Hong Shao Rou

My Shanghainese mother-in-law taught me this dish — and after testing countless versions, this is the one that's closest to hers. Also known as red braised pork belly, it's tender, glossy, and full of deep, caramelised flavour. A quiet, slow-simmered kind of comfort.

Melt-in-your-mouth pork, clean ingredients, no shortcuts. Serve it in a claypot for an authentic vibe.

Why I Love It:

✔️ Only pantry ingredients
✔️ Whole foods, clean ingredients
✔️ Comforting, freezer-friendly, and full of depth
✔️ Serve it in a claypot for that authentic feel

Ingredients:

• 1kg pork belly, cut into large chunks
• 2 tbsp neutral oil
• 2 tbsp sugar
• 1/3 cup Shaoxing wine
• 1 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 4 stalks spring onions (white parts cut into 3-inch lengths, green parts sliced diagonally for garnish)
• Water

Instructions:

1. Blanch pork belly in boiling water for a few minutes, then drain well
2. Heat oil in a heavy-bottomed pot or cast iron pan
3. Add sugar and let it melt undisturbed until it caramelises and turns golden brown
4. Carefully add the blanched pork belly and white parts of the spring onion (be cautious of splatters!)
5. Stir-fry until the pork is lightly golden
6. Add Shaoxing wine and let the alcohol cook off
7. Add dark and light soy sauces, then enough water to just cover the pork
8. Cover and simmer for about 1.5 hours, until the pork is soft and tender
9. Uncover, turn heat to high, and reduce the sauce until thick, glossy, and becomes the consistency of a glaze. It should just cover the bottom of the pan. This part might take 20mins or more, depending on how much liquid there was in the pot
10. Serve warm, ideally in a claypot
11. Garnish with the green parts of the spring onion

👶🏻 Toddler-Friendly Version:

My 2 year old loves eating the meat cut up with white rice and sauce spooned over. Add a fried or boiled egg and some blanched greens for an irresistible meal.