Red Braised Pork
Hong Shao Rou
Red braised pork is a classic Chinese comfort dish. This home version uses a manageable ingredient list and gives you tender pork in a rich sauce that is perfect with rice.
Prep
15 min
Cook
1 hr 15 min
Serves
4
Heat
Mild
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Buy the key pantry items
Curated direct product picks for this recipe. No search result pages.
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Buy the vetted pantry picks for Red Braised Pork
These are direct product recommendations selected for this recipe, not marketplace search pages.
Read label notesLight soy sauce and dark soy sauce
Pearl River Bridge Superior Light Soy Sauce
Pearl River Bridge · 16.9 fl oz
Specific Amazon product pick
A clear light soy sauce pick for seasoning the braise without making it too dark or heavy.
Why we picked it
Red braised pork works best when light soy sauce and dark soy sauce have separate jobs: seasoning versus color.
Check label: Soy sauce usually contains soy and wheat. Confirm the current label before buying.
Sold by an external retailer. Wok & Pantry may earn a commission.
View product on AmazonLight soy sauce and dark soy sauce
Lee Kum Kee Premium Dark Soy Sauce
Lee Kum Kee · 16.9 fl oz
Specific Amazon product pick
A dark soy sauce pick for the deep color and glossy body associated with red-braised dishes.
Why we picked it
A direct dark soy sauce recommendation helps shoppers avoid buying another bottle of regular soy sauce by mistake.
Check label: Soy sauce usually contains soy and wheat. Confirm the current label before buying.
Sold by an external retailer. Wok & Pantry may earn a commission.
View product on AmazonLight soy sauce and dark soy sauce
Superior Light Soy Sauce
500 ml
Specific Weee product pick
A practical light soy sauce for stir-fries, sauces, soups, and braises.
Why we picked it
Light soy sauce is the first soy sauce bottle most Wok & Pantry recipes need because it seasons without making dishes too dark.
Check label: Soy sauce usually contains soy and wheat. Confirm the current label before buying.
Sold by an external retailer. Curated for this recipe; not a paid affiliate link unless marked.
View product on WeeeLight soy sauce and dark soy sauce
Lee Kum Kee Premium Dark Soy Sauce
Lee Kum Kee · 500 ml
Specific Weee product pick
A dark soy sauce pick for red-braised dishes that need color and rounded savory depth.
Why we picked it
Dark soy sauce is a color-and-body ingredient, so it should be clearly separated from everyday light soy sauce.
Check label: Soy sauce usually contains soy and wheat. Confirm the current label before buying.
Sold by an external retailer. Curated for this recipe; not a paid affiliate link unless marked.
View product on WeeeShaoxing-style cooking wine
NPG Premium Shaoxing Cooking Wine
NPG · 33.81 fl oz
Specific Amazon product pick
A Shaoxing-style cooking wine option for red braises. Check salt, alcohol, wheat, and sulfite labeling before using.
Why we picked it
A specific cooking wine bottle is more helpful than a search page that can mix drinking wine, mirin, rice wine vinegar, and unrelated products.
Check label: May contain alcohol, salt, wheat, or sulfites depending on formula. Confirm the current label before buying.
Sold by an external retailer. Wok & Pantry may earn a commission.
View product on AmazonShaoxing-style cooking wine
Twin Pagooa Brand Hua Tiao Cooking Wine
Twin Pagooa · 750 ml
Specific Weee product pick
A cooking wine pick for braises, marinades, and classic Chinese sauces.
Why we picked it
Shaoxing-style cooking wine gives Chinese sauces a warm savory aroma that is hard to replace with plain stock.
Check label: Contains alcohol and may contain wheat or sulfites depending on formula. Confirm the current label before buying.
Sold by an external retailer. Curated for this recipe; not a paid affiliate link unless marked.
View product on WeeeStar anise and cassia cinnamon
Frontier Co-op Whole Star Anise
Frontier Co-op · 16 oz
Specific Amazon product pick
A whole star anise option for red-braised pork. Use only a small amount so the spice supports the pork instead of dominating it.
Why we picked it
Star anise is the highest-impact first spice for this dish, so a specific whole-spice pick is better than a broad mixed-spice search.
Check label: Check packaging for facility cross-contact statements before buying.
Sold by an external retailer. Wok & Pantry may earn a commission.
View product on AmazonStar anise and cassia cinnamon
Dried Star Anise
3 oz
Specific Weee product pick
A star anise pick for Chinese braises, red-cooked dishes, and aromatic stocks.
Why we picked it
Star anise is the most recognizable first braising spice for Red Braised Pork before users build a larger spice pantry.
Check label: Check packaging for facility cross-contact statements.
Sold by an external retailer. Curated for this recipe; not a paid affiliate link unless marked.
View product on WeeeRock sugar or regular sugar
Chinese Yellow Rock Sugar
14 oz
Specific Amazon product pick
A traditional yellow rock sugar option for a glossy red-braised sauce. Granulated sugar still works if this is not in your pantry.
Why we picked it
A specific rock sugar pick supports the traditional pantry path without forcing beginners through a broad candy-style search.
Check label: Check packaging for facility cross-contact statements before buying.
Sold by an external retailer. Wok & Pantry may earn a commission.
View product on AmazonDish story
What makes Red Braised Pork worth cooking
Red Braised Pork is the kind of dish that turns a small list of pantry ingredients into something glossy, rich, and deeply comforting.
Across Chinese home kitchens, hong shao style usually means soy sauce, aromatics, sugar, and slow cooking until the sauce turns mahogany and clings to the meat.
This version keeps the feeling of the classic while using pork shoulder as an easier US grocery option if pork belly is hard to find.
Flavor profile
Why this recipe works
- Blanching the pork gives the braise a cleaner flavor.
- A little sugar creates color and body before the soy sauce goes in.
- A slow covered simmer tenderizes the pork, then a final uncovered reduction makes the sauce glossy.
Before you start
Read the technique notes once, then prep every ingredient before turning on the stove. Most Chinese stir-fries and sauces move quickly after the pan is hot.
- Cut pork into even pieces so they soften at the same rate.
- Use hot water in the braise to keep the sauce smooth.
- Reduce the sauce near the end while stirring often so the sugars do not scorch.
Instructions
- 1
Blanch pork pieces in boiling water for 3 minutes, then drain.
- 2
Melt sugar with a little oil until amber, then add pork and coat carefully.
- 3
Add soy sauces, wine, ginger, star anise, and hot water.
- 4
Simmer covered for about 60 minutes until tender.
- 5
Uncover and reduce until the sauce coats the pork in a glossy layer.
Cooking tips
- Pork shoulder is a leaner, easier-to-find option than pork belly.
- Add hot water, not cold, so the braise stays smooth.
Substitutions
- Use dry sherry if Shaoxing wine is hard to find.
Allergen note
Contains soy and wheat if using regular soy sauce or Shaoxing wine. Check labels for alcohol content.
