-1.jpg\" alt=\"Rock sugar is refined, crystalized sugar commonly used in Chinese kitchen to add shine to braised dishes or to sweeten desserts.\" class=\"wp-image-1171\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/rock-sugar-1.jpg 1643w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/rock-sugar-1-400x225.jpg 400w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/rock-sugar-1-300x169.jpg 300w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/rock-sugar-1-768x432.jpg 768w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/rock-sugar-1-1024x576.jpg 1024w\" sizes=\"(max-width: 1643px) 100vw, 1643px\" \/><\/a><\/figure>\n\n\n\n<p>A type of refined, crystallized sugar, <strong><a href=\"https:\/\/redhousespice.com\/rock-sugar\/\">Rock sugar<\/a><\/strong> is traditionally indispensable in Chinese pantries. Less sweet than white sugar, it&rsquo;s believed to add shine to braised dishes. However, please feel free to replace it with regular sugar if you wish.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"cooking-steps\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">Cooking steps<\/mark><\/h2>\n\n\n\n<p>It does take a while to cook this dish to the desired texture, but the process is simple and hassle-free. Here are the three steps:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Step 1: Blanch the pork<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full is-style-default\"><img decoding=\"async\" width=\"1581\" height=\"924\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/blanching-pork.jpg\" alt=\"removing froth with a spoon\" class=\"wp-image-13638\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/blanching-pork.jpg 1581w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/blanching-pork-400x234.jpg 400w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/blanching-pork-300x175.jpg 300w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/blanching-pork-1024x599.jpg 1024w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/blanching-pork-768x449.jpg 768w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/blanching-pork-150x88.jpg 150w\" sizes=\"(max-width: 1581px) 100vw, 1581px\" \/><\/figure>\n\n\n\n<p>Blanching is a required procedure when cooking Chinese-style braised meat. It&rsquo;s for removing blood and other impurities from the muscles and bones thus achieving a less cloudy broth and a less gamey taste.<\/p>\n\n\n\n<p>Put the pork belly cubes into a pot filled with cold water then turn on the heat to high. As soon as it starts boiling, you&rsquo;ll see froth appearing on the surface. Use a spoon to remove most of it. Then drain and rinse the meat under running water.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h3 class=\"wp-block-heading\">Step 2: Braise the pork<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full is-style-default\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/boiling-pork-with-spices-scaled.jpg\" alt=\"boiling pork chunks in a dark broth\" class=\"wp-image-13646\"><\/figure>\n\n\n\n<p>After blanching, put the pork into a clean pot then pour in Shaoxing rice wine and hot water (barely cover the meat). Add light soy sauce, dark soy sauce, ginger, star anise and bay leaves.<\/p>\n\n\n\n<p>Turn on the heat to bring the liquid to a full boil. Cover with a lid and turn down the heat. Leave to simmer for at least one hour. Poke one piece of meat with a chopstick to check the tenderness. If it goes through without much resistance, you&rsquo;re ready to move onto the next step.<\/p>\n\n\n\n<p>During this process, remember to stir around the meat 1-2 times. If you notice the liquid becomes too little, add a small amount of hot water to prevent burning (but no need to reach the original volume).<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-flow wp-block-group-is-layout-flow\">\n<h3 class=\"wp-block-heading\">Step 3: Thicken the broth<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full is-style-default\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/adding-sugar-braised-pork-scaled.jpg\" alt=\"adding rock sugar into braised pork\" class=\"wp-image-13647\"><\/figure>\n\n\n\n<p>Turn the heat up to the highest. Add rock sugar (or regular white sugar) to the braising liquid and leave to boil fiercely. As the sugar melts and the water evaporates, the broth will dramatically reduce its volume and become thicker.&nbsp;<\/p>\n\n\n\n<p>During this process, stir the pork cubes from time to time to ensure each piece gains an appetising colour and shine. Remove from the heat when the broth is just enough to cover the bottom of the pot (Over-boiling can burn the sauce).&nbsp;Please refer to the tutorial video in the recipe card below.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-style-default\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/pork-belly-in-broth-scaled.jpg\" alt=\"Boiling pork belly in a thick sauce\" class=\"wp-image-13637\"><\/figure>\n\n\n\n<p><strong>A note about the cookware:<\/strong>&nbsp;If possible, use a small-sized pot so you wouldn&rsquo;t need too much water to braise the meat making the final thickening process shorter.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"how-to-serve\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">How to serve<\/mark><\/h2>\n\n\n\n<figure class=\"wp-block-image size-full is-style-default\"><img decoding=\"async\" width=\"924\" height=\"924\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/red-cooked-pork-belly-1.jpg\" alt=\"chopsticks picking up a pieces of braised pork belly\" class=\"wp-image-13658\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/red-cooked-pork-belly-1.jpg 924w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/red-cooked-pork-belly-1-400x400.jpg 400w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/red-cooked-pork-belly-1-300x300.jpg 300w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/red-cooked-pork-belly-1-1024x1024.jpg 1024w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/red-cooked-pork-belly-1-150x150.jpg 150w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/red-cooked-pork-belly-1-768x768.jpg 768w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/red-cooked-pork-belly-1-500x500.jpg 500w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/red-cooked-pork-belly-1-360x360.jpg 360w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/red-cooked-pork-belly-1-640x640.jpg 640w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/02\/red-cooked-pork-belly-1-96x96.jpg 96w\" sizes=\"(max-width: 924px) 100vw, 924px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Most commonly, Chinese red braised pork belly is served as a centrepiece in multi-course sharing meals.&nbsp;<\/li>\n\n\n\n<li>For a simply all-in-one meal, use it as topping for plain <a href=\"https:\/\/redhousespice.com\/jasmine-rice-on-stove\/\">steamed rice<\/a>, along with blanched vegetables, such as broccoli, bok choy, etc.<\/li>\n\n\n\n<li>It also makes a wonderful filling for <a href=\"https:\/\/redhousespice.com\/chinese-pork-burger\/\">Bing <\/a>(Chinese pan-baked flatbread) or <a href=\"https:\/\/redhousespice.com\/gua-bao-pork-belly-buns\/\">Gua Bao<\/a> (half-circle shaped steamed buns).<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"recipe-faqs\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">Recipe FAQs<\/mark><\/h2>\n\n\n\n<div class=\"schema-faq wp-block-yoast-faq-block\"><div class=\"schema-faq-section\" id=\"faq-question-1705051483909\"><strong class=\"schema-faq-question\">Q: Can I reuse the leftover sauce?<\/strong> <p class=\"schema-faq-answer\">A: You can freeze it and use it as a master stock for the next time when you cook this dish again (add less seasonings in this case).<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1705051783323\"><strong class=\"schema-faq-question\">Q: How can I substitute Shaoxing rice wine?<\/strong> <p class=\"schema-faq-answer\">A: If used in small quantity, Shaoxing wine can be replace by dry sherry. However, for this recipe I suggest you skip it altogether and increase the water volume. The taste will be different but still nice nevertheless.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1705052276445\"><strong class=\"schema-faq-question\">Q: Can I use an Instant Pot to cook it?<\/strong> <p class=\"schema-faq-answer\">A: Yes, you can. Blanch the meat as usual then braise it in your instant pot. You may slightly reduce the hot water. Set to cook 25 minutes on high pressure and perform a natural release. Afterwards, use the saut&eacute; function to boil down the broth.&nbsp;<\/p> <\/div> <\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"other-pork-recipes\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">Other pork recipes<\/mark><\/h2>\n\n\n\n<p>Looking for more ways to cook <a href=\"https:\/\/redhousespice.com\/15-must-try-chinese-pork-recipes\/\">pork dishes<\/a>? Try these popular ones:<\/p>\n\n\n<section class=\"block-post-listing cwp-large layout-4up-grid\"><header><innerblocks class=\"block-post-listing__title cwp-inner\" template='[[\"core\\\/heading\",{\"level\":2,\"placeholder\":\"Title Goes Here\"}]]' allowedblocks='[\"core\\\/heading\",\"core\\\/paragraph\"]'><\/innerblocks><\/header><div class=\"block-post-listing__inner\"><article class=\"post-summary\"><div class=\"post-summary__image\"><a href=\"https:\/\/redhousespice.com\/scallion-pork-chops\/\" tabindex=\"-1\" aria-hidden=\"true\"><img decoding=\"async\" width=\"600\" height=\"800\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2023\/02\/scallion-pork-chop-over-rice-1-600x800.jpg\" class=\"nopin\" alt=\"scallion pork chop over a bowl of rice.\" data-pin-nopin=\"1\" sizes=\"(max-width: 600px) 50vw, 276px\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2023\/02\/scallion-pork-chop-over-rice-1-600x800.jpg 600w, https:\/\/redhousespice.com\/wp-content\/uploads\/2023\/02\/scallion-pork-chop-over-rice-1-378x504.jpg 378w, https:\/\/redhousespice.com\/wp-content\/uploads\/2023\/02\/scallion-pork-chop-over-rice-1-276x368.jpg 276w\"><\/a><\/div><div class=\"post-summary__content\"><h3 class=\"post-summary__title\"><a href=\"https:\/\/redhousespice.com\/scallion-pork-chops\/\">Scallion Pork Chops (&#33905;&#28900;&#22823;&#25490;)<\/a><\/h3><\/div><\/article><article class=\"post-summary\"><div class=\"post-summary__image\"><a href=\"https:\/\/redhousespice.com\/char-siu-chinese-bbq-pork\/\" tabindex=\"-1\" aria-hidden=\"true\"><img decoding=\"async\" width=\"600\" height=\"800\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/05\/Char-siu-Chinese-BBQ-pork-14-600x800.jpg\" class=\"nopin\" alt=\"Sliced Chinese BBQ Pork\" data-pin-nopin=\"1\" sizes=\"(max-width: 600px) 50vw, 276px\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/05\/Char-siu-Chinese-BBQ-pork-14-600x800.jpg 600w, https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/05\/Char-siu-Chinese-BBQ-pork-14-378x504.jpg 378w, https:\/\/redhousespice.com\/wp-content\/uploads\/2020\/05\/Char-siu-Chinese-BBQ-pork-14-276x368.jpg 276w\"><\/a><\/div><div class=\"post-summary__content\"><h3 class=\"post-summary__title\"><a href=\"https:\/\/redhousespice.com\/char-siu-chinese-bbq-pork\/\">Easy Char Siu (Chinese BBQ pork, &#21449;&#28903;)<\/a><\/h3><\/div><\/article><article class=\"post-summary\"><div class=\"post-summary__image\"><a href=\"https:\/\/redhousespice.com\/lu-rou-fan\/\" tabindex=\"-1\" aria-hidden=\"true\"><img decoding=\"async\" width=\"600\" height=\"800\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/05\/Lu-rou-fan-with-bok-choy-600x800.jpg\" class=\"nopin\" alt=\"Taiwanese Lu Rou Fan with blanched Bok Choy\" data-pin-nopin=\"1\" sizes=\"(max-width: 600px) 50vw, 276px\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/05\/Lu-rou-fan-with-bok-choy-600x800.jpg 600w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/05\/Lu-rou-fan-with-bok-choy-378x504.jpg 378w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/05\/Lu-rou-fan-with-bok-choy-276x368.jpg 276w\"><\/a><\/div><div class=\"post-summary__content\"><h3 class=\"post-summary__title\"><a href=\"https:\/\/redhousespice.com\/lu-rou-fan\/\">Lu Rou Fan (Taiwanese Pork Rice Bowl, &#21348;&#32905;&#39277;)<\/a><\/h3><\/div><\/article><article class=\"post-summary\"><div class=\"post-summary__image\"><a href=\"https:\/\/redhousespice.com\/hunan-pork\/\" tabindex=\"-1\" aria-hidden=\"true\"><img decoding=\"async\" width=\"600\" height=\"800\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/02\/hunan-pork-over-rice-feature-2-600x800.jpg\" class=\"nopin\" alt=\"Hunan pork stir-fry with chili pepper\" data-pin-nopin=\"1\" sizes=\"(max-width: 600px) 50vw, 276px\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/02\/hunan-pork-over-rice-feature-2-600x800.jpg 600w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/02\/hunan-pork-over-rice-feature-2-378x504.jpg 378w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/02\/hunan-pork-over-rice-feature-2-276x368.jpg 276w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/02\/hunan-pork-over-rice-feature-2-640x853.jpg 640w\"><\/a><\/div><div class=\"post-summary__content\"><h3 class=\"post-summary__title\"><a href=\"https:\/\/redhousespice.com\/hunan-pork\/\">Hunan Pork Stir-fry (&#28246;&#21335;&#23567;&#28818;&#32905;)<\/a><\/h3><\/div><\/article><\/div><\/section>\n\n\n<h2 class=\"wp-block-heading\" id=\"%f0%9f%93%8b-recipe-card\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">&#128203;<\/mark> <mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">Recipe card<\/mark> <\/h2>\n\n\n\n<p class=\"has-text-align-left has-black-color has-text-color has-background\" style=\"background-color:#ecf4f2;font-size:15px;text-transform:uppercase\">Love this recipe? Please <a href=\"#commentform\" data-type=\"internal\" data-id=\"#commentform\">leave a &#127775;&#127775;&#127775;&#127775;&#127775; rating and a comment<\/a>. Thank you!<\/p>\n\n\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-9674\" class=\"wprm-recipe-container\" data-recipe-id=\"9674\" data-servings=\"4\"><div class=\"wprm-recipe wprm-recipe-template-cwp-food\"><div class=\"cwp-food-header\">\n\t<div class=\"wprm-recipe-image wprm-block-image-rounded nopin\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 12px;\" width=\"250\" height=\"250\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/01\/braised-pork-belly-over-rice-300x300.jpg\" class=\"attachment-250x250 size-250x250\" alt=\"chinese braised pork belly over rice\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/01\/braised-pork-belly-over-rice-300x300.jpg 300w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/01\/braised-pork-belly-over-rice-400x400.jpg 400w, https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/01\/braised-pork-belly-over-rice-1024x1024.jpg 1024w, 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7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"><\/polygon><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-4 wprm-rating-star-full\" data-rating=\"4\" data-color=\"var(--wp--custom--color--star)\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 4 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"var(--wp--custom--color--star)\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"><\/polygon><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-full\" data-rating=\"5\" data-color=\"var(--wp--custom--color--star)\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"var(--wp--custom--color--star)\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"><\/polygon><\/g><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">5<\/span> from <span class=\"wprm-recipe-rating-count\">482<\/span> votes<\/div><\/div><\/div>\n\t\t<h2 class=\"wprm-recipe-name wprm-block-text-none\" id=\"braised-pork-belly-hong-shao-rou-%e7%ba%a2%e7%83%a7%e8%82%89-an-easy-version\">Braised Pork Belly (Hong Shao Rou\/&#32418;&#28903;&#32905;), an Easy Version<\/h2>\n\t\t<div class=\"wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-normal wprm-recipe-author-label\">By <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\"><a href=\"https:\/\/redhousespice.com\/about\/wei-guo\" target=\"_self\">Wei Guo<\/a><\/span><\/div>\n\t\t<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Tender, gelatinous and aromatic, Chinese red braised pork belly is scrumptious and comforting. This recipe shows you how to cook it effortlessly.<\/span><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-none\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-none wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-none wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep: <\/span><span class=\"wprm-recipe-time wprm-block-text-none\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">5<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-none wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-none wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook: <\/span><span class=\"wprm-recipe-time wprm-block-text-none\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-cook_time wprm-recipe-cook_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-hours\" aria-hidden=\"true\">hr<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">15<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-none wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-none wprm-recipe-time-label wprm-recipe-total-time-label\">Total: <\/span><span class=\"wprm-recipe-time wprm-block-text-none\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hr<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-none wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-none wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-9674 wprm-recipe-servings-adjustable-tooltip wprm-block-text-none\" data-recipe=\"9674\" aria-label=\"Adjust recipe servings\">4<\/span><\/div><\/div>\n\t<\/div>\n\t<div class=\"cwp-food-header__lower\">\n\t\t<div class=\"cwp-food-buttons\">\n\t\t\t<a href=\"#\" rel=\"nofollow noreferrer\" style=\"color: var(--wp--preset--color--background);visibility: hidden;\" class=\"wprm-recipe-slickstream-not-saved wprm-recipe-slickstream wprm-recipe-link wprm-block-text-normal\" data-recipe-id=\"9674\"><span class=\"wprm-recipe-icon wprm-recipe-slickstream-icon wprm-recipe-slickstream-not-saved-icon\"><?xml version=\"1.0\" encoding=\"UTF-8\"?>\n<svg id=\"Layer_1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" version=\"1.1\" viewbox=\"0 0 16 16\">\n  <!-- Generator: Adobe Illustrator 30.0.0, SVG Export Plug-In . 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<\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">600<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">pork belly<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">about 1.3lb<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"1\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-1\" class=\"wprm-checkbox\" aria-label=\"&nbsp;250 ml Shaoxing rice wine, about 1 cup, see note 1 (IMPORTANT)\"><label for=\"wprm-checkbox-1\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">250<\/span> <span class=\"wprm-recipe-ingredient-unit\">ml<\/span> <span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/redhousespice.com\/shaoxing-rice-wine\/\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\">Shaoxing rice wine<\/a><\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">about 1 cup, see note 1 (<strong>IMPORTANT<\/strong>)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"2\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-2\" class=\"wprm-checkbox\" aria-label=\"&nbsp;2 tablespoon light soy sauce\"><label for=\"wprm-checkbox-2\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span> <span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/redhousespice.com\/soy-sauce\/\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\">light soy sauce<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"3\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-3\" class=\"wprm-checkbox\" aria-label=\"&nbsp;1 tablespoon dark soy sauce, see note 2\"><label for=\"wprm-checkbox-3\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span> <span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/redhousespice.com\/soy-sauce\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\">dark soy sauce<\/a><\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">see note 2<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"4\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-4\" class=\"wprm-checkbox\" aria-label=\"&nbsp;5 slices ginger\"><label for=\"wprm-checkbox-4\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">5<\/span> <span class=\"wprm-recipe-ingredient-unit\">slices<\/span> <span class=\"wprm-recipe-ingredient-name\">ginger<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"5\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-5\" class=\"wprm-checkbox\" aria-label=\"&nbsp;2 star-anise\"><label for=\"wprm-checkbox-5\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-name\">star-anise<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"6\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-6\" class=\"wprm-checkbox\" aria-label=\"&nbsp;2 bay leaf\"><label for=\"wprm-checkbox-6\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-name\">bay leaf<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"7\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-7\" class=\"wprm-checkbox\" aria-label=\"&nbsp;20 g rock sugar, or 1 tbsp regular sugar\"><label for=\"wprm-checkbox-7\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">20<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/redhousespice.com\/rock-sugar\/\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\">rock sugar<\/a><\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">or 1 tbsp regular sugar<\/span><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-9674-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-9674-instructions-container wprm-block-text-normal\" data-recipe=\"9674\"><h3 id=\"recipe-instructions\" class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-none wprm-align-left wprm-header-decoration-none wprm-header-has-actions\" style=\"\">Instructions&nbsp;<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">Blanch the pork<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-9674-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Cut pork belly into 2-3 cm chunks (about 1 inch). Put into a pot then fill with cold water. Boil over high heat.<\/span><\/div><\/li><li id=\"wprm-recipe-9674-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Once it starts boiling, you&rsquo;ll see froth appearing on the surface. Skim it off with a spoon.<\/span><\/div><\/li><li id=\"wprm-recipe-9674-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Drain the meat in a colander then rinse under running water.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">Braise the pork<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-9674-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Put the pork into a clean pot (ideally, a small one, see note 3). Pour in Shaoxing rice wine and hot water (barely covering the meat). Add light soy sauce, dark soy sauce, ginger, star anise and bay leaves.<\/span><\/div><\/li><li id=\"wprm-recipe-9674-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Bring the liquid to a full boil. Cover with a lid and leave to simmer over low heat for 1-1.5 hour until the meat is fork-tender (During the process stir the meat around a few times).<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">Thicken the broth<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-9674-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Uncover the pot. Add sugar then turn the heat to the highest. Leave to boil fiercely (Stir from time to time) until the broth reduces to just enough to cover the bottom of the pot.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-9674-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Serve immediately with plain steamed rice and vegetable dishes of your choice.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">Store and reheat<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-9674-step-3-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">The cooked pork belly can be stored in the fridge for up to three days or in the freezer for 2 months.<\/span><\/div><\/li><li id=\"wprm-recipe-9674-step-3-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Reheat in a pot (defrost first if frozen) over low heat. Add a little water to help to heat the pork thoroughly.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-9674-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-none wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><span style=\"display: block;\">1. The proper Shaoxing rice wine should contain very little salt (mine has 0.08g salt per 100ml wine). However, I&rsquo;ve seen some versions have a much higher percentage of salt. And they tend to have a bitter, unpleasant taste (usually cheaper to buy). I suggest you avoid those ones (check the nutrition label before purchasing).&nbsp;<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">2. <a href=\"https:\/\/redhousespice.com\/chinese-soy-sauce-rice-pilaf\/\">Dark soy sauce<\/a> plays an important role in this dish so I recommend you make an effort to source it. If unavailable, replace it with &frac12; tbsp of regular soy sauce.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">3. I use a 20cm\/8inch small pot so that I don&rsquo;t need to add too much water to cover the meat.<\/span><\/div><\/div>\n\t<div class=\"cwp-food-privatenotes\">\n\t\t<div class=\"wprm-private-notes-wrapper\"><h3 class=\"wprm-recipe-header wprm-recipe-private-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Your Recipe Notes<\/h3><div class=\"wprm-internal-container wprm-internal-container-private-notes\" style=\"padding: 0px;border-radius: 0px;\"><div class=\"wprm-private-notes-container wprm-block-text-normal\" data-recipe=\"9674\"><div class=\"wprm-private-notes-placeholder\"><a href=\"#\" role=\"button\">&#9997;&#65039; Write here<\/a><\/div><div class=\"wprm-private-notes-user\"><\/div><textarea class=\"wprm-private-notes-input\" aria-label=\"Your own private notes about this recipe\"><\/textarea><\/div><\/div><\/div>\n\t<\/div>\n\t<div class=\"cwp-food-nutrition\">\n\t\t<div id=\"recipe-9674-nutrition\" class=\"wprm-nutrition-label-shortcode-container\"><h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-none wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-serving_size\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Serving: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">serving<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">427<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><\/div><\/div>\n\t\t<p class=\"has-small-font-size\">Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n<\/div>\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: var(--wp--preset--color--background);background-color: var(--wp--preset--color--tertiary);margin: 0px;padding-top: 24px;padding-bottom: 24px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg viewbox=\"0 0 58 55\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<path fill-rule=\"evenodd\" clip-rule=\"evenodd\" d=\"M28.6585 6.63738e-06C29.42 -0.00194974 30.1166 0.428717 30.4551 1.11083L38.2458 16.8082L55.6197 19.3416C56.3719 19.4513 56.997 19.978 57.2326 20.7008C57.4682 21.4236 57.2736 22.2175 56.7304 22.7494L44.0942 35.1247L47.0955 52.3206C47.227 53.0736 46.9177 53.8356 46.2987 54.2841C45.6797 54.7325 44.8592 54.7889 44.1847 54.4294L28.6638 46.1568L13.1462 54.4293C12.4713 54.7891 11.6503 54.7325 11.0312 54.2834C10.412 53.8343 10.1033 53.0714 10.2357 52.3182L13.2589 35.1247L0.601897 22.7506C0.0578633 22.2188 -0.137261 21.4243 0.098489 20.7009C0.334239 19.9775 0.960023 19.4506 1.71298 19.3414L19.1818 16.8083L26.8677 1.12004C27.2027 0.436202 27.897 0.00196286 28.6585 6.63738e-06Z\" fill=\"white\"><\/path>\n<\/svg>\n<\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: var(--wp--preset--color--background);\">Like this? <a href=\"#comment\">Rate and comment<\/a> below!<\/span><span class=\"wprm-call-to-action-text\"><\/span><\/span><\/div><\/div><\/div><\/div>\n\n\n\n<p><\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Tender, gelatinous and aromatic, Chinese red braised pork belly is scrumptious and comforting. This recipe shows you how to cook it effortlessly.<\/p>\n","protected":false},"author":1,"featured_media":21215,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_stopmodifiedupdate":true,"_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_wp_convertkit_post_meta":{"form":"-1","landing_page":"","tag":"0","restrict_content":"0"},"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1582,134,216],"tags":[202,177,168,125,128,154],"class_list":{"2":"type-post"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Braised Pork Belly (Hong Shao Rou\/\u7ea2\u70e7\u8089), an Easy Version - Red House Spice<\/title>\n<meta name=\"description\" content=\"Tender, gelatinous and aromatic, Chinese red braised pork belly is scrumptious and comforting. 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However, for this recipe I suggest you skip it altogether and increase the water volume. The taste will be different but still nice nevertheless.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/redhousespice.com\/red-cooked-pork-belly\/#faq-question-1705052276445","position":3,"url":"https:\/\/redhousespice.com\/red-cooked-pork-belly\/#faq-question-1705052276445","name":"Q: Can I use an Instant Pot to cook it?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"A: Yes, you can. Blanch the meat as usual then braise it in your instant pot. You may slightly reduce the hot water. Set to cook 25 minutes on high pressure and perform a natural release. 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