Say Goodbye to Takeout: Cook Your Own Red Braised Pork with this Easy Recipe


Chinese cuisine is renowned for its rich flavors and variety of dishes, and one of the most beloved dishes is Stewed Pork. This dish is a staple in many Chinese households and is often served at special occasions and celebrations. It is a dish that requires patience, skill, and a perfect blend of seasonings to achieve the perfect flavor. In this article, we will take a look at the history, ingredients, and preparation of Stewed Pork, as well as some variations and tips for making the best Stewed Pork possible.

Red Braised Pork (Travel China Guide)


Stewed Pork, also known as “red-braised pork” or “hongshao rou,” has a long history in Chinese cuisine. It is said to have originated in the city of Hangzhou during the Song Dynasty (960-1279). The dish became popular among the wealthy and was often served at banquets and special occasions. It was not until the Ming Dynasty (1368-1644) that the dish became more accessible to the general population. Today, Stewed Pork is a beloved dish across China and is enjoyed by people of all backgrounds.


The main ingredient in Stewed Pork is, of course, pork. It is traditionally made with pork belly, which is rich in fat and flavor. Other ingredients include ginger, garlic, soy sauce, sugar, and a variety of Chinese spices such as star anise, cinnamon, and Sichuan peppercorn.

Here is a list of ingredients for a traditional Stewed Pork recipe:

  • 2 pounds pork belly
  • 2-inch piece of ginger, sliced
  • 4 cloves of garlic, minced
  • 1 cup soy sauce
  • 1/2 cup sugar
  • 2 star anise
  • 2 cinnamon sticks
  • 1 tablespoon Sichuan peppercorn
  • Water
  • Cooking oil
  • Yellow rice wine


The preparation of Stewed Pork is a time-consuming process, but the end result is well worth it. The first step is to blanch the pork belly in boiling water for a few minutes to remove any impurities. Then, rinse the pork belly and pat it dry.

Next, heat a large pot or Dutch oven over medium heat. Add the ginger, garlic, and Sichuan peppercorn. Stir-fry for a few minutes until fragrant. Then, add the pork belly, soy sauce, sugar, star anise, and cinnamon sticks. Pour enough water to cover the pork belly and bring the mixture to a boil.

Once the mixture is boiling, reduce the heat to low and let it simmer for 2-3 hours, or until the pork is tender and the sauce has thickened. The key to making the best Stewed Pork is to let it simmer on low heat for a long time, allowing the flavors to meld together and the pork to become tender.


Stewed Pork is a versatile dish and can be adapted to suit different tastes and preferences. Some variations include adding different vegetables such as carrots, mushrooms, or Chinese cabbage, or using different cuts of pork such as pork shoulder or pork leg.

Another popular variation is to add hard-boiled eggs to the stew. This is known as “red-braised pork with eggs” and is a popular dish in the city of Wuhan.


  • Use high-quality pork belly for the best flavor and texture.
  • Use a good-quality soy sauce for a rich, savory flavor.
  • Be patient and let the Stewed Pork simmer for a long time on low heat for the best results.
  • Taste the sauce and adjust the seasoning as needed. Add more soy sauce for a saltier flavor or more sugar for a sweeter flavor.
  • If the sauce becomes too thick, you can add a little water to thin it out.
  • Serve the Stewed Pork over steamed rice or with Chinese buns for a complete meal.


Stewed Pork is a classic Chinese dish that is loved for its rich, savory flavor and tender, melt-in-your-mouth pork. It is a dish that requires patience and skill, but the end result is well worth it. Whether you are a seasoned cook or new to Chinese cuisine, give Stewed Pork a try and experience the delicious flavors and rich history of this beloved dish.

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