Red Braised Pork Belly 红烧肉


  • 1 lb pork belly

  • 1 tbsp rock sugar (substitute: brown sugar)

  • 1/4 cup shaoxing wine

  • 1 tbsp soy sauce

  • 1 tbsp dark soy sauce

  • 2 cups boiling water

  • 1 knob ginger

  • 1 stalk green onion

  • 1 bunch baby bok choy (optional)


  1. Prepare ingredients - cut pork belly into 1-inch cubes, blanch in boiling water (with sliced ginger and green onion) for ~2 minutes to rid of impurities, then drain and set aside

  2. Braise pork belly - in an oiled pan (in some versions, you can toast some chinese aromatics like star anise, bay leaves, etc. to make the oil more fragrant) melt rock sugar on low heat, then add pork and fry on medium heat until slightly browned, lower heat, add shaoxing wine, soy sauce, dark soy sauce and boiling water, then cover and simmer for 1 hour (can flip halfway through so colors evenly)

  3. Reduce Liquid - uncover, then raise heat and let the liquid thicken and reduce (~20 minutes)

  4. Blanch bok choy - blanch boy choy in boiling water for 1-2 minutes

  5. Serve it up - plate up the bok choy, pile on the pork belly and pour sauce on top

  6. Enjoy!