---
title: "Southern-Style Red-Braised Pork (南派红烧肉)"
description: "This Red-braised Pork has a glossy red color, with fatty parts that melt in your mouth and lean parts that are tender and not dry. It is savory with a hint of sweetness, a classic Southern sweet-savory flavor. Pork belly provides high-quality protein and rich collagen, while the spices help remove any gamey taste and warm the stomach. Although it requires caramelizing sugar and slow braising, every step is broken down clearly and simply, so even beginners can succeed. The whole process takes about 1.5 hours from start to finish."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_nan-pai-hong-shao-rou-de-zuo-fa.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_nan-pai-hong-shao-rou/"
---

# Southern-Style Red-Braised Pork

**南派红烧肉 · nán pài hóng shāo ròu**

> Time: 1 h 30 min · Difficulty: Hard · Calories: 3248 kcal · Serves: 2.5 servings · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

This Red-braised Pork has a glossy red color, with fatty parts that melt in your mouth and lean parts that are tender and not dry. It is savory with a hint of sweetness, a classic Southern sweet-savory flavor. Pork belly provides high-quality protein and rich collagen, while the spices help remove any gamey taste and warm the stomach. Although it requires caramelizing sugar and slow braising, every step is broken down clearly and simply, so even beginners can succeed. The whole process takes about 1.5 hours from start to finish.

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

## Ingredients

- 1000 g Pork belly (猪五花肉) — per serving
  - Tip: Choose pork belly with alternating layers of fat and lean meat (five layers) for the best texture
- 100-150 ml Cooking oil (油) — per serving
  - Tip: Cooking oil, lard, or peanut oil all work
- 6 slices Ginger (姜) — per serving
  - Tip: Slices about 3mm thick
- 30 g Scallion (小葱) — per serving
  - Tip: About 3–4 stalks; use the white parts
- 25 g Garlic (大蒜) — per serving
  - Tip: 5–6 cloves; cut in half lengthwise
- 100 g Rock sugar (冰糖) — per serving
  - Tip: 50g for caramelizing sugar, 50g for braising seasoning (can be reduced to 30g to taste)
- 30 g Granulated sugar (白砂糖) — per serving
  - Tip: Used to assist caramelizing sugar
- 15 ml Dark soy sauce (老抽) — per serving
  - Tip: Used for coloring
- 30 ml Cooking wine (Shaoxing) (料酒) — per serving
  - Tip: 20ml for blanching, 10ml for braising
- to taste Cold water (凉水)
  - Tip: Just enough to cover the ingredients
- to taste Boiling water (开水)
  - Tip: Just enough to cover the ingredients
- 4 slices Bay leaves (香叶) — per serving
  - Tip: For aroma
- 3 pieces Star anise (八角) — per serving
  - Tip: For aroma
- 2-3 g Salt (盐) — per serving
  - Tip: For final seasoning
- 10 g Sichuan peppercorns (花椒) — per serving
  - Tip: To remove gamey taste and add aroma

## Tools

Clay pot (recommended) or aluminium pot / pressure cooker, Sharp cleaver, Cutting board, Wok, Small bowl

## Method (14 steps)

1. **Cut into Large Pieces** — Do not cut the pork belly into small pieces yet. Cut it into large pieces that fit in the pot (about 5–6cm wide).
   - Duration: 2 min
   - Tip: Do not cut too small; cutting after blanching gives more even results
   ![Step 1: Cut into Large Pieces](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_nan-pai-hong-shao-rou-de-zuo-fa/step_1.jpg)
2. **Prepare Ginger Slices** — Slice the Ginger, each slice about 3mm thick.
   - Duration: 1 min
   - Tip: Even thickness helps release flavor
   ![Step 2: Prepare Ginger Slices](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_nan-pai-hong-shao-rou-de-zuo-fa/step_2.jpg)
3. **Bring Water to a Boil** — Bring a pot of water to a boil and set aside.
   - Duration: 5 min
   - Tip: Boiling water must be used for the braising step
   ![Step 3: Bring Water to a Boil](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_nan-pai-hong-shao-rou-de-zuo-fa/step_3.jpg)
4. **Cut Scallion Whites** — Cut the white parts of the Scallion into small segments.
   - Duration: 1 min
   - Tip: Save the green parts for garnish at the end
   ![Step 4: Cut Scallion Whites](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_nan-pai-hong-shao-rou-de-zuo-fa/step_4.jpg)
5. **Prepare Garlic** — Cut the Garlic in half lengthwise; do not crush it.
   - Duration: 1 min
   - Tip: Crushed Garlic breaks apart easily and is hard to remove, which affects the final sauce flavor
   ![Step 5: Prepare Garlic](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_nan-pai-hong-shao-rou-de-zuo-fa/step_5.jpg)
6. **Prep Spice Bundles** — Divide the aromatics into Bundle A (2 slices of Ginger, 2 segments of Scallion) and Bundle B (remaining Ginger, Scallion, Garlic, Sichuan peppercorns, Star anise, and Bay leaves).
   - Duration: 2 min
   - Tip: Prepping ahead prevents a rush during cooking
   ![Step 6: Prep Spice Bundles](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_nan-pai-hong-shao-rou-de-zuo-fa/step_6.jpg)
7. **Blanch in Cold Water** — Place the pork pieces in a pot of Cold water, add 20ml Cooking wine (Shaoxing) and Bundle A, simmer for 15 minutes, then remove and rinse.
   - Duration: 15 min
   - Tip: Always start with cold water to draw out blood from the meat
   ![Step 7: Blanch in Cold Water](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_nan-pai-hong-shao-rou-de-zuo-fa/step_7.jpg)
8. **Cut into Cubes** — After the pork pieces cool slightly, cut them into cubes of about 3cm × 3cm × 3cm.
   - Duration: 5 min
   - Tip: 3cm is the ideal balance between flavor absorption and texture
   ![Step 8: Cut into Cubes](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_nan-pai-hong-shao-rou-de-zuo-fa/step_8.jpg)
9. **Caramelize Sugar and Bloom Aromatics** — In a separate wok, caramelize the sugar. When the sugar syrup forms dense small bubbles, quickly add Bundle B and bloom for 5–10 seconds.
   - Duration: 3 min
   - Tip: Work quickly to prevent the caramel from turning bitter
   ![Step 9: Caramelize Sugar and Bloom Aromatics](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_nan-pai-hong-shao-rou-de-zuo-fa/step_9.jpg)
10. **Stir-Fry and Braise** — Add the pork belly and stir-fry over high heat to coat with color and render out the fat. Pour in Boiling water to cover the meat, cover, and braise over medium-low heat for 50–60 minutes.
   - Duration: 60 min
   - Tip: Always render out the fat first so the finished dish is not greasy
   ![Step 10: Stir-Fry and Braise](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_nan-pai-hong-shao-rou-de-zuo-fa/step_10.jpg)
11. **Second Seasoning** — Add 10ml Cooking wine (Shaoxing), cover, and bring to a boil.
   - Duration: 1 min
   - Tip: Adding cooking wine at this stage further enhances the umami flavor
   ![Step 11: Second Seasoning](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_nan-pai-hong-shao-rou-de-zuo-fa/step_11.jpg)
12. **Skim Off Fat and Foam** — During braising, open the lid every 25 minutes and skim off the surface fat and foam.
   - Duration: 2 min
   - Tip: This keeps the sauce clean and light
   ![Step 12: Skim Off Fat and Foam](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_nan-pai-hong-shao-rou-de-zuo-fa/step_12.jpg)
13. **Remove Aromatics and Prepare to Reduce** — When the sauce has reduced to 3/5 of the meat height, turn up to medium heat and remove all aromatics.
   - Duration: 3 min
   - Tip: Removing the aromatics gives the finished dish a cleaner appearance
   ![Step 13: Remove Aromatics and Prepare to Reduce](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_nan-pai-hong-shao-rou-de-zuo-fa/step_13.jpg)
14. **Reduce Sauce and Serve** — Uncover and reduce the sauce until it is thick and glossy. Do not reduce it completely to dryness.
   - Duration: 10 min
   - Tip: Stir constantly once the sauce thickens to prevent sticking and burning
   ![Step 14: Reduce Sauce and Serve](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_nan-pai-hong-shao-rou-de-zuo-fa/step_14.jpg)

## Tips

- Keep your knife as sharp as possible for easier cutting.
- A Clay pot (recommended) is the best choice for braising, as it heats more evenly.
- The sauce-reduction stage is critical. The sauce should be thick enough to coat the back of a spoon; do not reduce it completely to dryness.
- Cutting into small cubes after blanching tightens the meat and gives a neater, more uniform shape.
- If you find any issues or have suggestions for improvement, please submit an Issue or Pull request.

## Overview image

![Southern-Style Red-Braised Pork — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_nan-pai-hong-shao-rou-de-zuo-fa_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

- [Braised Pig's Trotter](https://cookbook.cn-trending.com/r/meat_dish_hong-shao-zhu-ti/)
- [Preserved Mustard Greens with Steamed Pork Belly](https://cookbook.cn-trending.com/r/meat_dish_mei-cai-kou-rou/)
- [Hunan Home-style Red-braised Pork](https://cookbook.cn-trending.com/r/meat_dish_hu-nan-jia-chang-hong-shao-rou/)
- [Winter Melon Stuffed with Meat](https://cookbook.cn-trending.com/r/meat_dish_dong-gua-niang-rou/)

---

```json
{"@context":"https://schema.org","@type":"Recipe","name":"Southern-Style Red-Braised Pork","alternateName":"南派红烧肉","description":"This Red-braised Pork has a glossy red color, with fatty parts that melt in your mouth and lean parts that are tender and not dry. It is savory with a hint of sweetness, a classic Southern sweet-savory flavor. Pork belly provides high-quality protein and rich collagen, while the spices help remove any gamey taste and warm the stomach. Although it requires caramelizing sugar and slow braising, every step is broken down clearly and simply, so even beginners can succeed. The whole process takes about 1.5 hours from start to finish. 这道红烧肉成菜色泽红亮，肥肉入口即化、瘦肉酥烂不柴，咸中带甜，是典型的南方甜口风味。五花肉提供优质蛋白和丰富的胶原蛋白，香辛料还能去腥暖胃。制作虽需熬糖色与慢炖，但每一步都拆解得清晰易懂，新手跟着操作也能成功，全程约 1.5 小时即可端上桌。","recipeCategory":"Meat / 荤菜","recipeCuisine":["Southern Chinese","Chinese"],"keywords":"Red-braised Pork, Southern school, Sweet, Pork, Showstopper, 红烧肉, 南派, 甜口, 猪肉, 硬菜","inLanguage":["en","zh-Hans"],"author":{"@type":"Organization","name":"Anduin2017 / HowToCook contributors"},"isAccessibleForFree":true,"license":"https://unlicense.org/","image":["https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_nan-pai-hong-shao-rou-de-zuo-fa.jpg"],"nutrition":{"@type":"NutritionInformation","calories":"3248 kcal"},"totalTime":"PT90M","recipeYield":"2.5 servings","recipeIngredient":["1000 g Pork belly","100-150 ml Cooking oil","6 slices Ginger","30 g Scallion","25 g Garlic","100 g Rock sugar","30 g Granulated sugar","15 ml Dark soy sauce","30 ml Cooking wine (Shaoxing)","to taste Cold water","to taste Boiling water","4 slices Bay leaves","3 pieces Star anise","2-3 g Salt","10 g Sichuan peppercorns"],"recipeInstructions":[{"@type":"HowToStep","name":"Cut into Large Pieces","text":"Do not cut the pork belly into small pieces yet. Cut it into large pieces that fit in the pot (about 5–6cm wide).","url":"https://cookbook.cn-trending.com/r/meat_dish_nan-pai-hong-shao-rou/#step-1","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_nan-pai-hong-shao-rou-de-zuo-fa/step_1.jpg"},{"@type":"HowToStep","name":"Prepare Ginger Slices","text":"Slice the Ginger, each slice about 3mm thick.","url":"https://cookbook.cn-trending.com/r/meat_dish_nan-pai-hong-shao-rou/#step-2","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_nan-pai-hong-shao-rou-de-zuo-fa/step_2.jpg"},{"@type":"HowToStep","name":"Bring Water to a Boil","text":"Bring a pot of water to a boil and set aside.","url":"https://cookbook.cn-trending.com/r/meat_dish_nan-pai-hong-shao-rou/#step-3","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_nan-pai-hong-shao-rou-de-zuo-fa/step_3.jpg"},{"@type":"HowToStep","name":"Cut Scallion Whites","text":"Cut the white parts of the Scallion into small segments.","url":"https://cookbook.cn-trending.com/r/meat_dish_nan-pai-hong-shao-rou/#step-4","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_nan-pai-hong-shao-rou-de-zuo-fa/step_4.jpg"},{"@type":"HowToStep","name":"Prepare Garlic","text":"Cut the Garlic in half lengthwise; do not crush it.","url":"https://cookbook.cn-trending.com/r/meat_dish_nan-pai-hong-shao-rou/#step-5","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_nan-pai-hong-shao-rou-de-zuo-fa/step_5.jpg"},{"@type":"HowToStep","name":"Prep Spice Bundles","text":"Divide the aromatics into Bundle A (2 slices of Ginger, 2 segments of Scallion) and Bundle B (remaining Ginger, Scallion, Garlic, Sichuan peppercorns, Star anise, and Bay leaves).","url":"https://cookbook.cn-trending.com/r/meat_dish_nan-pai-hong-shao-rou/#step-6","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_nan-pai-hong-shao-rou-de-zuo-fa/step_6.jpg"},{"@type":"HowToStep","name":"Blanch in Cold Water","text":"Place the pork pieces in a pot of Cold water, add 20ml Cooking wine (Shaoxing) and Bundle A, simmer for 15 minutes, then remove and rinse.","url":"https://cookbook.cn-trending.com/r/meat_dish_nan-pai-hong-shao-rou/#step-7","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_nan-pai-hong-shao-rou-de-zuo-fa/step_7.jpg"},{"@type":"HowToStep","name":"Cut into Cubes","text":"After the pork pieces cool slightly, cut them into cubes of about 3cm × 3cm × 3cm.","url":"https://cookbook.cn-trending.com/r/meat_dish_nan-pai-hong-shao-rou/#step-8","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_nan-pai-hong-shao-rou-de-zuo-fa/step_8.jpg"},{"@type":"HowToStep","name":"Caramelize Sugar and Bloom Aromatics","text":"In a separate wok, caramelize the sugar. When the sugar syrup forms dense small bubbles, quickly add Bundle B and bloom for 5–10 seconds.","url":"https://cookbook.cn-trending.com/r/meat_dish_nan-pai-hong-shao-rou/#step-9","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_nan-pai-hong-shao-rou-de-zuo-fa/step_9.jpg"},{"@type":"HowToStep","name":"Stir-Fry and Braise","text":"Add the pork belly and stir-fry over high heat to coat with color and render out the fat. Pour in Boiling water to cover the meat, cover, and braise over medium-low heat for 50–60 minutes.","url":"https://cookbook.cn-trending.com/r/meat_dish_nan-pai-hong-shao-rou/#step-10","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_nan-pai-hong-shao-rou-de-zuo-fa/step_10.jpg"},{"@type":"HowToStep","name":"Second Seasoning","text":"Add 10ml Cooking wine (Shaoxing), cover, and bring to a boil.","url":"https://cookbook.cn-trending.com/r/meat_dish_nan-pai-hong-shao-rou/#step-11","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_nan-pai-hong-shao-rou-de-zuo-fa/step_11.jpg"},{"@type":"HowToStep","name":"Skim Off Fat and Foam","text":"During braising, open the lid every 25 minutes and skim off the surface fat and foam.","url":"https://cookbook.cn-trending.com/r/meat_dish_nan-pai-hong-shao-rou/#step-12","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_nan-pai-hong-shao-rou-de-zuo-fa/step_12.jpg"},{"@type":"HowToStep","name":"Remove Aromatics and Prepare to Reduce","text":"When the sauce has reduced to 3/5 of the meat height, turn up to medium heat and remove all aromatics.","url":"https://cookbook.cn-trending.com/r/meat_dish_nan-pai-hong-shao-rou/#step-13","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_nan-pai-hong-shao-rou-de-zuo-fa/step_13.jpg"},{"@type":"HowToStep","name":"Reduce Sauce and Serve","text":"Uncover and reduce the sauce until it is thick and glossy. Do not reduce it completely to dryness.","url":"https://cookbook.cn-trending.com/r/meat_dish_nan-pai-hong-shao-rou/#step-14","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_nan-pai-hong-shao-rou-de-zuo-fa/step_14.jpg"}],"mainEntityOfPage":{"@type":"WebPage","@id":"https://cookbook.cn-trending.com/r/meat_dish_nan-pai-hong-shao-rou/"}}
{"@context":"https://schema.org","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https://cookbook.cn-trending.com/"},{"@type":"ListItem","position":2,"name":"Meat","item":"https://cookbook.cn-trending.com/c/meat_dish/"},{"@type":"ListItem","position":3,"name":"Southern-Style Red-Braised Pork","item":"https://cookbook.cn-trending.com/r/meat_dish_nan-pai-hong-shao-rou/"}]}
```