Chinese Red Pork Stew: Rick Stein-Style Recipe

This Chinese red pork stew is a home-style take on hong shao rou, or red-braised pork: pork belly slowly simmered with soy sauce, Shaoxing wine, ginger and warm spices until tender and glossy. Chinese households and regions make red-braised pork in different ways; this version offers a practical Rick Stein-style interpretation without claiming to reproduce a particular published recipe.

Ingredients

2 lb (900 g) pork belly, preferably skin-on, cut into 1½-inch (4 cm) pieces
6 cups (1.4 L) water, for blanching the pork
2 tbsp (30 ml) neutral oil, such as vegetable or peanut oil
2 tbsp (25 g) brown sugar, or 1½ oz (45 g) Chinese rock sugar
3 tbsp (45 ml) light soy sauce
1 tbsp (15 ml) dark soy sauce
½ cup (120 ml) Shaoxing rice wine
1½ cups (360 ml) water, for braising, plus a little more if needed
2 in (5 cm) fresh ginger, about 2 oz (55 g), sliced
2 scallions, about 1 oz (30 g), cut into short lengths
2 whole star anise, about 0.07 oz (2 g)
1 small cinnamon stick, about 0.07 oz (2 g)
1 strip dried tangerine peel, about ½ in (1 cm) wide, optional
¼ tsp (0.5 g) freshly ground black pepper
2 tsp (10 ml) toasted sesame oil, optional, to finish
2 scallions, about 1 oz (30 g), thinly sliced, for serving

Instructions

Prepare the pork. Pat the pork belly dry and cut it into evenly sized pieces so they cook at a similar rate. If the butcher has left the skin on, keep it for a softer, pleasantly gelatinous texture; trim away any loose, thick patches of hard fat, but do not remove all the fat, which helps the stew stay succulent. Slice the ginger, cut the scallions into lengths and measure out the sauces and spices before you start cooking.
Blanch to clean the meat. Put the pork pieces in a saucepan and cover them with the 6 cups (1.4 L) of water. Bring to a boil over medium-high heat and boil for 5 minutes, skimming off the grey foam that gathers on top. Drain the pork in a colander, rinse briefly under warm running water to remove remaining scum, and rinse the saucepan. This short blanch gives the finished braising liquid a cleaner flavor; it is not a substitute for the later, slow cooking.
Brown the pork. Set a heavy lidded pot or Dutch oven over medium heat and add the oil. When it is hot, arrange the pork in one layer, working in batches if necessary. Brown the pieces for about 10 minutes, turning them so several sides take on a light golden color. The goal is to render a little fat and build flavor, not to crisp every surface. Transfer the pork to a plate, leaving about 1 tablespoon of fat in the pot; carefully pour off any excess.
Make the aromatic base. Lower the heat to medium-low. Add the brown sugar and stir for 1 to 2 minutes until it dissolves and begins to look syrupy. Keep it moving and take the pot off the heat if the sugar starts to smoke, since burnt sugar tastes bitter. Add the ginger, scallion lengths, star anise, cinnamon and optional tangerine peel. Stir for about 1 minute, then return the pork and turn the pieces to coat them.
Add the braising liquid. Pour in the Shaoxing wine, light soy sauce, dark soy sauce and 1½ cups (360 ml) water. Add the black pepper and stir, scraping the bottom of the pot to release browned bits. The liquid should come roughly halfway to two-thirds of the way up the pork; it does not need to cover it. Bring it just to a gentle simmer, then cover the pot and turn the heat to low. If you avoid alcohol, replace the Shaoxing wine with the same amount of water or unsalted stock and add 1 teaspoon (5 ml) rice vinegar for some brightness.
Braise until tender. Simmer gently for 1 hour 45 minutes, turning the pieces once or twice during cooking. A lazy bubble is right; a hard boil can make the meat tighten and the sauce evaporate too quickly. Check the liquid level after about an hour. If the pot looks nearly dry, add hot water a splash at a time. The pork is ready when a fork slides into a piece easily and the meat feels tender but still holds its shape. For food safety, USDA FSIS gives whole cuts of pork a safe minimum internal temperature of 145°F (63°C) followed by a 3-minute rest; check a thick piece with a food thermometer, and continue braising until fork-tender.
Reduce and finish the sauce. Lift out the cinnamon stick, star anise, ginger and scallions if you do not want them in the finished dish. If the sauce is thin, simmer the pork uncovered for about 12 minutes, turning the pieces gently, until the liquid looks shiny and lightly coats them. Taste before adding salt: soy sauce is already salty, and reduction concentrates it. Stir in the optional sesame oil, then turn off the heat and let the stew rest for 10 minutes before serving. That rest is included in the cooking time above.

Tips

Choose the right pot and heat. A heavy pot with a close-fitting lid holds steady, gentle heat. If your burner runs hot, use the smallest burner or a heat diffuser. The sauce should barely bubble, and you should still see some braising liquid when you lift the lid.
Make dark soy sauce work for you. Dark soy sauce contributes the deep mahogany color as well as a rounded flavor. If you cannot find it, use an extra tablespoon (15 ml) of light soy sauce and 1 teaspoon (5 ml) molasses. The result will be a little less dark and slightly sweeter, so taste the sauce before serving.
Treat tangerine peel as optional. Dried tangerine peel, sometimes sold as chenpi in Chinese groceries, adds a mellow citrus note. If unavailable, leave it out or use a narrow strip of fresh orange peel, avoiding the bitter white pith. Fresh peel tastes brighter and less complex, so use just a small piece.
Balance the final sauce carefully. Do not add salt at the beginning. Soy brands vary in saltiness, and the sauce becomes more concentrated as it reduces. If it tastes too strong, loosen it with a tablespoon or two of hot water; if it tastes flat, a small splash of rice vinegar can sharpen it without making the stew sour.

Serving Suggestions

Serve the pork hot with plain steamed rice, which catches the savory, slightly sweet sauce. For four portions, allow about 3 cups (570 g) cooked rice, or cook 1 cup (185 g) uncooked rice according to its package directions. Spoon the pork and sauce over the rice, then scatter the sliced scallions on top. A simple side of blanched bok choy, steamed gai lan or quickly stir-fried greens adds freshness and keeps the meal from feeling too rich.

For a larger Chinese-style spread, put the stew in a shallow serving bowl and offer rice separately, alongside a crisp cucumber salad or lightly dressed greens. The braising sauce is concentrated, so a little goes a long way; serve extra in a small bowl rather than flooding the rice. If the pork has a thick layer of fat, skim a little from the surface before serving, while leaving enough sauce to glaze the meat.

Variations

Use pork shoulder: Replace the pork belly with 2 lb (900 g) boneless pork shoulder, cut into 1½-inch (4 cm) chunks. It will be less rich and usually needs roughly 1 hour 45 minutes to 2 hours of gentle braising; use tenderness, not the clock alone, to decide when it is done. Shoulder can be leaner, so keep the pot covered and check the liquid level.

Make a lighter-tasting version: Replace half the pork belly with 1 lb (450 g) pork shoulder, keeping the total meat at 2 lb (900 g). The stew will still have a silky sauce but will be less fatty. Start checking the shoulder pieces for tenderness before the full braising time is up and remove any pieces that become tender first.

Adjust the sweetness and spice: Use 1 tablespoon (12 g) brown sugar instead of 2 tablespoons for a more savory result, or add one extra star anise for a more pronounced licorice-like aroma. Keep the spice changes modest: star anise and cinnamon intensify as the liquid reduces, and too much can overwhelm the pork.

Make it alcohol-free: Substitute water or unsalted stock for the Shaoxing wine and add 1 teaspoon (5 ml) rice vinegar. The wine normally brings a rounded, fragrant quality, so the substitute tastes simpler and a little less aromatic, but the soy, ginger and spices still make a flavorful braise.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a covered container. The pork and sauce keep for 3 to 4 days in the refrigerator. The sauce may turn jelly-like when cold because pork releases gelatin; that is normal, and it will loosen again when warmed. For easier reheating, store the rice separately from the pork.

To reheat, put the pork and sauce in a covered saucepan over low heat with 1 or 2 tablespoons (15–30 ml) water. Stir gently and heat until steaming throughout, checking with a food thermometer that leftovers reach 165°F (74°C). You can also microwave a portion in a covered, microwave-safe dish, stirring halfway through and checking several spots for 165°F (74°C). Avoid repeatedly warming and cooling the whole batch; heat only what you plan to eat.

For longer storage, freeze the cooled stew in a freezer-safe container for up to 3 months for best quality. Leave a little room for expansion, and thaw it in the refrigerator before reheating to 165°F (74°C). The texture may be slightly softer after freezing, but the sauce generally freezes well.

Frequently Asked Questions

Is this the exact Rick Stein Chinese red pork stew recipe?
This is a home-cook recipe for Chinese red-braised pork, written for someone looking for the style of dish in the search phrase. Chinese red-braised pork has many household and regional variations, so this recipe should not be taken as a transcription of a specific chef’s published recipe.

What does “red” mean in red-braised pork?
It describes the deep reddish-brown color that develops from soy sauce and, in some versions, caramelized sugar. It does not mean the pork is rare or that it contains a red-colored seasoning. The meat is braised until tender, and the sauce becomes glossy as it reduces.

Can I prepare the stew a day ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it in a covered container within 2 hours. The flavors settle overnight, and the chilled sauce makes it easy to remove some solidified fat from the surface. Reheat the pork gently with a splash of water until it reaches 165°F (74°C), then serve.

Why is my pork still tough after braising?
It may need more time, or the pot may have been simmering too vigorously. Keep it covered at a gentle simmer and continue cooking in 15-minute intervals, checking tenderness each time. Add a little hot water if the liquid is getting low. Pork belly becomes tender through slow cooking, not by turning the heat up high.

Can I make this in a slow cooker?
Yes, though browning the pork and warming the aromatics in a skillet first gives the sauce more depth. Transfer everything to the slow cooker and cook on low until the pork is tender, usually about 6 to 7 hours depending on the appliance and the size of the pieces. If the sauce is thin afterward, reduce it in a saucepan on the stove.

What can I use instead of pork belly?
Boneless pork shoulder is the simplest alternative and gives a meatier, less rich stew. Cut it into similarly sized pieces and braise until fork-tender, allowing extra time if needed. Lean pork loin is not a good direct substitute because a long braise can dry it out before the sauce develops its full flavor.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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