Jiangnan Recipe

Red-Braised Pork

Jiangnan-style · Serves 4 · 1.5 to 2 hours

Red-braised pork is a soy-rich, sweet-savory braise built around pork belly, sugar, Shaoxing wine, ginger, and time.

Why this dish works

Red-braising teaches one of the most important Chinese cooking verbs: hong shao. It means a glossy, soy-colored braise, not simply a red-colored sauce.

Recipe at a glance

Item Detail
Serves 4
Time 1.5 to 2 hours
Core technique Red-braising
Heat level Mild
Best with Rice and greens

Ingredients

  • 1.5 lb pork belly, cut into 1.5-inch pieces
  • 2 tablespoons neutral oil
  • 2 tablespoons sugar or rock sugar
  • 3 slices ginger
  • 2 scallions, cut into lengths
  • 3 tablespoons Shaoxing wine
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 star anise, optional
  • Water as needed
  • Salt to taste

Method

  1. Blanch pork belly in boiling water for 3 minutes, then rinse and drain.
  2. Heat oil and sugar over medium heat until the sugar melts and lightly caramelizes.
  3. Add pork carefully and coat with the caramelized sugar.
  4. Add ginger, scallions, Shaoxing wine, light soy sauce, dark soy sauce, star anise, and enough water to mostly cover.
  5. Simmer gently, covered, for about 1 hour.
  6. Uncover and reduce the sauce until glossy and clinging to the pork.
  7. Taste and adjust salt. Serve with rice and greens.

Menu-literacy notes

  • 红烧 / red-braised: soy sauce, sugar, wine, and slow cooking create the flavor.
  • Dark soy sauce: contributes color more than salt.
  • Texture matters: the pork should be tender but not falling apart into shreds.
  • Rice is essential: the sauce is rich and concentrated.

Variations and substitutions

  • Use pork shoulder if pork belly is too rich, though the texture will differ.
  • Add boiled eggs during the last 30 minutes.
  • Add tofu knots or bamboo shoots for more texture.
  • Use less sugar for a more savory version.

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