With its intense flavor and the smooth, fatty texture of the meat, hong shao rou is one of the most classic red-cooked dishes.

Yield: serves 4


  • 2 lb. boneless skinless pork belly, cut into 1 1/2″ chunks
  • 2 Tbsp. peanut oil
  • 1 (2″) piece ginger, cut into “coins”
  • 10 scallions, cut into 3″ pieces
  • 14 cup shaoxing jiu (Chinese rice wine)
  • 5 Tbsp. mushroom-flavored dark soy sauce
  • 1 tsp. salt
  • 3 Tbsp. sugar


  1. Put pork belly into a pot and cover with water; bring to a boil. Uncover and cook for 2 minutes; drain and rinse.
  2. Heat peanut oil in a 14″ flat-bottomed wok over high heat. Add a ginger and scallions and stir-fry for 10 seconds. Add the pork belly and stir-fry for 1 minute. Add rice wine; stir-fry until it begins to brown, 2-3 minutes. Add soy sauce and cook until absorbed, 2-3 minutes. Add salt and 2 cups water; bring to a boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, until pork is just tender, about 1 hour.
  3. Uncover wok, stir in sugar, and cook until liquid has thickened slightly, 12-14 minutes.