---
title: "Anhui-Style Red-braised Pork (徽派红烧肉)"
description: "Anhui-Style Red-braised Pork is a classic Anhui home-style dish with a glossy red color, rich yet not greasy, and a soft, chewy texture with a balance of salty and sweet flavors. Made primarily with Pork Belly, it is rich in high-quality protein and fat, providing ample energy."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_hui-pai-hong-shao-rou.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_hui-pai-hong-shao-rou/"
---

# Anhui-Style Red-braised Pork

**徽派红烧肉 · huī pài hóng shāo ròu**

> Time: 45 min · Difficulty: Hard · Calories: 3847 kcal · Serves: 1 serving · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

Anhui-Style Red-braised Pork is a classic Anhui home-style dish with a glossy red color, rich yet not greasy, and a soft, chewy texture with a balance of salty and sweet flavors. Made primarily with Pork Belly, it is rich in high-quality protein and fat, providing ample energy.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_hui-pai-hong-shao-rou.jpg)

## Ingredients

- 300 g Pork belly (五花肉) — per serving
  - Tip: Choose premium Pork Belly with alternating layers of fat and lean meat.
- 100 g Granulated sugar (白砂糖) — per serving
  - Tip: Fine granulated sugar caramelizes more easily.
- 200 ml Cooking oil (食用油) — per serving
  - Tip: Any regular vegetable oil will do.
- 10 ml Light soy sauce (生抽) — per serving
  - Tip: Choose brewed Light soy sauce for a richer umami flavor.
- 5 ml Oyster sauce (蚝油) — per serving
  - Tip: Thickens and enhances umami.
- 5 ml Dark soy sauce (老抽) — per serving
  - Tip: Used for color; do not use too much.
- 2 slices Ginger slices (姜片) — per serving
  - Tip: Old ginger is more effective at removing gamey flavors.
- 3 pieces Garlic (head) (蒜头) — per serving
  - Tip: Use whole cloves, peeled.
- 100 ml Cooking wine (Shaoxing) (料酒) — per serving
  - Tip: Removes gamey flavors and adds aroma.
- 1 stalk Scallion (葱) — per serving
  - Tip: Use whole; no need to chop.
- 10 g Five-spice powder (五香粉) — per serving
  - Tip: Adds layers of aroma.
- 10 g Salt (盐) — per serving
  - Tip: Regular table Salt.

## Tools

Wok, Cleaver / chef's knife, Cutting board, Pot lid

## Method (7 steps)

1. **Prep the Ingredients** — Cut the Pork Belly into 2-3 cm cubes.
   - Duration: 5 min
   - Tip: Uniform cube sizes help ensure even cooking.
   ![Step 1: Prep the Ingredients](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_hui-pai-hong-shao-rou/step_1.jpg)
2. **Initial Fry** — Add 150 ml of Cooking oil to the wok, add the Pork Belly, and fry for 2 minutes. Then add Salt, toss to coat the Pork Belly, and fry for another 2 minutes before removing from the wok.
   - Duration: 4 min
   - Tip: Adding Salt at this stage helps lock in the fat of the Pork Belly.
   - Tip: Fry until the surface is slightly charred for better results.
   ![Step 2: Initial Fry](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_hui-pai-hong-shao-rou/step_2.jpg)
3. **Caramelize the Sugar** — Add 50 ml of Cooking oil to the wok, add Granulated sugar, and stir-fry until it turns coffee-colored.
   - Duration: 3 min
   - Tip: Stir over low heat to avoid the sugar turning bitter.
   ![Step 3: Caramelize the Sugar](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_hui-pai-hong-shao-rou/step_3.jpg)
4. **Stir-fry to Build Aroma** — Add the Pork Belly and stir-fry for 30 seconds. Add Ginger slices and garlic cloves, then stir-fry for another 30 seconds.
   - Duration: 1 min
   - Tip: Coat the meat cubes evenly with the caramelized sugar.
   ![Step 4: Stir-fry to Build Aroma](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_hui-pai-hong-shao-rou/step_4.jpg)
5. **Braise** — Add Cooking wine (Shaoxing), Five-spice powder, and Scallion. Add water until it covers the Pork Belly, cover with a Pot lid, and simmer for 10 minutes.
   - Duration: 10 min
   - Tip: Add the Scallion whole; no need to chop it.
   ![Step 5: Braise](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_hui-pai-hong-shao-rou/step_5.jpg)
6. **Season and Slow Simmer** — Add Light soy sauce, Dark soy sauce, and Oyster sauce. Simmer over medium heat for 20 minutes.
   - Duration: 20 min
   - Tip: Slow simmering over medium heat lets the meat absorb the flavors.
   ![Step 6: Season and Slow Simmer](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_hui-pai-hong-shao-rou/step_6.jpg)
7. **Reduce the Sauce over High Heat** — Uncover the wok, reduce the sauce over high heat, and serve on a plate.
   - Duration: 2 min
   - Tip: Keep stirring while reducing to prevent the sauce from sticking and burning.
   ![Step 7: Reduce the Sauce over High Heat](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_hui-pai-hong-shao-rou/step_7.jpg)

## Tips

- Use the Scallion whole; no need to chop it.
- Adding Salt in Step 2 helps lock in the fat of the Pork Belly.
- Blanching the meat cubes in water is not recommended; frying directly gives a chewier texture.

## Overview image

![Anhui-Style Red-braised Pork — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_hui-pai-hong-shao-rou_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/徽派红烧肉/徽派红烧肉.md

## Related recipes

- [Hunan Home-style Red-braised Pork](https://cookbook.cn-trending.com/r/meat_dish_hu-nan-jia-chang-hong-shao-rou/)
- [Easy Red-braised Pork](https://cookbook.cn-trending.com/r/meat_dish_jian-yi-hong-shao-rou/)
- [Winter Melon Stuffed with Meat](https://cookbook.cn-trending.com/r/meat_dish_dong-gua-niang-rou/)
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---

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