Lunar New Year Braised Pork Belly (Hong Shao Rou Style)
If you are looking for a traditional Lunar New Year pork recipe that delivers deep flavour and melt-in-your-mouth texture, this braised pork belly is exactly what you need! Inspired by classic Chinese red-braised pork, this version balances dark soy, caramelized sugar, aromatics, and a slow simmer to create glossy, sticky pork that is perfect over steamed rice and is sure to have you craving a second.. or third.. serving.
From what I understand, braised pork belly is often served during Lunar New Year celebrations because pork symbolizes prosperity and abundance. The rich red-brown colour from the caramel and soy sauce also represents good fortune, making this dish both meaningful and incredibly satisfying.
Key Technique Notes
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Blanching removes impurities and keeps the sauce clean and glossy
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Caramelizing sugar builds colour and depth
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Dark soy provides rich colour and umami
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A slow simmer creates tender pork and a sticky, reduced glaze
This is the kind of dish that tastes even better the next day.
Ingredients
For the Braised Pork Belly
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1 kg pork belly, cut into roughly 0.5" x 1" cubes
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3 tbsp dark soy sauce
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2 tbsp soy sauce
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1 tbsp oyster sauce
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1 tbsp Chinese black vinegar (But use rice vinegar if you don't have any or it's hard to find!)
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1 tsp sesame oil
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1 tsp MSG
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1 tsp white pepper
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1 tbsp chicken bouillon powder
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1 medium onion, rough diced
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4–5 cloves garlic, whole
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3 tbsp neutral oil
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1/3 cup sugar
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Water as needed
For Serving
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Steamed jasmine rice
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Green onions, sliced
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Toasted sesame seeds
How to Make Lunar New Year Braised Pork Belly
1. Blanch the Pork Belly
Place the cubed pork belly in a pot and cover with cold water. Bring to a boil and once at a full boil, cook for ~1 minute, then drain and rinse under cold water. This step removes impurities and helps create a cleaner, more refined braising liquid.
Set aside.
2. Caramelize the Sugar
Wipe out the pot and return it to medium heat before adding the neutral oil and sugar.
Cook until the sugar melts and turns a deep amber caramel. Watch closely as once it darkens, it moves quickly and can burn very easily. Also, important note, DO NOT touch with your finger. It may look enticing to swipe your finger through the caramel left on a wooden spoon, but it will give you one of the most unpleasant burns you've had. For real, boiling sugar is the worst. Fight the urge!
Immediately add the blanched pork belly into the pot and stir constantly for 2–3 minutes until the pork takes on a golden-brown coating from the caramel.
This step builds the foundation of the dish’s signature colour and flavour.
3. Build the Braise
Add:
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Dark soy sauce
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Soy sauce
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Oyster sauce
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Rice vinegar/Black vinegar
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Sesame oil
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MSG
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White pepper
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Chicken bouillon powder
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Onion
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Whole garlic cloves
Add enough water so it mostly covers the pork, and bring to a gentle simmer.
4. Simmer Low and Slow
Reduce heat to low and simmer uncovered for 45 minutes to 1 hour.
The sauce will gradually reduce and thicken into a dark, glossy glaze. The pork should be fork-tender but still hold its shape.
If the liquid is reducing too quickly, add a splash of water and continue simmering, no worries.
How to Serve
Spoon the braised pork belly over hot steamed jasmine rice., and finish with sliced green onions and toasted sesame seeds for freshness and contrast.
This dish pairs super well with simple stir-fried greens like bok choy or Chinese broccoli.
Storage and Reheating
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Store in an airtight container in the refrigerator for up to 5 days.
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Reheat gently on the stovetop with a splash of water to loosen the sauce. (Or just microwave it, lol.)
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Flavour deepens overnight, making leftovers especially good.
Tips for Perfect Braised Pork Belly
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Use dark soy sauce! Regular soy alone will not give the same deep red-brown finish.
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Keep the simmer low. Aggressive boiling will toughen the meat - slow and steady wins the delicious race.
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Do not skip the caramel stage (just don't touch it with your skin). This is what creates that traditional red-braised appearance, helps create the super glossy sticky sauce, and adds a load of flavour.
Frequently Asked Questions
Is this the same as Chinese red braised pork (Hong Shao Rou)?
It follows the same principles: caramelized sugar, soy-based braise, slow simmer. Regional variations differ, but the technique remains consistent. I added onion and garlic and a few other flavor boosters though. Not traditional, but how do you make a dish without garlic!?
Can this be made ahead for Lunar New Year?
Yes. It is ideal for make-ahead preparation and reheats beautifully.
