---
title: "Easy Red-braised Pork (简易红烧肉)"
description: "This home-style dish has a glossy red color, a soft & chewy texture, and a rich savory flavor — rich but not greasy. It pairs wonderfully with rice. Pork belly provides high-quality protein and essential fatty acids, and adding quail eggs or tofu skin makes it even more nutritious."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_jian-yi-hong-shao-rou.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_jian-yi-hong-shao-rou/"
---

# Easy Red-braised Pork

**简易红烧肉 · jiǎn yì hóng shāo ròu**

> Time: 1 h 30 min · Difficulty: Medium · Calories: 2775 kcal · Serves: 1 serving · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

This home-style dish has a glossy red color, a soft & chewy texture, and a rich savory flavor — rich but not greasy. It pairs wonderfully with rice. Pork belly provides high-quality protein and essential fatty acids, and adding quail eggs or tofu skin makes it even more nutritious.

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

## Ingredients

- 1500-2000 g Pork belly (猪五花肉) — per serving
  - Tip: Choose premium pork belly with even layers of fat and lean meat.
- 6 slices Ginger (生姜) — per serving
  - Tip: Aged ginger works better for removing odor.
- 15 g Rock sugar (冰糖) — per serving
  - Tip: About 7 pieces, used for color and umami.
- 10 ml Light soy sauce (生抽) — per serving
  - Tip: Regular light soy sauce is fine.
- 15 ml Dark soy sauce (老抽) — per serving
  - Tip: Mainly used for color.
- 5 ml Cooking wine (Shaoxing) (料酒) — per serving
  - Tip: Essential for removing odor.
- 600 ml-900 ml Boiling water (开水) — per serving
  - Tip: Must use hot water to prevent the meat from contracting.
- 3 slices Bay leaves (香叶) — per serving
  - Tip: Adds aroma.
- 2 pieces Star anise (八角) — per serving
  - Tip: Classic red-braising spice.
- 2-3 g Salt (盐) — per serving
  - Tip: Used for final seasoning.
- to taste Scallion (white part) (大葱)
  - Tip: Use the white part of the scallion.

### Optional

- 0-2 pieces Quail eggs / eggs (鹌鹑蛋/鸡蛋)
  - Tip: Optional, adds flavor and nutrition.
- 0-80 g Tofu skin (豆皮)
  - Tip: Optional, tastes great after absorbing the sauce.

## Tools

Cleaver / chef's knife, Knife sharpener, Wok, Fork or toothpick, Kettle

## Method (8 steps)

1. **Prep the Ingredients** — Cut the pork belly into large pieces about 4.5cm; cut the tofu skin into 2cm-wide strips; slice the ginger into 3mm-thick slices; use the white part of the scallion.
   - Duration: 10 min
   - Tip: Freezing the pork belly for 30 minutes to 1 hour makes it easier to cut evenly.
   ![Step 1: Prep the Ingredients](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jian-yi-hong-shao-rou/step_1.jpg)
2. **Prepare the Aromatics** — Bring water to a boil; boil the quail eggs, peel them, and poke holes in the surface with a fork or toothpick to help them absorb flavor.
   - Duration: 10 min
   - Tip: The more holes you poke, the better they absorb the sauce.
   ![Step 2: Prepare the Aromatics](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jian-yi-hong-shao-rou/step_2.jpg)
3. **Blanch to Remove Odor** — Place the pork belly pieces in a pot of cold water, add cooking wine (Shaoxing), scallion, and ginger, and simmer for 15 minutes. Remove and drain.
   - Duration: 15 min
   - Tip: Always start with cold water to draw out blood foam from the meat.
   ![Step 3: Blanch to Remove Odor](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jian-yi-hong-shao-rou/step_3.jpg)
4. **Render the Fat** — Place two slices of ginger in the wok over medium-low heat. Add the pork belly directly without oil and sear all six sides until fat renders and the surface is lightly browned.
   - Duration: 5 min
   - Tip: You can pour out the rendered lard and save it for other uses.
   ![Step 4: Render the Fat](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jian-yi-hong-shao-rou/step_4.jpg)
5. **Caramelize the Sugar and Color** — Push the meat to one side, add rock sugar and stir until melted and caramelized. Then add 10ml light soy sauce, 15ml dark soy sauce, and 5ml cooking wine (Shaoxing), and toss to combine.
   - Duration: 3 min
   - Tip: Watch the heat when caramelizing the sugar to avoid bitterness.
   ![Step 5: Caramelize the Sugar and Color](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jian-yi-hong-shao-rou/step_5.jpg)
6. **Initial Braise** — Add boiling water until it covers the ingredients. Add 2 slices of ginger, 3 bay leaves, and 2 star anise. Cover and bring to a boil, then reduce to medium-low heat and braise for 40 minutes.
   - Duration: 40 min
   - Tip: If the pieces are cut too large, extend the braising time accordingly.
   ![Step 6: Initial Braise](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jian-yi-hong-shao-rou/step_6.jpg)
7. **Add Extras and Continue Braising** — Add the prepared quail eggs and tofu skin, and continue braising over medium-low heat for 40 minutes.
   - Duration: 40 min
   - Tip: Stir occasionally to prevent sticking.
   ![Step 7: Add Extras and Continue Braising](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jian-yi-hong-shao-rou/step_7.jpg)
8. **Reduce the Sauce and Serve** — Uncover the pot. When the sauce has thickened, increase to high heat to reduce. Add 2-3g salt, toss to combine, and serve.
   - Duration: 3 min
   - Tip: Do not reduce the sauce completely — a little leftover sauce is perfect for drizzling over rice.
   ![Step 8: Reduce the Sauce and Serve](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_jian-yi-hong-shao-rou/step_8.jpg)

## Tips

- If possible, sharpen your cleaver / chef's knife — it makes for cleaner cuts.
- Always use boiling water when braising; cold water causes protein to contract and makes the meat tough.
- If you follow this guide and find any issues or improvements, please submit an Issue or Pull Request.

## Overview image

![Easy Red-braised Pork — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_jian-yi-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/红烧肉/简易红烧肉.md

## Related recipes

- [Steamed Pork with Rice Flour](https://cookbook.cn-trending.com/r/meat_dish_fen-zheng-rou/)
- [Braised Pork Belly, Napa Cabbage, and Sweet Potato Glass Noodles](https://cookbook.cn-trending.com/r/meat_dish_bai-cai-zhu-rou-dun-fen-tiao/)
- [Hunan Home-style Red-braised Pork](https://cookbook.cn-trending.com/r/meat_dish_hu-nan-jia-chang-hong-shao-rou/)
- [Taiwanese Braised Pork Rice](https://cookbook.cn-trending.com/r/meat_dish_tai-shi-lu-rou-fan/)

---

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